Strawberry Freezer Jam is a delightful way to capture the fresh taste of summer strawberries and enjoy it all year round. This simple recipe allows you to make a homemade jam that is sweet, fruity, and bursting with flavor. Perfect for spreading on toast, adding to desserts, or dolloping on pancakes, this jam is easy to make and a great way to preserve fresh strawberries.
Why Make This Recipe
Making Strawberry Freezer Jam is not only fun but also rewarding. It allows you to control the ingredients, ensuring your jam is free from preservatives and artificial flavors. Plus, the process is straightforward and doesn’t require any special canning equipment. With just a few steps, you can enjoy the taste of ripe strawberries in a jar, ready to brighten your breakfasts and desserts.
How to Make Strawberry Freezer Jam
Ingredients:
- 2 pounds ripe strawberries (washed and stemmed)
- 4 cups granulated sugar
- 1 (1.75-ounce) package fruit pectin (I use Sure-Jell)
- ¾ cup water
- 5 (8-ounce) jars or freezer-safe containers
Directions:
- Wash and dry the freezer-safe containers and set them aside.
- With a potato masher or in a food processor, mash the 2 pounds of ripe strawberries, leaving some chunks for texture. Measure out 2 cups of mashed berries into a large bowl.
- Stir in the 4 cups of granulated sugar and allow the mixture to stand for 10 minutes. This helps the sugar dissolve and blends the flavors.
- In a small saucepan, add the package of fruit pectin and ¾ cup of water. Whisk to combine. Bring the mixture to a boil over high heat while stirring constantly. Boil for 1 minute.
- Pour the hot pectin mixture into the strawberry mixture. Stir for 3 minutes or until the sugar is fully dissolved.
- Ladle the jam into the prepared jars or freezer-safe containers, leaving about ½ inch at the top for expansion. Secure with lids and allow to stand for 24 hours at room temperature.
- Once set, refrigerate the jam for up to 3 weeks or freeze it for up to 1 year.
How to Serve Strawberry Freezer Jam
Strawberry Freezer Jam is truly versatile! You can spread it on toast or bagels for breakfast, swirl it into yogurt, top it on ice cream, or use it in desserts like cakes and pastries. Get creative with how you enjoy it!
How to Store Strawberry Freezer Jam
Store the jam in the refrigerator if you plan to use it within three weeks. If you’d like to keep it longer, make sure to freeze it in airtight containers. Properly stored, it will last for up to a year in the freezer.
Tips to Make Strawberry Freezer Jam
- Use ripe strawberries for the best flavor.
- Make sure to leave some chunks in the mashed berries for texture.
- Allow the jam to set for the full 24 hours to ensure it thickens properly.
Variation
You can add a splash of lemon juice for extra zing or mix in other berries like blueberries or raspberries for a mixed berry jam.
FAQs
- How long does the strawberry jam last in the fridge?
The jam will last for up to 3 weeks in the refrigerator. - Can I use frozen strawberries for this recipe?
Yes, you can use frozen strawberries. Just thaw them completely and drain excess liquid before mashing. - What is fruit pectin, and why is it used?
Fruit pectin is a natural thickening agent found in fruits. It helps the jam set properly, giving it a nice, spreadable texture.
Strawberry Freezer Jam
Ingredients
Main Ingredients
- 2 pounds ripe strawberries (washed and stemmed) Use ripe strawberries for the best flavor.
- 4 cups granulated sugar Allow the mixture to stand for 10 minutes after adding sugar.
- 1 1.75-ounce package fruit pectin (Sure-Jell) Fruit pectin is a natural thickening agent.
- ¾ cup water Used to dissolve the fruit pectin.
- 5 8-ounce jars freezer-safe containers Make sure containers are clean and dry.
Instructions
Preparation
- Wash and dry the freezer-safe containers and set them aside.
- With a potato masher or in a food processor, mash the 2 pounds of ripe strawberries, leaving some chunks for texture. Measure out 2 cups of mashed berries into a large bowl.
- Stir in the 4 cups of granulated sugar and allow the mixture to stand for 10 minutes.
Cooking
- In a small saucepan, mix the fruit pectin with ¾ cup of water. Whisk to combine, then bring to a boil over high heat while stirring constantly. Boil for 1 minute.
- Pour the hot pectin mixture into the strawberry mixture. Stir for 3 minutes or until the sugar is fully dissolved.
Setting
- Ladle the jam into the prepared jars or containers, leaving about ½ inch at the top for expansion.
- Secure with lids and allow to stand for 24 hours at room temperature.
Storage
- Once set, refrigerate the jam for up to 3 weeks or freeze it for up to 1 year.
