There are some recipes that feel like a home and this strawberry freezer jam is one of them. As long as I remember this is the main in my family and at the summer afternoon I have something to be formed as a kid, first with my mother and then, many years later, with each of my grandmother. It quickly combines with 5 simple ingredients, and as the berries are cooked, the jam keeps your fresh, just the selected taste. A batch now makes enough to enjoy and then stash and then I am If Looking forward to pass this action with you!
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Simple recipes for Strawberry freezer jam
This homemade strawberry freezer jam has shown every large family breakfast that I can think – biscuits, steams, thick on toast – you name it. I make it with fresh strawberries, sugar, lemon juice and fruit pectin and mix with berries and sugar, boil pectin and fill the jar. To date, one of my favorite ways of enjoying this strawberry jam is directly from the freezer, the cool, almost slope texture is warm and the fluffy biscuit. Pure relief. 🤤
Strawberry freezer jam
- 2 Cup Fresh strawberries (16 ounces, $ 2.13*)
- 4 Cup Granulated sugar (800 g, $ 1.52 **)
- 👉 Cup Water ($ 0.00)
- 1 Package Fruit pectin (1.75 ounces, $ 3.68)
- 1 Tbsp Lemon ($ 0.06)
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Collect all your ingredients.
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Rinse the strawberries and then add them to the food processor. The pulse without cutting it. ***
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Transfer the strawberries to a large bowl. Add sugar and stir until completely combined. To help dissolve the sugar, let it sit occasionally for 10 minutes.
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Bring the water to a small saucepan to boil. Stir in pectin and stir constantly, boil 1 full minute. Remove from the heat.
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Add pectin mixture and lemon juice to a strawberry-chamber bowl. Stir for 4 minutes without mixing well and the sugar is often dissolved.
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Divide the jam into a clean and freezer-waf 8 oz jars or containers, release about 3 inches of headspace to allow the extension. Cover and let it sit at room temperature for 24 hours to set the jar. Keep up for 3 weeks after melting once in the freezer or refrigerator for up to 1 year.
We see how it is Calculate the recipe costs here??
**Do not reduce the sugar until you use a low or no-sugar pectin. The entire sugar amount is required to properly set the classic pectin.
***No food processor? Only Mash the berry with a potato master For more body textures.
Service: 1TbspCalories: 42KcelCarbohydrates: 11GProtein: 0.03GFat: 0.05GSodium: 1MillilgramFiber: 0.1G
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How to make strawberry freezer jam step-by-step photos
Collect all your ingredients.
Chop the strawberries: Rinse 2 cups fresh strawberries, remove the green top and add them to your food processor. (If you do not have a food processor you can rather mash the berries with a potato master instead).
Pulse the strawberries a good pulse in the food processor until it is chopped. Don't purify strawberries! There should still be some texture in your ready jam.
Combine strawberries and sugar: In a large bowl, add roughly chopped or mashed strawberries. Now add 4 cups of granulated sugar and mix until combined. Strawberry juice until the sugar starts to dissolve, stirring occasionally, let the mixture sit for 10 minutes.
Boil pectin: In a small saucepan, add 2 cups of water and boil it. In one package, stir in the fruit pectin (1.75 oz) and stir constantly in 1 full minute. Remove the saucepan on a boiled heat once for 1 minute.
Make a jam: In the bowl of sugar and strawberries, carefully add the fruit pectin mixture and add 1 tbsp of lemon juice. Stir for 4 minutes without mixing well and the sugar is often dissolved.
Now divide the jam into five clean 8 oz jars or containers. Make sure your selected jars/container are freezer-safety! Leave about 2 inch headspace on top of the jar to allow the expansion. Cover and let your strawberry jam set up at room temperature for 24 hours. After 24 hours, it is ready to be used! Keep it in the fridge for 3 weeks or for a year and enjoy it.
- If the jam looks a bit soft, don't worry. The freezer jam does not set as firmly as a traditional jam, but that juicy texture makes the same good. The jam you purchased in the store will be cooked and protected for shelf stability, which gives it a thick, more uniform texture. This freezer strawberry is loose enough to melt in the jam biscuit but is thick enough to keep yourself on the toast.
- I have provided both strawberries, sugar and fruit pectin content and weight. Using this and grams to measure these ingredients (instead of a cup) will give you the most accurate and consistent results.
- Use real sugar. I use the classic fruit pecto in this recipe, which requires regular granulated sugar to set properly. There are low or no-crushed pectin, but they work a little differently. If you are using one of them, be sure to follow the directions on the package. I did not test them in this recipe, so I can't tell how well they will get out.
- Use a clean, freezer-safe jar. I don't want to waste your jam, so your container is both clean and safe to freeze. Leave about 3 inch space on the top, as the jam will grow while the jam is freezing.
- The more sweet and juicy as the berry is, the more your jam will taste. Underrape strawberries can make your strawberry freezer jam tart and less tasty, while overrip berries can be confused and add fresh taste. I always go for berries that are deep red and fragrant, which do not have signs of mold or super soft spots.
- Do not switch the berries. You can fully use other berries to create a freezer jam, but different berries may require different amounts of sugar and/or pectin. I missed the caution and stick to this particular recipe with fresh strawberries.
Instructions for serving
You can treat this simple strawberry freezer jam recipe as you will jam any other jam. Everything from breakfast to dessert is quite delicious, rotated, or rimzim. Here are some of my favorite ways to enjoy:
- Spread over Homemade biscuitsToast or English muffin (I think this especially butter, these are dreams with jam and sea salt sprinkles)
- Yogurt, oatmeal Oats overnight For breakfast
- Use to make a layer or to make it in paraffite Berry
- Mix in your favorite vinaigrettes or marinades in addition to fruit in your salad or grilled meats
- Remise it Homemade pancakes Or steams
- Use this in any of your baked items of your choice! Put layer in classic vanilla cake, use it Thumbprint cookiesOr use to fill in the jam bar
- I love this freezer strawberry jam gift. Just add it to a cute small jar, pop on the label or ribbon, and you got a simple home gift!
Storage instructions
Once your homemade jam is set, you can freeze it for a year or keep it in the fridge for 3 weeks. If you plan to freeze, make sure your container is freezer-safety. Any signs of moose, signs of changing odor or texture are the time to throw it away and make a new batch.