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Beginner Recipe: Freezer Strawberry Jam (no canning-no waterbath)

 


Recipes at the Top:  Chit-Chat at the bottom.

Strawberry Freezer Jam
(Super Easy - Beginner Recipe)
(Printable-one page recipe)

  • 2 cups fresh (not frozen) strawberries (I bought a quart.)
  • 4 cups white granulated sugar
  • 3/4 cup water
  • 1 package Surejell Fruit Pectin (I have not tried other brands.  I prefer Surejell for fruit jams.)
  • 6+ half pint canning jars plus lids/rings (or plastic containers will work fine).  (I like to have extra clean just in case I have extra from leaving extra headspace.  
(This is the recipe from the Surejell packet except now they don't provide paper instructions in the box and you have to go online for it at Kraft Foods.  Bah!  Just give me back the paper instructions!)

Instructions:

  1. Wash/sterilize glass jars and lids/rings (or wash plastic containers, if using plastic) (I used my dishwasher and just ran them through a normal cycle.)
  2. Wash berries well.  (I did a double wash because mine were pretty sandy.)  Remove and discard stems. 
  3. Crush strawberries thoroughly.  (I used a pastry blender because the sharp edges worked great to break down the berries.)
  4. Measure exactly 2 cups mashed fruit into large bowl. I like for my bowl to have a spout for easy pouring.)
  5. Stir in sugar. Stir well and let stand 10 min., stirring occasionally.  (Set a timer.)
  6. In a small saucepan, mix the water and pectin. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 minute (Set a timer and time for exactly 1 minute). 
  7. Add the boiled pectin/sugar mixture to the mashed fruit/sugar combo which is in the bowl. 
  8. Stir 3 minutes. (Set a timer.)
  9. Fill containers/jars.  Allow a good 1 inch of head space because the freezer causes expansion. Add lids/rings.
  10. Filled jars (w/ lids on) should sit at room temp for 24 hours before freezing.
  11. Label and freeze.
  12. To serve, remove from freezer to thaw and ENJOY!

The Chit Chat!

Strawberry Freezer Jam is the easiest preserving recipe for using fresh fruit.  If you can follow a recipe, you can make this one!  If you have never canned before but want to start, this is the place.  This process does not involve water bath or any kind of official "canning".  Its just washing, mashing, stirring, cooking, and stirring again.  You can do it!  

Why make freezer jam instead of regular jam?

To me, Strawberry Freezer Jam has a brighter and fresher flavor than regular (canned) strawberry jam (which I also make and love; that recipe is here).  Both are completely over-the-top wonderful compared to the stuff you get in the stores but for me, freezer jam is just better, especially for strawberries.  The color is brighter (kind of like the color of watermelon jolly ranchers but red if that is a good visual lol).  This jam doesn't have a long processing/ cooking time so the jam will be in more of a fresh state of berriness.  

What can I eat it on besides toast?

It brings a little bit of summer to your favorite pancakes (or these pancakes), toast (w/ homemade sandwich bread), or biscuits, bagels, or easy english muffins.  I also enjoy adding some jam to my plain yogurt (homemade or not) to make it taste like store bought or add to ice cream.  There are so many ways to use homemade strawberry jam!  

Do I have to use canning jars or can I use plastic?

You can use small plastic containers or glass jars.  I prefer not to use plastic any more than I can help it so I use straight sided glass canning jars (8 oz-half pint) but plastic is perfectly fine.  Make sure not to fill jars too full (so that there is room for expansion in the freezing process).  I allow a good inch of "headspace" before adding my lids.

How long will it take to make it?  

I bet this jam only took me 30 minutes once I got the jars out of the dishwasher.  

Show me how!

Here's a few pics of how I made Strawberry Freezer Jam AT HOME MY WAY:





Wash them well.  They are pretty dirty, even from the grocery store.  Who has ever eaten them straight from the container?  Me! But never again. lol.


I ran my jars and lids/rings in the dishwasher. I placed them on a towel to dry.




Mash them up well.  A pastry blender works great for this.




Stir in the sugar.  Stir well before setting the timer for 10 minutes.





Cooking the pectin & water looked like this.  I started the timer (one minute) once it was boiling really well.


After adding the boiled pectin/water to the berries/sugar, I stirred for the full three minutes.  That was easy enough!



Use a canning funnel if filling canning jars.  It makes a straight shot!



I left a good one inch of head space to allow for freezer expansion.

I hope you get to enjoy yourself some Strawberry Freezer Jam!  It's good stuff and this winter when the snow is blowing and the sleet is sleeting - you will for sure enjoy a bright sweet taste of summer, your own strawberry freezer jam!


Enjoy!


Gina





















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