by Dana Angelo White in Healthy Recipes, September 6, 2012
by Victoria Phillips in Giveaway, July 18, 2012
I try to hold on to the flavors of summer every way possible. Refrigerator jams are a fabulous way to get a few more weeks of out fresh fruit but wouldn’t it be nice to savor it even longer? If you haven’t yet mastered the art of canning, there’s still hope for enjoying homemade jam well into the winter months.
Freezer Jam Basics
Storing food in the low temperature of the freezer allows for long-term storage. This method also requires little or no cooking, which means the fresh flavors of summer are bursting in every bite.
The key to making successful freezer jam is the type and amount of pectin and sugar. Be sure to check the measurement instructions on your favorite brand, they may differ than what’s in the recipes below.
Store jam in freezer-safe plastic containers, plastic bags or glass jars. It will keep for up to one year in the freezer and 3 weeks in the fridge. It’s best to use jars with wide mouths and straight neck. When filling, make sure to leave ½-inch of room at the top for expansion upon freezing.
by Toby Amidor in Grocery Shopping, Label Decoder, July 1, 2010
Make an easy summer snack on-the-fly with Welch’s Natural Spreads in Concord grape, strawberry and raspberry. Made with no preservatives, no high-fructose corn syrup and no artificial coloring, Welch’s Natural line is perfect on sandwiches, baked in muffins or as part of after-dinner treat (layer it with Greek yogurt for a sweet parfait!).
You can buy your own Welch’s Natural Spreads or enter in the comments for a chance to win a jam pack, which includes a recyclable tote, a sandwich keeper and a bamboo spreader, plus recipe cards for easy jam desserts and snacks. Just let us know, in the comments, your favorite way to eat jam. The contest starts at 10:00 a.m. EST today, and ends on Friday, July 20 at 5 p.m. EST.
by Dana Angelo White in Healthy Recipes, In Season, June 29, 2010
You’ve seen it on hundreds of labels and may have even used it in your own kitchen — learn all the need-to-know facts about this additive.
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by Toby Amidor in 1 Food, 5 Ways, Healthy Recipes, May 20, 2010
- Dana's Strawberry-Thyme Jam
Many store-bought jams, jellies and preserves contain more sugar than fruit. While you do need some sugar, it’s really the fruit you want to taste! With a few simple ingredients and a little bit of simmering, you’ll have the best-tasting fruit spread imaginable.
Get our easy homemade jam recipe »
by Toby Amidor in Label Decoder, December 17, 2009
In-season strawberries are delicious all by themselves, but I love to enjoy these nutrient-packed berries other ways too — from traditional sweets to new savory twists. Give these 5 recipes a try while the red gems are at their peak.
Get 5 easy strawberry recipes »
by Dana Angelo White in Farmers' Market Finds, Healthy Recipes, June 1, 2009
You’ll this food additive in a variety of sweet foods — jams, gelatin desserts, candy and ice cream, to name a few. Luckily, it’s safe. Here’s some info on how it’s made and why it’s used.
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Between my CSA share and local farmers’ market, I’m surrounded by the best of local foods from now until December. Sometimes I come across some unusual finds. The latest gem: green gooseberry jam.
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