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Perfectly Imperfect Life..........

Tuesday, June 9, 2020

Easy Strawberry Freezer Jam


As I posted a few weeks ago, I'm lucky to have a local farmer deliver fresh fruit and veggies to my door step. And yes, while they were devoured pretty much as is as soon as they were washed, I managed to snag some to make some Strawberry Jam! MMM!


I was drooling just thinking about it.
Per usual I hadn't had this planned out and didn't have any pectin on hand but not to fear, you can always make freezer jam that doesn't require pectin.

A regular clean jar is sufficient since these will be going into the freezer. No need to sterilize your jars as in the traditional canning method - a real time saver!  However, if you prefer to do so as an additional precaution you most certainly can. 

 
You can even use plastic freezer containers if you like.
This freezer jam will keep for 3 - 4 weeks in the refrigerator or about one year in the freezer.  Remember to keep your containers tightly sealed to maximize freshness.

This recipe is easy to double, triple or more ~ so stock your freezer with as much jam as you'd like.

Easy Strawberry Freezer Jam

This is a quick 4 ingredient (no pectin required) freezer jam perfect for Strawberry season. This easy small batch recipe makes a sweet flavor filled Strawberry Jam.

Ingredients:

1 quart Strawberries, washed, hulled and chopped (approx. 4 cups)
1 cup granulated sugar
2 Tablespoons lemon juice (juice from one Lemon)
2 teaspoons cornstarch

This recipe will make two 8 oz. jars of jam.

Instructions:

1. In a saucepan over medium heat, add chopped Strawberries, sugar, lemon juice, and cornstarch. Stir until sugar has dissolved. Bring to a boil. Reduce heat to medium low. Simmer 10 minutes, stirring occasionally.

2. Remove from heat and gently mash Strawberries with a potato masher until desired consistency. Return to heat and cook for another 5-7 minutes, or until mixture has reduced slightly. The mixture should thickly coat the back of the spoon (and will continue to thicken as it cools).


3. Remove from heat. When transferring to jars, be sure to remember to leave 1/2'' head room space for expansion.
Transfer to  jars and allow to cool completely before adding lids. Store up to one year in freezer or up to 3 weeks in the refrigerator.

 
These make great gifts. If you are making the for several people you can use the little 4 oz. jars!


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12 comments:

  1. That's a lot easier than my canned version. - Margy

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    1. If you're pressed for time and have room in your freezer it's the way to go! Great for small amounts of fruit, not lugs and lugs like my Mom used to can!

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  2. Thanks so much for linking up with me at my #UnlimitedMonthlyLinkParty 13, open June 1 to 26. All party entries shared if social media buttons installed.

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    1. You're such a great host Dee, Thank you ♥

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  3. YUM! Thanks for sharing at Vintage Charm!

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  4. I made freezer jam a few weeks ago! I've never tried it with cornstarch and lemon juice though. I cheat and use Sure-Gel. :) I absolutely love it, either way.

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    1. I usually use Sure-Gel too, but didn't have any on hand, so that's why I used this recipe. I agree ~ Yummy!

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  5. We just picked strawberries today and I was thinking I wanted to try my hand at making some freezer jam; thanks for the easy to follow recipe! Pinned.

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    Replies
    1. Yay So glad to help out ♥ Have fun! And ENJOY!

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  6. CONGRATS! Your post is FEATURED at my #UnlimitedMonthlyLinkParty 14, open July 1 to 26. All entries shared if social media buttons are installed.

    ReplyDelete

I'd love for you to leave me a comment. Helps me to know I'm not totally crazy...like my family thinks I am!
*hugs*deb

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