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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