Tuesday morning I noticed a oily puddle under the chest freezer. This freezer came free with the house and all signs point to it having reached the end of it’s life. This gave me the impetus to clean out both freezers. It was on the mental to-do list, but not scheduled for this week. Oh well! Many old things were composted or trashed. Then out came the items that I store in the freezer, but are not dependent on freezing for their quality; extra spices, vitamins, coffee, granola.
Then everything I wanted to save had to go into the kitchen freezer. There wasn’t room for it all, so it’s inspired some eating of some items and it also inspired some canning. I made a mixed berry jam. There isn’t really are recipe, just what worked out for what I had.
I thawed 3 quarts of strawberries, 3 cups of raspberries, and about 2 cups of currants.
I cooked the currants separately until they boiled and burst, then strained the liquids and some solids into the pot with the other berries. I had about 11 cups of fruit, and I added 9 cups of sugar.
After the sugar dissolved, I pureed it with an immersion blender.
I cooked it to the jell point, and canned 1o half-pint jars of jam for 10 minutes, with another 3/4ths a pint in the fridge.
The new freezer will come next week and we’ll have an organized freezer for the beginning of the growing and preserving season. For now, open the kitchen freezer at your own risk!
This post is part of Robin’s Thursday Kitchen Cupboard.