strawberry freezer jam

If you follow my adventures on the made by mike facebook page, you’ll know that I was on a bit of a jam making kick over the past weekend. If you don’t follow my adventures on the made by mike facebook page, then you are completely in the dark, and you clearly don’t love me as much as I thought you did. And frankly, that just breaks my heart. Ok, perhaps that was a bit melodramatic. But you should join all the fun on the made by mike facebook page. See how I made it all easy for you to just click one of those three links to get there?

Back to the jam.

A few weeks back, a friend at work asked if I’d make her some freezer jam. I’d never heard of it, but was intrigued. Coincidentally, not long after that, I received the September issue of Everyday Food magazine with an article about making freezer jam from the bounty of summer fruits available this time of year. It’s a great “how-to” article, and if you download the digital issue on an iPad, there’s a terrific instructional video about the jam making process.

Over a long three-day weekend, I made three different flavors of freezer jam. There was peach (with fresh peaches from my hometown), cherry, and of course strawberry. Best of all there’s only four ingredients in the jam. My favorite part of the process was listening to the metal lids “pop” as the jam was cooling on the counter. Each little “pop” got me more excited about slathering a piece of toast or english muffin with the sweet and fruity spread.

Strawberry Freezer Jam adapted from Everyday Food, September 2011

  • 3 pounds strawberries, rinsed, hulled and crushed with a potato masher (about 5 cups when crushed)
  • 1/3 cup fresh lemon juice, from 2 lemons
  • 2 1/2 cups granulated sugar
  • 1/3 cup (1.75 ounces) powdered, no-sugar-needed pectin

Thoroughly wash, rinse and dry seven 8-ounce glass jars with tight-fitting lids.

In a medium pot, combine the crushed strawberries and lemon juice. Bring to a boil over medium-high heat.

In a bowl, whisk together the sugar and pectin. Add to fruit, stirring until the sugar mixture completely dissolves and fruit returns to a full rolling boil. Boil for 1 minute, then remove from heat.

Transfer fruit mixture to jars, leaving a 1/2-inch of head space on top. Seal and let sit at room temperature until the jam is set, 2 to 3 hours. The jam will last for up to three weeks in the refrigerator, or up to 6 months in the freezer. Allow frozen jam to thaw in the refrigerator.

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9 Comments Add yours

  1. This is certainly cause to join the fun!

  2. So, you used canning jars for your freezer jam? Personally, I wouldn’t reuse the lids after they have been frozen.
    Have you ever made pie in a jar? It’s another great way to use fresh in season fruit for pie, cobbler etc. My husband and I enjoy a fresh baked jar in the middle of winter for a couch date. We made blueberry, cherry and apple last year.

    1. michael says:

      Lyn – Thanks for the pie in a jar tip. They look amazing, and I’m sure I will be tackling them soon. What a great idea!

  3. oneordinaryday says:

    Having never made jam of any kind, I have to say the freezer jam idea sounds great to me. And definitely do-able!

    1. michael says:

      It is so do-able! Enjoy!

  4. Robyn V says:

    I’m canning tomato sauce and bread-and-butter pickles (with my heirloom lemon cucumbers) today and thought of you. If the pickles turn out well I’ll bring you a jar.

    1. michael says:

      Lemon cucumbers? I’m intrigued!

  5. Karen G says:

    This reminds me of my Mother’s recipe from years ago——yummy yummy

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