Hey everyone, I’m pleased to announce that my most recent article is up on NPR.org for Kitchen Window Online – Freezer Jam: A Baby Step To Canning. Please check it out and leave a comment letting me know what you think!
NPR.org: Freezer Jam – A Baby Step To Canning
- Print post
- Permalink
- This post currently has 10 comments.
- Posted in Breakfast, Desserts, Food Writing
Previous post: Guest Posting with A Traveler’s Library
Next post: Eat Safely in Any Language
{ 10 comments… read them below or add one }
What a great article. Thank you for the tips.
Glad you liked it!
Can you come to my house and make this for me? =-)
LOL. I think my husband would miss me.
Freezer Jam! Never heard of it before reading your piece via LifeHacker.
We Jam Up here in the UK reasonably often so this is revolutionary news.
One question… Does freezer jam eventually become stable at room temperature or does it have to be stored in the freezer until it is time to eat?
Glad I could spread the good word.
Freezer jam never becomes stable enough to be stored at room temp. You can keep it in the fridge for two weeks, but for longer than that it really needs to be frozen.
Great article, Steph!
My mother used to make freezer jams and chutney for decades and I can attest that it’s the only way to preserve the flavors of summer!
Thanks for the reminders!
Nice! Sounds like a great memory.
My family never made jam, so I’m totally paving the way in our clan.
I commented on NPR too. Great article! I just got my feet wet with heat canning and I am hooked.
Thank you! I’m totally addicted as well.