We all fix food and have our favorite meals to prepare. I'm sharing some of mine. Have fun cooking!
Beautiful Strawberries - Time to Make Jam
It's Time To Make Strawberry Freezer Jam
If the idea of making your own Strawberry Freezer Jam conjures up images of hours of hard, hot, labor-intensive work, you're not alone. But it actually only takes about 1/2 hour and it's the best half hour you'll ever spend.
Maybe you remember your mother or grandmother making jam all summer long. They'd drag out their big canning kettle and start boiling water. Then they'd drag out boxes of jars and rubber seals and lids and start sterilizing everything. Next they'd grab another big kettle and start cleaning and mashing strawberries and stirring in sugar.
Then the hard part - standing over that kettle for hours at a time, stirring that hot, steaming mixture until it reached just the right temperature. Pouring that boiling hot mixture into those tiny little jars and screwing on the seals and lids, all the while trying not to burn their hands.
By the time they got done the kitchen was like a sauna and they had about 8 jars of jam to show for their hours of hot, sweaty labor.
Thank goodness you don't have to do any of that to make Strawberry Freezer Jam. And because you're not doing all that bubbling and boiling, Freezer Jam actually tastes better. Freezer jam tastes like ripe, juicy fresh strawberries!
Get Strawberries at the Farmer's Market - or a Roadside Stand
Choose firm, fresh berries with lots of color and if you're buying them at the grocery store make sure you check the bottom of the package, too. That's where all the yucky berries hang out.
I've been using the following recipe for hundreds of years and it's guaranteed to work every time - as long as you follow it exactly. Don't mess with the proportions, especially the sugar.
If you're going to be storing your jam in the refrigerator you can use any type of container you want, including glass canning jars. The beauty of Strawberry Freezer Jam is that it doesn't require an airtight vacuum seal like the old-style cook-and-can recipes. So if you have some pretty jam jars, feel free to use them.
However, if you're going to be stocking up your freezer for the year like I do, then you'll want to use plastic containers. The glass jars are fine and they'll work. I just don't like to store glass in my freezer around all that other food.
Homemade Strawberry Freezer Jam - Video
- 2 cups Strawberries - cleaned and crushed
- 4 cups Sugar
- 1 box Sure Jell Fruit Pectin
- 3/4 cup Water
- 6 -8 8-ounce containers or jars with lids
- Rinse strawberries and pat dry.
- Remove stems and hulls and crush strawberries with a potato masher.
- In large non-metal mixing bowl, combine strawberries and sugar and mix well. Allow mixture to rest about 10 minutes, stirring occasionally to allow juices to develop.
- In a small saucepan combine 1 box Sure Jell Fruit Pectin and 3/4 cup water.
- Bring to boil on high heat, stirring constantly.
- Allow mixture to boil 1 minute and remove from heat.
- Immediately stir pectin mixture into strawberry mixture.
- Continue stirring approximately 3 minutes until all sugar is dissolved. If you have a few crystals left, that's fine.
- Spoon mixture into prepared containers to approximately 1/2-inch from the top.
- Immediately place lids on top of containers and seal.
- Allow jam to sit at room temperature for 24 hours.
- Can be refrigerated for up to 3 weeks and frozen for up to 1 year.
Sure Jell Pectin, 1.75-Ounce (Pack of 4)
Sure Jell Fruit Pectin has been around since Hector was a pup. I remember my mom and my grandma using this hundreds of years ago!
I can jams, jellies and preserves all year long and I've used dozens of different recipes. I've also tried other brands of pectin and I always get the best results from Sure Jell.
Honestly, if you want to guarantee the success of this Best No-Fail Strawberry Freezer Jam recipe, I wouldn't use anything other than Sure Jell Fruit Pectin.
Ball Plastic 8-Ounce Freezer Jars, 5 Pack
Like I said, I prefer using plastic freezer containers over glass. And I like these because they're re-useable. You can use them when you make your next batch of freezer jam or you can use them to store other foods, or buttons, or crayons or... well, you get the idea.
Ball Quilted Jelly Canning Jar 4 Oz., Case of 12
I like to keep pretty glass Jelly jars on hand for gift giving and my family and friends are happy to bring the jars back to me because they know I'm going to fill them up again!
This is my favorite size because I can make up a gift basket with an assortment of jams and jellies and other goodies and everything fits nicely in the basket.
You'll Need Some Jars for Your Jelly
It's Strawberry Season!
Stock up to make some jam.
Where I live the farmers are already planning their Strawberry Festival so it's time to get ready to stock up the freezer with Strawberry Jam. If you don't live in an area where you can pick your own, like I do, then keep an eye out at your local grocery store because strawberries are about to go on sale.
© 2012 Virginia Allain
Have you tried to make Strawberry Freezer Jam, yet?
Nancy Tate Hellams from Pendleton, SC on January 13, 2014:
My cousin makes Strawberry Freezer Jam and shares with us. It is mighty good.
Virginia Allain (author) from Central Florida on January 13, 2014:
@Paul Ward: Homemade bread and jam, what a treat!
Paul from Liverpool, England on January 13, 2014:
I haven't, but I eat plenty. A big dollop on some freshly made granary bread ...
victoriuh on June 20, 2012:
Can you store in the freezer in plastic, then transfer to the pretty glass jars later when you want to give them as gifts? Or does it have to go directly into the glass if you are going to give it away? ~ Great lens :)
anonymous on May 27, 2012:
Just bring on the strawberries and I'll give it a try, you will be getting everyone into the kitchen to make up a batch of your no-fail strawberry refrigerator jam with yummy results!
AlleyCatLane on May 11, 2012:
Sounds like something even I can make, and easy too.
northwestarkansas on May 11, 2012:
Yum! I can almost taste it. Thanks for an informative lens.