Chef Tess Video Segment on Good Morning AZ! Turning ANY fruit into freezer jam (3 ingredients)

Thank you again Good Good Morning Arizona! It was a blast being on the show again!

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Basic Recipe for Turning ANY fruit into freezer jam

Ingredients

4 cups of crushed fruit

1 ½ cups sugar (or  sugar free use 3/4 cup granulated organic Pyure-Organic-Stevia natural erythritol stevia all purpose sweetener)

1 Pouch of Ball Fruit Jell® freezer jam pectin OR 3Tbsp of Instant Pectin 

Instructions

In a large glass 2 quart bowl, combine the pectin and sugar. Mix until well combined, about 1 minutes. 

Add the fruit, mashing well and combine 3 minutes. until well mixed. Add your choice of spices and flavorings. 

Put into 1 cup containers leaving 1/2 inch head space if you plan on freezing it. This recipe yields 5, 8 oz. freezer jars. Allow to sit at room temperature 30 minutes until jam sets. 

Freeze up to one year in freezer containers or just put in the fridge and use within 3 weeks.

There you go darlings! Keep it simple!

Always My Very Best,

Your Friend Chef Tess

Easy Freezer Jam and My New Book is Out! Canning Cents!

 My new book is out! 
 Canning Cents, The Money-saving Whole-foods Handbook
Canning just makes sense… and dollars! My latest book teaches you how to get that fresh, farm-to-table taste by preserving your own organic produce and whole foods. Whether you're a canning pro or novice, this book is sure to become your go-to guide for canning foods with remarkable flavor and gourmet flair!

 Treat your family and friends to fresh organic produce, whole foods, and healthy choices—at a fraction of the grocery store price! 

With tons of helpful tips and instructions, I walk you through the process of preserving your own foods. It’s easier than you think! 

Stock your pantry with the delicious flavors of:

Whole Tomatoes with Herbs 
Mango Jalapeño Jam 
Peppery Grilled Onion Relish 
Mountain Man Beef Stew 

Once you’ve done the prep work, you’ll have a variety of ready-made meals your family will love. Invest in your health without spending a fortune.

The biggest money-saver is the section on homemade condiments including barbecue sauces, ketchup, and more...

Save dollars a jar when you make homemade jams and preserves.  
Spiced Peach butter is my favorite...

 I give out some of my gourmet dessert sauces and spreads too! 
You won't want to miss the blueberry lemon sauce. 

I'll help you learn the basics on canning acids foods like these vanilla cherries...

 Homemade pickles like my bread-n-butter pickles...

 There's also tons of recipes for remarkable relish and pickles galore...did I mention pickles galore?

Tomorrow I'll be on Good Morning Arizona, 3TV Phoenix with my easy jam recipes. 

Chef Tess Bakeresse™ Freeze Jam

No Cooking involved, just a few simple ingredients and you're on your way to fresh and delicious homemade jam!

Basic things to know:

• Most freezer jam uses a natural product called Freezer Jam Pectin.
• All freezer jam can also be made for fridge use, as long as it is used up in about 3 weeks.
• No special canning jars or equipment are needed for freezer jam!
• You can make it today at a very low cost by using seasonal produce.

ANY fruit into freezer jam basic recipe:

4 cups of crushed fruit

1 ½ cups sugar

1 Pouch of Ball Fruit Jell® freezer jam pectin

In a large glass 2 quart bowl, combine the pectin and sugar. Mix until well combined, about 1 minutes. Add the fruit, mashing well and combine 3 minutes. until well mixed. Add your choice of spices and flavorings. Put into 1 cup containers leaving 1/2 inch head space if you plan on freezing it. This recipe yields 5, 8 oz. freezer jars. Allow to sit at room temperature 30 minutes until jam sets. Freeze up to one year in freezer containers or just put in the fridge and use within 3 weeks.

Chef Tess' Sugar Free Poached Pear and Pineapple Freezer Jam

2 cups cooked (or extremely ripe, fresh) peeled pears

2 cups crushed sugar free pineapple

1 pouch (2 in a package)Ball Fruit Jell Freezer Jam Pectin

1 1/2 cups spoon able xylitol, 24 drops of stevia, or Spenda

1/2 tsp each, LorAnn vanilla bean paste, LorAnn sweet dough emulsion, and Chef Tess Wise Women of the East Spice blend

In a large glass 2 quart bowl, combine the pectin and spoon able xylitol, stevia or Splenda. Mix until well combined, about 1 minutes. Add the fruit, mashing well and combine 3 minutes. until well mixed. Add the spices and flavorings. Put into 1 cup containers leaving 1/2 inch head space if you plan on freezing it. This recipe yields 5, 8 oz. freezer jars. Allow to sit at room temperature 30 minutes until jam sets. Freeze up to one year in freezer containers or just put in the fridge and use within 3 weeks. It's that absolutely easy! Crazy right?!

There you go darlings!

Always My Very Best,

Your Friend Chef Tess

Quick and Easy Poached Pear and Pineapple Sugar Free Freezer Jam

Why oh why has it taken me, the freezer meal queen, so ding-a-dang long to delve into freezer jam?! Holy sugar freak! This stuff is awesome! I have to give a big hearty thanks to Ball Fruit Jell for the Freezer Jam Pectin. It absolutely rocks! So, hello. I'm hooked. No cooking?! Yes! Even more exciting for putting away good jam quickly. The other side...we can just put it in the fridge and use it. So, it's good in the freezer up to a year, but in the fridge up to three weeks. Around my house, the three weeks is just about right. There's no sugar in the pectin, but I was curious if I could get away with sugar free freezer jam. So far, I haven't seen any specially made for sugar free jam. So, I decided to try it, but using some super awesome already pectin filled fruit, like pears.
If you want to make other fruit jam that is freezer friendly, get some of this stuff. It has recipes inside the box. Basically 1 1/2 cup sugar, pectin, and 4 cups of crushe fruit. That's it folks! Or visit their website http://www.homecanning.com/ for more ideas.

Sugar Free Poached Pear and Pineapple Freezer Jam

2 cups cooked, peeled pears

2 cups crushed sugar free pineapple

1 pouch (2 in a package)Ball Fruit Jell Freezer Jam Pectin

1 1/2 cups spoon able xylitol, stevia, or Spenda

1/2 tsp each, LorAnn vanilla bean paste, LorAnn sweet dough emulsion, and Chef Tess Wise Women of the East Spice blend (see my Etsy site to order it)

In a large glass 2 quart bowl, combine the pectin and spoon able xylitol, stevia or Splenda. Mix until well combined, about 1 minutes. Add the fruit, mashing well and combine 3 minutes. until well mixed.

Add the spices and flavorings.
See the vanilla bean specks. I know...it's gorgeous!
Put into 1 cup containers leaving 1/2 inch head space if you plan on freezing it. This recipe yields 5, 8 oz. freezer jars. Allow to sit at room temperature 30 minutes until jam sets. Freeze up to one year in freezer containers or just put in the fridge and use within 3 weeks. It's that absolutely easy! Crazy right?!
There you go.