Last year I discovered my love for freezer jam. In my opinion it tastes fresher, and it takes much less work. It is so much less stressful, you don’t have to worry about sealing jars. This is a quick and easy way to prepare a delicious strawberry freezer jam that you can enjoy year round.
We had an abundance of strawberries in the orchard this year. The photos below are from our second crop. We have plenty to eat fresh, make several batches of freezer jam, and the rest are bagged and frozen for future use.
- 2 cups strawberries
- 4 cups sugar
- ¾ cup water
- 6 tablespoons Ball Real Fruit Pectin
- 5-8oz plastic freezer jars or glass jars
- Clean and remove strawberry stems. You can either lightly smash the strawberries or briefly puree in a food processor. I prefer not to over process the strawberries, I like chunky consistency. It is a matter of taste and preference.
- Mix the strawberries and sugar in a bowl, allow to stand at least 10 minutes.
- In a saucepan combine the water and pectin, allowing the mixture to come to a rolling boil. Boil for one minute.
- Add the pectin mixture to the strawberries, and stir for several minutes.
- Use a canning funnel (or mix in a batter bowl) and pour into clean canning jars. You need to leave about a half inch of air space in the top of the jar.
- Apply caps and lids, then refrigerate for several hours before freezing.
- Mark the preparation date on the jars or jar lids.
- The jam should be set before freezing.
- The jam can be refrigerated for a few weeks, or frozen for up to a year according to the pectin label.
If you don’t have freezer jars you can use freezer safe containers or small freezer bags. The jars disappear from our fridge so quickly, it doesn’t matter what we store it in, as long as it’s freezer safe.
Strawberry freezer jam is great on toast, biscuits, and even ice cream… or eaten straight from the jar. Take a moment to browse around the blog to check out some of the recipes I’ve created using this Strawberry Freezer Jam.