You just cannot beat the fresh taste of homemade strawberry freezer jam! It is simply AMAZING on toast, sandwiches, biscuits, muffins, and so much more. And it is so easy that even your kids can make it!
I grew up on homemade jam, and I don’t even think I tried the store bought stuff until I was in college. Boy was I disappointed! Making strawberry jam is so easy and so delicious, you won’t be able to go back. Seriously – so good!!
Most jam recipes call for pectin that must be cooked with water. For this freezer jam, I use MCP pectin. I like it not only because I don’t have to dirty a pan, but also because it uses less sugar to fruit than most other jams with pectin.
If you can’t find it, you will have to follow the directions on the box of pectin you are using. They all vary.
What is the difference between jam and freezer jam?
Do frozen strawberries work for jam?
How do you freeze strawberries to make jam later?
Can you freeze jam in glass jars?
Yes, you can use glass jars to store jam. Just make sure you leave about 1/2 inch of space at the top of the container to allow for expansion.
Some people are concerned that glass jars will break when frozen, but I’ve frozen jam in glass containers for decades and have never once had a problem.
Unless of course you drop a glass jar of jam, then it will definitely break. But so will a frozen plastic jar. And yes, I’ve unfortunately learned both from experience. 😉
Salt in jam?
Yes, I like to add a bit of salt to my homemade jam. Not only does it help balance out the sweetness of the jam, it boosts the flavor of the fresh strawberries.
Salt does add 6 milligrams of sodium per serving, so if you are trying to avoid sodium, you can omit the salt.
HOW TO MAKE STRAWBERRY JAM
I like using MCP pectin because you don’t have to cook it in water before adding it to your jam. If you are using a different brand, you will need to follow the directions on the box.
- Wash and hull the strawberries. Mash or finely dice strawberries. You can use a food processor, but make sure you don’t completely puree the berries. You want some chunks.
- Place your crushed strawberries in a large bowl. Stir in the lemon juice.
- Add the dry pectin to the berry mixture and stir vigorously. Let the mixture sit at room temperature for 30 minutes, stirring often.
- Measure the sugar by scooping and leveling off the cup. You must use the exact amount of sugar if you want your jam to set properly. Slowly stir the sugar and salt into the strawberry mixture.
- Stir the jam for a minute, then let it rest for a minute. Repeat at least six times, or until the sugar is dissolved. If your berries are cold, it will take longer.
- Pour jam mixture into glass or freezer safe plastic jars. Cover with lids, leaving 1/2″ of space at the top of each jar.
I love using these white plastic mason jar lids for freezer jam. Unlike metal lids, they don’t rust and are dishwasher safe.
- Let jam sit at room temperature for 24 hours, then transfer to the freezer. It will last up to a year.
FREEZER JAM PRO TIPS:
- Make sure not to puree your strawberries, you want your jam to have bits of berries in it.
- Let your berries come to room temperature before you start, your sugar will dissolve faster.
- Measure the ingredients exactly! For the fruit and sugar, scoop and level off the top of the measuring cup. If you use more or less fruit or sugar, your jam won’t set properly.
- If you want to use less sugar, you must make strawberry jam with pectin that is specifically made for low sugar jam. I’ve tried several brands, and they all taste great. The jam just doesn’t set up quite as well.
- Stir, stir, stir. You want to mix both the pectin and the sugar in thoroughly. Stirring often ensures that both of them will dissolve. Don’t skip these steps! If you need to stir longer until your sugar dissolves, that’s fine.
- After freezing your jam, sometimes bits of fruit will float to the top. Just give the jam a stir before serving.
- If giving jars of jam as gifts, make sure your recipients know that it must be stored in the freezer until ready to use, then in the fridge for 3-4 weeks.
FREEZER JAM IS PERFECT FOR GIFT GIVING!
Gifts from the kitchen are always a perfect way to make someone’s day. Giving a jar of strawberry jam is basically like giving someone a jar of sunshine! They can enjoy the fresh taste of strawberries all year long.
I whipped up some strawberry freezer jam labels that you can use to attach to your jars of jam. You can download them for free by clicking the button below.
Then cut them out and attach them to the lid of the jar, or you can punch a hole in them and tie them around the jar. Not only do they make fantastic gifts, they will also look extra cute sitting in your freezer or fridge!
WAYS TO USE THIS STRAWBERRY JAM FREEZER RECIPE:
- Over warm angel biscuits or melted butter biscuits.
- You can’t beat yummy rolls with homemade jam!
- Toast a piece of this wheat bread recipe, then slather it with butter and strawberry jam. Heaven.
- Make a pb&j with oatmeal bread and homemade jam. Tasty any time of day!
- Sweeten up these oatmeal muffins with a scoop of jam.
- Spoon some homemade strawberry jam over french vanilla ice cream, or vanilla bean cheesecake.
STRAWBERRY FREEZER JAM RECIPE
- 3 1/4 cups mashed strawberries (about 26-28 ounces whole berries)
- 1/4 cup lemon juice (fresh or bottled)
- 1 2oz box of MCP pectin
- 4 1/2 cups granulated sugar
- 1/8 tsp salt
- Wash and hull your strawberries, Use a food processor to chop berries into small pieces. Alternatively you can use a potato masher or pastry cutter.
- Place mashed berries into a large bowl. Stir in the lemon juice.
- Vigorously stir in the MCP powdered pectin. Let mixture sit for 30-40 minutes, stirring every few minutes.
- Measure the sugar into a seperate bowl. Level off each cup so that you have exactly 4 1/2 cups. Slowly stir the sugar and salt into the berry mixture.
- Let sit for a minute, then stir for a minute. Repeat this process at least 6 times, or until the sugar is dissolved. This prevents grainy jam.
- After sugar is dissolved, pour jam into glass or plastic jars, leaving 1/2" of space at the top of each jar. Add lids.
- Let jam sit for 24 hours at room temperature, then transfer to the freezer. It will last for a year, or for 4 weeks in the fridge.
If your berries are at room temperature, your sugar will dissolve faster.
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Amount Per Serving: Calories: 66Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 6mgCarbohydrates: 17gFiber: 0gSugar: 17gProtein: 0g
Serving size is 1 tablespoon