Strawberry freezer jam is something I don't usually get around to making until June, but I got my hands on some perfect organic local berries the other day and decided to get a jump on summer. I posted Strawberry Freezer Jam with Less Sugar last June, but I've changed my technique a bit since then. While making Peach Freezer Jam with Less Sugar last August, I got a great idea (if I do say so myself)!
If you've made freezer jam, you know it has a softer set than regular jam. I'm okay with that, but still I just couldn't help thinking I could make it better. And I DID! I made my first batch according to directions and found that after 24 hours it was much softer than I would like, so I decided to experiment on the second batch. I heated the peaches a bit before adding them to the pectin mixture. When I tried the jam after 24 hours, I was amazed! The consistency was perfect, and it still tasted like fresh peaches!
So, of course, I had to try my new technique on these strawberries. Wow! (Sure-Jell, if you're reading this and want to send me piles of cash for my idea, that can be arranged!)
So, of course, I had to try my new technique on these strawberries. Wow! (Sure-Jell, if you're reading this and want to send me piles of cash for my idea, that can be arranged!)
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Strawberry Freezer Jam
(Makes 7 half-pint jars)
I used the same ingredients as the Sure-Jell recipe but made a crucial change to the method, so this is my jam.
4 cups (946 ml) prepared fruit (buy about 4 or 5 pints fully ripe strawberries)
3 cups (21 ounces/595 grams) sugar
1 box Sure-Jell Premium Fruit Pectin for Less or No Sugar Needed Recipes
1 cup (8 fluid ounces/237 ml) water
1 Rinse clean half-pint glass jars and lids with boiling water. Dry thoroughly. Straight-sided jars are best.
2 Slice and, with a pastry blender (works better than a potato masher), thoroughly crush strawberries, one layer at a time. Or use a food processor: With metal blade in place, add halved strawberries to work bowl and chop using several 1-second pulses. Or, as my dear friend and honorary grandmother Elsie does, use a blender. But don't puree; leave some little chunks. Measure exactly 4 cups (946 ml) crushed strawberries in 1-quart glass measure.
2 Slice and, with a pastry blender (works better than a potato masher), thoroughly crush strawberries, one layer at a time. Or use a food processor: With metal blade in place, add halved strawberries to work bowl and chop using several 1-second pulses. Or, as my dear friend and honorary grandmother Elsie does, use a blender. But don't puree; leave some little chunks. Measure exactly 4 cups (946 ml) crushed strawberries in 1-quart glass measure.
3 Pour fruit into 2-quart saucepan. Cook, uncovered, over medium heat just to the boil (bubbling in the middle as well as around the edges). Remove from heat.
4 In 3-quart saucepan, stir together sugar and pectin. Stir in water. Bring to boil over medium-high heat, stirring constantly. Boil and stir 1 minute; remove from heat. Immediately add strawberries; stir 1 minute or until well blended. Pour into 2-quart glass measure; spout and handle make it easy to fill jars neatly.
5 Fill all jars immediately, leaving 1/2-inch space at top for expansion. Wipe any drips off top edges of jars; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
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Jean
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30 comments:
Jean, I've been reading your wonderful recipes and the way you discuss them, for a while on this blog now.
Isn't it about time you created some podcasts and actually SHOWED us all how it's done?
I for one would a be a great fan from the start.
All the best,
Tony
Tony, thank you so much! Actually, I've been giving some thought lately to making some short videos. It does take me a bit of time to figure out technology, so be patient!
That looks beautiful. I'd like a spoonful of that on my yogurt and flaxseed this noon!
Thanks, Judy! It IS tasty and a wonderful texture.
Looks lovely Jean! I'm gonna stop back by later for the recipe.. this is definitely one I want to try :)
Thanks, Jenn! Please DO try it, and be sure to let me know how it turned out for you.
Oh, man, I could watch someone else cook all day! I mean, this sounds great – or least it would be if it was blackberry jam. Does this recipe travel? School me, please(school not scold :-)). Is the difference between jam and jelly just that the former loads your teeth with little seeds that you can use to kill squirrels with at 10 feet? And what is freezer jam? Sounds like an Eskimo rock combo.
Mmm ... blackberries ... wish I could get my hands on some right now. I'd love to school you: Jam is made from crushed fruit, jelly is made from just the juice of the fruit. The advantage of freezer jam over the regular stuff you can store on a shelf is that it doesn't involve special canning equipment and "processing" AND it tastes fresher.
The Big Tuna loves strawberries, who am I kidding, I do too.
Mrs Tuna, hey, what's not to love about strawberries! Make a batch of this, then you can both enjoy the taste of fresh berries all year round.
