I love making homemade jams and preserves. Last year, I made my first batch of strawberry freezer jam. I could not believe how quick and easy it was to make!
Over the years, I have had several friends tell me about how easy it is to make freezer jam. For whatever reason, I was turned off by the thought of making jam that was stored in the freezer. To be honest, I love opening the door to my pantry and seeing rows of canning jars filled with summer’s bounty of fruits and vegetables. Call me nostalgic but I love the whole canning process. In reality, canning is a lot of work!
Oh my gosh! I will never go back to making jam that calls for processing in a hot water bath! Freezer jam is so much easier especially when it is the middle of summer and a 115 degrees outside. This winter, I opened a jar of strawberry jam to serve with gluten-free waffles. I thought after a six months in the freezer, the jam would be lacking in taste or worse, freezer burned. Not so!!! It was literally bursting with fresh strawberry flavor. My husband loved it so much , he started adding it to the top of his ice cream. Genius! It makes the best ice cream topping!!!
Last week my husband finished the last jar of jam. Lucky for me, our local grocery had strawberries on sale. At a $1.49 a pound, I snatched up four pounds of gorgeous red berries. They smelled heavenly! Don’t you just love seasonal prices for fresh produce?
From start to finish, the jam making process took an hour. One. Hour. In 60 minutes, I washed, hulled, sliced and mashed the berries. Washed the canning jars (I like to use wide mouth jars in jelly and pint size) and lids in hot soapy water. Combined the three ingredients (berries, sugar and lemon juice). Cooked the mixture for 30 minutes over medium to low heat. Allowed it to rest and cool for 10 to 15 minutes and filled the jars. It is truly that easy!!!
The berries were pretty sweet, so I decreased the amount of sugar the recipe called for by 1/2 cup. I left some good size chunks of berries when I mashed them. I don’t know about you, but I love biting into pieces of fruit in jams and preserves. So yummy!!!
I used glass canning jars for putting the jam in. However, you could use freezer containers. I recommend using BPA containers. You can get them by clicking here.
3 Things I Love About Freezer Jam
- Three all natural, gluten-free ingredients.
- No special equipment is needed.
- A great gift idea from your kitchen!
One thing I love about cooking from scratch, is the peace of mind of knowing exactly what the ingredients are. You know how I am a huge advocate of reading labels. Did you know that most store-bought jellies, jams and preserves contain high-fructose corn syrup? I almost can guarantee that once you see how easy strawberry freezer jam is to make, AND how delicious it is, you will never want to store-bought jam again!
Easy Tips For Making Strawberry Freezer Jam
- Over medium heat, bring the jam mixture to a boil. Reduce heat to low and cook for about 30 minutes or until temperature on a candy thermometer reaches 220° F.
- Wash large mouth pint canning jars in hot soapy water.
- A large canning funnel makes filling jars easier.
- Leave one inch of space between the jam and top of jar.
- Cool completely before storing in refrigerator or freezer.
I put one jar in the refrigerator as it will keep for 30 days (which it never does). The remaining jars go in the freezer until time to use them. Thawing is easy. Simply put the jar in the refrigerator. Imagine pairing this delicious freezer jam with gluten-free French toast, pancakes, a slice of bread topped with almond butter, or our favorite: homemade ice cream!Print
Made with only three ingredients, this delicious strawberry jam is wonderful over gluten-free toast, biscuits and french toast. It’s amazing stirred into plain yogurt and as an ice cream topping.
- 4 pounds of strawberries, washed, hulled and cut into quarters
- 3 1/2 to 4 cups organic cane sugar
- juice of 2 lemons (medium size)
- In a large stock pot, combine strawberries, sugar and lemon juice.
- Over medium heat, bring mixture to a boil. Reduce heat to low. Cook for 30 minutes, stirring occasionally.
- Remove from heat and mash berries. Carefully pour hot mixture into clean mason jars. Add lids and bands.
- Allow to cool before storing in refrigerator or freezer.
- Once jam has cooled in jars, tighten the lids.
- Will keep in the refrigerator for 30 days.
Keywords: strawberry freezer jam
If you are a strawberry fan, you might also enjoy Gluten-Free Strawberry Vanilla Cake.
You might also enjoy homemade caramel sauce.