Homemade Marionberry Jam

Meet Chelsia, our newest blog contributor!Chels is a native Oregonian who dreams of living with all four seasons in Central Oregon. She’s a wife and stay at home mom to her three vivacious kiddos whom she home schools. When she’s not schooling or chasing after her munchkins, she enjoys reading, bubble baths, and finding clothing/kitchen treasure at thrift stores. But more than all of that, she finds refuge in her kitchen where she and her husband can be found cooking and baking up a storm for their family and friends. You can read more about her culinary endeavors at CatzintheKitchen.com.

For as long as I can remember, the idea of making my own jam has always fascinated me. I like how domestic it seems, how economical it can be, how skillful it appears! Don’t get me wrong, I’m pretty handy in the kitchen – I find my way around easily, but there are certain areas that I’m just scared to death of because I’m afraid I’ll fail and mess them up! And then I’ve wasted a bunch of ingredients (and I hate to waste ingredients!). But, I’m always telling my oldest daughter Grace (who wants to grow up and be a chef) that in order for you to learn, you need to be okay with messing up once and awhile. I think I need to take a spoonful of my own advice.

For the past ten months, I’ve been going to a Hospitality and Homemaking class at the home of one of my dear friends, Lisa, who I actually met online through our blogs. I brought Grace along to the July class and we learned a couple of great recipes that would be perfect for summer brunches. One of the recipes we learned how to make was freezer jam!

I was shocked and elated at how simple Lisa’s recipe was, and my daughter was thrilled because she got to be the one who made the jam in that evening’s class. If my 9-year-old daughter can make it, I think it’s pretty safe to say that anyone can make it – and it makes excellent gifts for your family and friends!

Homemade Marionberry Freezer Jam

Recipe by Lisa Pearson

Ingredients
• 6 cups (heaping) of berries – Any kind you like and can be frozen. Just unthaw before you make the jam
• 1 1/2-2 cups sugar – if you like sugary jam, go ahead and make it 2 cups
• 6 TB instant Clear Gel- 1 TB per cup of berries {available through King Arthur Flour}
• 1 TB pure lemon juice
• 4 (8 oz) half pint *freezer safe* mason jars or 6 (8oz) mini mason jars

Directions
• Place berries in a large bowl or pot and mash away with a potato masher.
• Mix sugar and clear gel together.
• Add sugar mix to berries and lemon juice…stir with a wooden spoon until the sugar has dissolved.
• Let sit for about 15 minutes.
• Take 1-2 cups (depending on the mason jar you use) and scoop into the jars, seal and freeze.

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Used In This Project:

• Circle Labels • I chose the “Aunt Lorraine” style in red and gold.
• Scallop Hang Tags • I chose the “Aunt Lorraine” style in red and gold.

More Recipes for Jams and Preserves:

Strawberry Freezer Jam	Cinnamon Pear Jam	Lemon Marmalade	Quince Paste

Shop Our Canning Collection:

Canning Labels Canning Hang Tags Canning Label Kits Shop Entire Canning Collection

Chelsia (22 Posts)

Chels is a native Oregonian who dreams of living with all four seasons in Central Oregon. She's a wife and stay at home mom to her three vivacious kiddos whom she home schools. When she's not schooling or chasing after her munchkins, she enjoys reading, bubble baths, and finding clothing/kitchen treasure at thrift stores. But more than all of that, she finds refuge in her kitchen where she and her husband can be found cooking and baking up a storm for their family and friends. You can read more about her culinary endeavors at Catzinthekitchen.com.