Monday, July 29, 2013

Quick & Easy Strawberry Freezer Jam - Caity


The thought of making jam or jelly has always intimidated me. I think it's the whole sealing the jars part. I'd have to buy all those cute matching mason jars and associated gear... meh. So I was excited when my mom told me there was a way to make jam sans sealing; freezer jam! 

Basically you smash the fruit, boil water with the sugar and pectin, mix it all together and put it containers. The ones you put in the fridge you have to use within 3 weeks (not a problem when you eat jam as much as I have been lately!) otherwise throw it in the freezer for up to a year! This jam is so fresh tasting and it has nice big chunks of fruit in it. 

I will warn you though, once you make this jam, you will find yourself eating more jam than you have ever eaten before. One day I had toast with jam for breakfast, a crumpet with jam for lunch then a PB&Jam sandwich for dinner. That's a lot of jam!!!! 

This recipe comes from the insert inside the Sure Jell Low Sugar Pectin box (low sugar, yay!). 



what you'll need:

4 pints fresh organic strawberries (will make about 4 cups crushed)
3 cups sugar
1 cup water
1 package low sugar pectin (choose low sugar!) 
tight sealing containers (1-2 cup size containers)


Wash and hull the strawberries. Cut into large pieces. 


In 1+ cup sections, mash with a potato masher until you have reached the desired level of mashed-ness. I like chunks of fruit so I didn't mash mine too finely. 


In a medium sauce pan, combine 1 cup water, 1 box of low sugar pectin and 1 cup sugar (use exact amounts of sugar! Using less or sugar substitutes will result in failure and no one likes that). 

Bring to a boil while stirring constantly. 

Once it is boiling, continue to stir and boil for 1 minute. Remove from heat. 


Carefully pour in the fruit mixture. 


Pour into containers, leaving 1/2 inch space at the top to accommodate expansion during freezing. Cover. 

Allow to sit at room temperature for 24 hours to set. 

Store in the fridge for 3 weeks or in the freezer for up to a year. Defrost in the fridge. 




Stawberry Freezer Jam making a very welcome appearance 10,000 feet up at the summit of the South Sister, OR. 


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