Description
Strawberry Freezer Jam is a quick and easy way to preserve the fresh flavor of summer strawberries. This recipe combines crushed fresh strawberries with lemon juice, sugar, and fruit pectin to create a sweet, spreadable jam that sets without cooking for long periods. Perfect for spreading on toast, muffins, or using in desserts, this freezer jam offers the convenience of homemade preserves with minimal cooking time.
Ingredients
Scale
Jam Ingredients
- 2 cups crushed fresh strawberries (about 1 pound)
- 2 tablespoons fresh lemon juice
- 4 cups white sugar
- 3/4 cup water
- 1 (1.75-ounce) box Sure-Jell Fruit Pectin
Instructions
- Crush the Strawberries: Hull the strawberries and place them in a large bowl. Use a potato masher or a similar tool like a cocktail muddler to crush the strawberries thoroughly without pureeing. Measure 2 cups of crushed strawberries to ensure accurate quantity.
- Mix with Lemon Juice and Sugar: Add the fresh lemon juice to the crushed strawberries and stir well. Then add the white sugar and stir until the sugar begins to dissolve. Let the mixture stand for 10 minutes, stirring occasionally to help dissolve the sugar completely.
- Prepare the Pectin Mixture: In a small saucepan, combine the water and Sure-Jell fruit pectin. Stir constantly over high heat to dissolve any lumps. Bring the mixture to a boil and continue boiling for 1 full minute, stirring constantly to prevent sticking or burning. Remove from heat once done.
- Combine Mixtures: Add the hot pectin mixture to the strawberry and sugar mixture. Stir thoroughly for about 3 minutes until most of the sugar has dissolved. It’s acceptable if a few sugar crystals remain, but the jam should not be grainy.
- Pack the Jam: Spoon the jam into 5 clean, 8-ounce freezer-safe jars or containers, leaving about 1/2 inch of space at the top to allow for expansion during freezing. Loosely cover the jars and allow them to sit at room temperature for 24 hours to set properly.
- Store the Jam: After setting, seal the jars tightly with lids. Store the jam in the refrigerator where it will last 3 to 4 weeks, or freeze it for up to one year for longer preservation.
Notes
- Ensure jars or containers are completely clean and freezer-safe to avoid contamination and cracking when freezing.
- Do not over-crush strawberries; the jam should have some texture and should not be pureed.
- Allowing the jam to set at room temperature for 24 hours is crucial for proper gel formation.
- Use fresh lemon juice to activate the pectin properly and enhance flavor.
- For best flavor, consume refrigerated jam within 3 to 4 weeks.
- Freezing preserves the jam up to a year but avoid thawing and refreezing.
