Check this out from Lisa Bedford at http://thesurvivalmom.com
If you and your family rely on jellies and jams, I’ve found that store-bought versions definitely have a shelf life when it comes to long-term storage. I’ve found that over time, these become discolored and unappetizing to use. It’s a much smarter strategy to have the ingredients on hand to make homemade versions of your favorite flavors, but even then, fresh fruit might be hard to come by at times.
If you’re storing sugar, long-term, you’re almost ready to make this super-quick homemade jam/fruit spread and with this recipe, you can serve up a sweet and fruity treat in a matter of minutes.
1/3 c. sugar, or to taste
1 1/2 c. freeze-dried fruit. I used Augason Farms Sliced Freeze-Dried Strawberries
Cover the fruit with cool water and allow to sit for 5 minutes. Drain half the water, and then slowly add the sugar, stirring until it’s dissolved. Add the Ultimate Gel, a little at a time, stirring to avoid any lumps.
If you want your jam to be thinner, add a bit more water. Store in a canning jar in the refrigerator.
- You can use other types of fruit and more or less sugar, depending on your personal preference.
- Try adding a bit of lemon or orange zest for more flavor.
- A little Ultimate Gel goes a long way and can also be used as a thickener with fruit pies.
- If the finished product isn’t fruity enough for you, soften another 1/3 to 1/2 cup of fruit for a few minutes, drain most of the water, and then add to the jam.
- Freeze-dried fruit can be found at Costco, Sam’s Club, Walmart, Winco, among others. They’re also available on Amazon and directly through food storage companies, such as Augason Farms.
- If you want a smaller amount, say just for tonight’s dessert over ice cream, use these amounts: 3/4 c. freeze dried fruit, 1/4 c. sugar (you can always add more), 1 T. Ultimate Gel
- Freeze dried fruit can become chewy once the can is open and there’s humidity in the air. That doesn’t affect the flavor, but you can avoid that by pouring the fruit into canning jars with tightly fitted lids. There’s no need to add an oxygen absorber unless you’ll be storing the fruit for six months or more. You can also store the leftover fruit in vacuum packed bags or jars using a Food Saver. Watch this video demonstration to see how easy this is:
This would go great with “quick basic biscuit recipe from storage foods in your survival kit“.
Start now to make sure you are staying prepared.