Strawberry Freezer Jam

Strawberry Freezer Jam
  • PREP TIME
    10 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    24 hrs 30 mins
  • SERVING
    32 People
  • VIEWS
    498

Capture the essence of summer with this vibrant Strawberry Freezer Jam. Unlike traditional jams, this recipe offers a fresh, fruity burst that's incredibly easy to make. Its looser texture makes it perfect for dolloping on scones, swirling into yogurt, or even blending into smoothies.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    12 g
  • Cholesterol
    0 mg
  • Fiber
    1 g
  • Protein
    0 g
  • Saturated Fat
    0 g
  • Sodium
    4 mg
  • Sugar
    10 g
  • Fat
    0 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Prepare Ingredients: Gather all ingredients to ensure a smooth process. (5 minutes)

Image Step 02
02 Step

Recipe View 15 mins Macerate Strawberries: Gently crush the strawberries in a large bowl using a potato masher or pulse in a food processor until coarsely chopped. Do not puree. Drain off excess juice, reserving it for another use (such as a refreshing strawberry agua fresca!). Transfer the crushed strawberries to a large bowl, add the sugar, and stir well. Allow the mixture to sit at room temperature, stirring occasionally, for 10 minutes. This process, called maceration, helps to draw out the natural juices and flavors of the berries. (15 minutes)

Image Step 03
03 Step

Recipe View 5 mins Prepare Pectin Mixture: In a small saucepan, whisk together the dry pectin and water until well combined. Bring the mixture to a rolling boil over medium-high heat, stirring constantly. Continue to boil for approximately 2 minutes, until the pectin is fully dissolved and the mixture has thickened into a paste-like consistency. (5 minutes)

Image Step 04
04 Step

Recipe View 5 mins Combine and Set: Pour the boiling pectin-water mixture into the strawberry-sugar mixture. Stir continuously for 3 minutes to ensure even distribution and proper setting. To test the set, chill a small plate in the freezer. Spoon a small amount of the jam onto the cold plate. Let it sit for 30 seconds, then push it with your finger. If the surface wrinkles, the jam is ready. If not, continue stirring for another minute and retest. (5 minutes)

Image Step 05
05 Step

Recipe View 30 mins Jarring and Setting: Carefully pour the jam into sterilized jars or freezer-safe containers, leaving approximately 1/2-inch of headspace to allow for expansion during freezing. Seal the jars tightly and let them sit at room temperature for 24 hours to ensure proper setting. (30 minutes)

Image Step 06
06 Step

Recipe View 1 hrs Chill or Freeze: After 24 hours at room temperature, transfer the jars to the refrigerator for at least 1 hour before serving. For long-term storage, place the jars in the freezer for up to 3 months. Thaw in the refrigerator before using. Enjoy! (1 hour +)

Sterilize your jars by boiling them in water for 10 minutes prior to filling.
For a smoother jam, use a food processor to finely chop the strawberries. Be careful not to over-process them into a puree.
Adjust the sweetness to your liking by adding slightly less sugar, but be aware that this may affect the set of the jam.
If you don't have pectin, you can try using a bit of lemon juice, but it may result in a softer set.
Always leave adequate headspace when freezing to prevent the jars from cracking.

Glen Wilkinson

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 166 Ratings)
Total Reviews: (4)
  • Rosemary Conroy

    I was skeptical about freezer jam, but this is amazing! It tastes so fresh and is perfect on my morning toast.

  • Keyon Macgyver

    This recipe is so easy! I made it with my kids, and they loved helping crush the strawberries.

  • Frederic Borer

    I added a splash of vanilla extract to mine, and it was delicious!

  • Wendy Jerde

    My jam didn't set properly. I think I needed to stir it longer after adding the pectin.

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