Sunday, May 24, 2009

Strawberry Freezer Jam

One of the greatest simple delights of summer is biting into a juicy, sweet strawberry. However, you can savor that moment all year round by making freezer jam. It's very easy to do, and so yummy- you'll never want to eat store-bought jam again!

Strawberry Freezer Jam
4 cups mashed strawberries
1.5 cups sugar (or Splenda if you chose)
1 packet of freezer jam pectin

* In a large bowl, mash strawberries until only small chunks remain. This will result in a lot of juice. I used a pastry cutter, followed by a potato masher. The kids seemed to enjoy helping out as well.

* In a small bowl, mix sugar and packet of pectin together. Dump this mixture into the strawberries and stir for 3 minutes.

* Ladle into clean jars (glass or plastic), leaving a 1/2" space at the top to allow for expansion during freezing. Screw on lids and let set for 30 minutes. After that, store in the freezer for up to a year, or keep it in the fridge where it will last for several weeks (more like hours in our house, though!).

What's your favorite way to eat jam? On homemade bread or biscuits? Perhaps on pancakes or waffles? Straight of the jar with a spoon? :)

11 comments:

Shan said...

Oh yay! A strawberry jam recipe!! I am SOOO doing this this summer! I need to get some jars...

~ April ~ EnchantedDandelions said...

Gah, I was going to address the top of jars in my post. Oh well, maybe I'll do a separate one.

Keep an eye out at yard sales (especially like those by elderly ladies who are cleaning out their basement) and thrift stores. Just check for chips and cracks. Lids and rims can be bought for cheap new.

They also make plastic containers that can be used for freezing, but I prefer glass over plastic in general, plus you'll be able to reuse the glass jars for "real" canning.

Amy said...

We made and canned Strawberry jam last spring -- so yummy! We need to go get strawberries ... yummy!!! A beautiful picture.

rainbowmummy said...

on scones with clottedcream (with the cruty bit taken off the top!!)

Amy said...

Could you use Splenda instead of sugar? Or maybe 1/2 Splenda, 1/2 sugar?

~ April ~ EnchantedDandelions said...

Yes, Amy. I forgot to type that since we never use it, but it did say on the pectin package you can use sugar OR splenda (the granular kind).

:)

Oooh, I'm going to have to fly over there R.Mummy! *grin*

Shan said...

What do you find is the best way to mash the strawberries? *sheepish grin

~ April ~ EnchantedDandelions said...

I used a pastry cutter to start off with. Then went to town with a plastic potato masher. I did it in a big stock pot as the sides were deep (especially as I let the kids help with the last part *wink*).

There will definitely be chunks, you're not looking for a smooth puree. Just keep at it until there's lots of juice and the chunks are small enough that you wouldn't mind trying to spread them on toast.

Anonymous said...

It's getting to be that time of year again here in Nova Scotia, Canada and I'm stocking up on bottles to make my Strawberry freezer jam. Last year I made my jam using a lot less sugar and I added Salba (which really adds to the Nutritional value of my jam). I realize it's expensive but I don't mind as I really enjoy that awesome jam on a hot piece of toast during our very cold winter months. Obviously you have to add some sugar but the less you add the better.

Anonymous said...

how many jars does this approximately make?

RN said...

I cant get pectin where I am. Any alternatives?