One of the first things I learned how to preserve as a newlywed was strawberry freezer jam. It doesn't require any fancy equipment or any complicated skill but it surely blessed the whole family every time I served buttery toast, pancakes, waffles or crepes. And yes, it is also amazing over ice cream or plain cheesecake in case you were wondering. While I have since learned to can my own jams, I still make a few batches of strawberry freezer jam each year because the fresh flavor of this raw jam is insurmountable.
There are two ways to make it! You can either buy the specialized "freezer jam pectin" in the store which are quite pricey or you can make your own with regular pectin. Being I purchase my pectin in bulk, this is the more affordable route and the one I am sharing today.
- 2 cups crushed strawberries
- 2 tbsp. bottled lemon juice (you can most likely use freshly squeezed juice as well)
To begin, clean strawberries and crush them. You can use any method you like. You can put them in the food processor, the blender or you can smash them in a shallow pan the old fashioned way. I have tried all the various ways depending on my time constraints and I did find that the old fashioned way does yield a bit more of a desirable consistency. However, the difference isn't too much that I wouldn't still do the other quicker options. It really depends on my mood at the moment and what I have going on.
This recipe can be halved but not necessarily doubled. Please keep in mind that freezer jam is best done in small batches for best results.
So, for every 2 cups of crushed strawberries, add 2 cups of sugar and 2 tablespoons of lemon juice.
Let it stand for 20 - 30 minutes to draw out the juices.
Next, put one package of powdered fruit pectin (or 6 tbsp. bulk pectin) in a small saucepan with one cup of cold water and stir to dissolve. Continue to stir to blend in the pectin while bringing the mixture to a boil. Once it hits a rolling boil, boil for exactly one minute.
Pour the pectin mixture into the fruit and stir thoroughly for 2 minutes. Ladle into clean containers (I used these -- affiliate link) and let stand for 30 minutes. This recipe should yield approx. 5 half-pints and/or 5 cups.
Label and date your delicious jam!
Once that is accomplished, I like to place the jam in the refrigerator for 24 hours to set prior to freezing.
You can store some in the refrigerator to use directly and/or place the remaining in the freezer for future enjoyment. For best results, use within a year.
Note: these floral, freezer-friendly labels are found HERE in my Etsy Shop!
While freezer jam doesn't have the same thick consistency as cooked jam, the nice syrupy consistency is most welcome on those delicious foods described above. This is a summer staple in our home and a seasonal part of my homemaking routine. I must make strawberry freezer jam each June!
You will find the printable recipe HERE ♥️
You may also be interested in visiting our other strawberry patch of posts for more strawberry ideas!