Last night I made strawberry-kiwi freezer jam, and this morning I am having it with some mini waffles, and its bomb. So good. It's much looser than a traditional jam, but that's okay cause the flavor is so bright from it not having been cooked.
@verityvirtue this is the pectin I use. I've heard Pamona's Universal Pectin needs less sugar but I like mine a little sweet. It's designed to not need cooking and canning because it's meant to be kept in the fridge or freezer. There's a recipe on the jar, it's super super duper easy
@verityvirtue it's like, cut up and mash fruit, mix sugar and pectin, add fruit to pectin, stir for three minutes, put in a container and let it set for 30 minutes
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