Easy & Delicious Strawberry Freezer Jam

 There can be great enjoyment from making jams and jellies. It brings about a feeling of accomplishment. Usually you prepare food and it is immediately consumed but with preserving, you have a beautiful product that lasts for many months. You can be creative with jams and jellies through combining fruits for unique flavors, packaging the product and gifting. Making freezer jam is extremely quick and easy and I actually like strawberry jam freezer style better than cooked.

You will need to have plastic or glass containers with tight fitting lids that hold 1 to 2 cups. You must wash, rinse and dry the containers prior to use. You will also need strawberries, sugar and fruit pectin (I prefer Sure Jell). 



 

Next you will wash and de-stem the strawberries. Cut them in half and then crush the strawberries with a potato masher or food chopper. I personally could not live without my Progressive International Manual Food Chopper & Salsa Maker  (see our canning favorites on our Favorites Page). It is truly phenomenal.  You can dice and crush fruits and vegetables to any desired size based on the number of turns of the handle. I crushed the strawberries with about 3 twists and it took approximately 10 seconds. Note: jams should have small pieces of fruit so do not puree  fruit. This is what it should look like when crushing is completed:

 Measure exact amount of prepared fruit into a large bowl then measure exact amount of sugar into a separate bowl. Add fresh lemon juice. Stir sugar into prepared fruit. Let sit for 10 minutes or so and periodically stir until the sugar is completely incorporated and starting to dissolve.

Stir 1 box Sure Jell (fruit pectin) and 3/4 cup water in a small saucepan. Bring to boil on high heat, stirring constantly.  Boil 1 minute, stirring constantly. Remove from heat.

Stir pectin mixture into fruit mixture (at first the pectin will be lumpy).  Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes. Your fruit mixture will become glossy which means it is ready.

Pour into prepared containers, leaving 1/2 inch space at top for expansion during freezing, cover. Let stand at room temperate 24 hours until set. Can store in freezer up to 1 year. Thaw in refrigerator.

It is delish!

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Recipe

Ingredients
2 cups of crushed strawberries (2 pints)
4 cups sugar
3/4 cup water
Fruit Pectin

Directions

1. Use 1 to 2 cup size containers.  Wash, rinse and dry containers and lids. 
2. Prepare strawberries by washing, de-steming, cutting in half and crushing either manually with a potato masher or with a chopper. Do not puree as jam should have bits of fruit.
3. Measure exact amount of prepared fruit into a large bowl.
4. Measure exact amount of sugar into a separate bowl. Do not reduce sugar or use substitutes.
5. Stir sugar into prepared fruit. Mix well. Let stand 10 minutes; stirring occasionally.
6. Meanwhile, stir a box of fruit pectin and 3/4 cup water in a small saucepan.  Bring to boil on high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat.
7. Stir pectin mixture into fruit mixture. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes.
8. Pour into prepared containers leaving 1/2 inch space at top for expansion during freezing; cover.
9. Let stand at room temperature for 24 hours until set. 
10. Store in freezer up to 1 year. Thaw in refrigerator.

Authored by +Terri Henkels

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