Homemade Jam is one of those things that just can’t be replicated in a commercial store bought form. Don’t get me wrong, we buy plenty of store bought jams and jellies for pb&j’s, but if I had a choice it would always be homemade strawberry jam. This year, we went out bright and early and picked more berries than I thought a couple of young kids would have the patience for. The hope is to have enough freezer jam to make it through the year… but it’s already going fast. If you’re looking to capture the essence of summer in a jar, homemade strawberry freezer jam is the way to go. This quick and easy recipe ensures you’ll (hopefully) have a stash of delightful jam to enjoy throughout the year. Here’s how you can make your own:
Ingredients:
– 2 cups crushed strawberries (about 4 cups or 1.5lbs of fresh strawberries)
– 4 cups granulated sugar
– 1 package (1.75 oz) fruit pectin (powdered)
– 3/4 cup water
Equipment Needed:
– Large mixing bowl
– Potato masher or blender
– Wooden spoon or silicone spatula
– Clean jars or containers with lids
– Labels and markers (for dating your jam)
Instructions:
1. Prepare Your Containers:
– Wash your jars or containers and lids thoroughly with hot, soapy water. Rinse well and let them air dry. Alternatively, you can run them through the dishwasher on a hot cycle.
– In the past, I’ve used plastic freezer containers, but this year is the first time we’ve attempted glass. (Am I the only one traumatized by freezing a bottle of wine in college and having it explode and picking glass shards out of everything in the freezer for months? Maybe).
2. Prepare the Strawberries:
– Wash the strawberries under cold water and remove the stems. Using a spoon to remove the stems is, in my opinion, the fastest and easiest way. Best hack that has saved me time and actually quite a bit of strawberry as I used to just hack off part of the top with a knife. Crush the berries with a potato masher or blend them in a blender until you have 2 cups of crushed strawberries. Some small chunks are okay and add texture to the jam.
3. Combine Ingredients:
– In a large mixing bowl, combine the crushed strawberries with the sugar. Stir well until the sugar is mostly dissolved. This might take a few minutes. Let it sit for 10 minutes, stirring occasionally.
4. Mix the Pectin:
– In a separate bowl, combine the powdered pectin with 3/4 cup of warm water. Stir until the pectin is completely dissolved. Bring the pectin mixture to a boil over medium heat. Boil one minute. I usually start heating my pectin mixture when there are 5 minutes left on my strawberries and sugar rest timer. This usually lines up both the strawberries and the pectin being ready at the same time.
5. Add Pectin Mixture:
– Pour the pectin mixture into the strawberry-sugar mixture. Stir vigorously for 3 minutes to ensure the sugar is completely dissolved and well combined with the strawberries.
6. Fill Your Jars:
– Carefully ladle or pour the strawberry jam into your prepared jars, leaving about 1/2 inch of space at the top to allow for expansion during freezing. Wipe the rims of the jars clean with a damp cloth to ensure a good seal.
7. Seal and Label:
– Place the lids (we love these lids!) on the jars and let them sit at room temperature for about 24 hours to set. Afterward, label the jars with the date and store them in the freezer.
8. Enjoy Your Jam:
– Once frozen, your strawberry freezer jam is ready to enjoy! It will keep in the freezer for up to a year. When you’re ready to use a jar, simply thaw it in the refrigerator.
Tips for Success:
– Use ripe, flavorful strawberries for the best-tasting jam.
– Stir the jam mixture thoroughly to dissolve the sugar and pectin completely.
– Make sure your jars are clean and dry to prevent any contamination.
– Leave enough headspace in the jars to accommodate expansion during freezing.
Homemade strawberry freezer jam is not only a delicious treat but also a wonderful way to preserve the flavors of summer strawberries. Spread it on toast, swirl it into yogurt, or even use it as a topping for ice cream. With this simple recipe, you can savor the taste of summer all year long. Happy jam-making!
Strawberry Freezer Jam
Ingredients
- 2 cups crushed strawberries approx 4 cups fresh whole berries
- 4 cups sugar
- 1 pkg fruit pectin
- ¾ cup water
Instructions
- Prewash your containers and allow them to air dry.
- Wash strawberries and remove stems. Crush them with a potato masher for large chunks or in a blender for a smoother jam.
- In a large mixing bowl, add crushed strawberries and sugar. Mix well and allow to set for 10 minutes.
- While strawberries are setting, combine pectin with 3/4 cup warm water in a separate small bowl.
- Add pectin mixture to small sauce pan and bring to a boil over medium heat. Allow to boil for 1 minute.
- Remove from heat and and pectin mixture to strawberries and sugar. Stir well for 3 minutes.
- Fill jars, allowing 1/2 inch room at the top for expansion when freezing.
- Ensure the rims of the containers are clean before adding lids. Allow filled, lidded containers to sit at room temperature for 24 hours, then move to the freezer.