Farm Stand Friday – Strawberry Freezer Jam

unnamed (27)In so many of my pictures there are cute little mason jars, making salad dressing, containers for desserts, and so good for making Mason jar salads to take to work.

You know what you don’t see, is mason jars for their actually purpose in life on this blog, preserving fruits and vegetables…….

I have actually canned spaghetti sauce once and that was an experience, I chose a bad day to decide to do this, it was a super busy and then when I got home that night, I had to boil jars for like 40 to 60 minutes and in those big canners it take forever just to get the water boiling, the sauce was great, but ugh…… a lot of work on a day I didn’t have the patience to enjoy the process.

However, this experience in canning was the total opposite, didn’t take forever, so good and  easy to accomplish!


unnamed (18)Strawberries are going absolutely crazy in my parents garden right now, you can stand in one spot and pick a quart of strawberries, so this is the perfect time to make strawberry freezer jam.  Freezer jam is really easy to make, you don’t have to do the water bath that can take a long time to do and it a great project for a first time canner.

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Get your strawberries ready, hulled and washed

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Process them slightly in a food processor or blender

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Add them to a medium sauce pan with sugar and bring to a boil

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When they come to a boil add pectin and boil for two minutes, let them cool slightly and add to jars

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Recipe makes about 8 1/2 pint jars

4 good cups of strawberries, washed and hulled

1 to 1 1/2 cups of sugar

6 TBSP pectin, low sugar variety

After you clean your strawberries, add them to a food processor or blender and process or blend lightly how lightly will determine how chunky you jam will be, so you determine how much you process them. Add them to your sauce pan with your sugar, I used about a cup of sugar and that was enough, it depends on how sweet you want you jam and how sweet your strawberries are, taste it as it’s cooking to determine how sweet you want it, bring it boil and add your pectin, boil for two minutes, let cool for a minute and ladle into your jars filling below the line where your lid screws down.  Let them continue to cool, put the lids on and freeze what you don’t plan to eat soon.  This jam is great on biscuits, such as these biscuits that are only two ingredients, recipe coming soonunnamed (29)

Great in this salad dressing042415 036

And great on these cheesecakes with the tip I shared at the end of the postcream cheese pie mothers dat

Another tip for preserving your strawberries, while the jam was coming to a boil and boiling, I continued washing my other berries, put them on  a single layer on a sheet tray

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and froze them in Ziploc bags to enjoy the rest of the year like in this recipe for yogurt parfaits

Creamy yogurt with strawberries and oatmeal!

Creamy yogurt with strawberries and oatmeal!

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