This looks like my kind of jam! I just overcame my fear of canning last year with Powidl, an Austrian plum jam but I haven't ventured into jam territory again because of all the sugar you see...
Thanks! I hope you'll try it soon. Having a lot less sugar than most jam, the fruit flavor really shines.
Heating the fruit to give it more body is a well known technique. Claiming to have come up with this doesn't help your credibility.
Hello, Anonymous. I make no claim to having invented the idea of heating up fruit! But heating the fruit is NOT part of the *freezer* jam recipes and instructions, and since I don't know anyone who has changed the technique in this way, I thought perhaps it would be new to some of my readers as well.
Thanks, Anonymous. Of course, I know I did not invent the idea of heating fruit! But heating the fruit is NOT part of the recipe or directions for freezer jam, and I don't know of anyone else (though there might be) who does it, so I thought others might appreciate my idea.
Jean! What a fabulous low sugar tip! From one jam fiend to the next, brava!
Thank you so much, ms gingham! I hope it works well for you.
I stumbled across your blog from a Google search when looking for low sugar freezer jam. I canned 25 jars of Strawberry Jam yesterday following all of these steps. It is sooooo delicious!!!! I greatly appreciate you sharing this recipe with he world. I plan on using it always. Thank you all the way from Pensacola, FL!!
Thank you so much! I'm always happy when I hear from readers who have had such success with my recipes. Let me know if you try any others.
So I am trying to figure out exactly how much low sugar fruit pectin to use for your recipe. I got a 4.7 oz container. It said the old box used 3 tablespoons of low sugar pectinn. Any ideas exactly how much to use? Thanks. Amanda
Hi Amanda. Sounds like you have the Ball RealFruit Low or No Sugar Needed Pectin. I've never used it, but I did some research. It said that 6 tablespoons (which is 1/3 cup plus 2 teaspoons) equals one box of other brands. Be sure to use level measures. And do let me know how it turns out for you!
Thanks for the recipes and tips about heating the fruit. Made some this afternoon. Looks awesome in the jars! Getting a little nervous after I read Amanda's comments from May. I only used 3 tab of the Ball RealFruit Low or No sugar needed stuff. Well, if it doesn't turn out, we love pancakes with syrup!
Thank you for the wonderful recipe and tips! I made some this afternoon.. Looks beautiful in the jars on the counter.
luv2bake, DO let me know how it turned out for you using just 3 tablespoons (half the recommended amount) of the other brand. Did you have jam or delicious strawberry syrup?! It's all good!
I made this with only 2 cups of sugar, and it was wonderful. My grandkids (11 and 13) loved it so much they ate an entire jar of it with crackers and begged for more! I love the simplicity of this recipe. I didn't cook the strawberries either--just mashed them and added them to the gelatin and sugar. I scoured the internet for recipes, and this was the best. Easy measurements to remember as well. (Extra flavor hint--add a teaspoon of vanilla. It's just that much better!)
Mary, thank you. So glad you liked it. I know I'd like it with only 2 cups of sugar. Adding the vanilla is not something I'll do for my OWN batch, but I might add it to a gift batch. Most people would think it made it extra special. (I once rather tactlessly mentioned to a prominent chef when I made a media visit to his kitchen that I prefer my berry jams with no added vanilla. I think he was a little miffed—and I don't blame him—and just said, "Most of our guests really enjoy it." Foot in mouth!)
Hello and thanks so much for posting your version of this recipe! Ive made several batches of freezer jam following the manufacturers instructions and all of them were more like syrups! I am ever so thankful to find your method which worked beautifully!! Now my question is, what amount of sugar would i use for a non-reduced sugar pectin recipe? 4.5 cups as it says on the box or can i still use just the 3 cups with the regular pectin? Thanks again!! :} 25 pints later and still going!! :D --Sarah
Sarah, thank you for taking the time to tell me! I'm so glad it worked well for you too. I don't know what to tell you about the regular pectin, it's been such a long time since I used the regular kind. I'd have to look into that. If you try it with the smaller amount of sugar, let me know how it works for you. Are you having trouble finding the reduced sugar pectin near you?
Thanks for your reply Jean. I actually have to order the reduced sugar pectin in and had a bunch of the regular on hand and tons of strawberrys suddenly from a generous neighbor so i needed to hurry and make the jam and was hoping the regular kind i had on hand would work with your method. I am experimenting now. thanks so much :} Yours is THE best!! :D
Wow, Sarah, wish *I* had your neighbor! Can't wait to hear how your experimenting goes!
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