Canning and preserving your own jams and jellies, while novel, can be an upfront investment for anyone just starting. But with freezer jams and jellies, you get the satisfaction of making your own without the boiling and sanitizing.
The recent "back-to-basics" Renaissance has rekindled our relationship with from-scratch home cooking, with canning and preserving leading the way in making the dollar stretch as far as it can go. But many people interested in the craft of canning aren't so keen on the long equipment list and sanitizing process. So for those who would rather not boil, we invite you to freeze.
Freezer jams and jellies, pickles and preserves offer the same long shelf life advantages of canning but with an easier preservation method that requires little more than the freezer-safe containers you may already have on hand. The freezer method also works with every canning recipe, so there is no need to adjust specifications.
Candied kumquat recipe
Makes approximately 4-1/2 cups
Do you have a favorite jam, jelly or pickle recipe? Share it with us in the comments section and try freezing it.
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