Strawberry Freezer Jam

Well, it’s Wednesday morning, and I’m a little tired. We had a nasty stomach bug go through our house last week, we’re up to our eyeballs in swim team practices, and we’re counting down the days until the end of the school year. Once all that is done, we’ll start counting down the days until the arrival of the new baby sister!

I love this time of year, but it’s all pretty hectic right now. So, in honor of all things easy and relaxing, I thought I’d do a little post on freezer jam. I think pretty much everyone loves homemade jam, especially on homemade toast.

We didn’t eat too much in the way of homemade jam when we were growing up, and so it’s been something that I’ve always found fairly intimidating. My husband is always worried about the dangers involved in canning (we’re all safety minded over here!), so we don’t do a lot of jam.

The first time I tried freezer jam was when I received some from my Aunt Rozanne while I was in college. It’s a little softer than traditional jam, but the flavor is all there! When Christina asked Rozanne about the recipe, she just said she uses the instructions on the packaging. How simple is that?

I thought jam would be a great Spring recipe for the last photo shoot with Candice, and I was not disappointed. I took this recipe from the back of the Ball Instant Pectin package. If you’re interested in recipes using other kinds of fruit, you can visit their website.

In the canning section at the grocery store they sell little plastic jars especially for freezer jam, but Aunt Rozanne also reuses the plastic containers from store bought frosting (she’s from Oregon, so she’s all about recycling!). The jar in the picture is from The Container Store, but I don’t know how practical it is for freezing. This was the jam that we ate right away!

If you’re local to South Texas/Hill Country, my favorite place to go strawberry picking is Sweet Berry Farm!

Strawberry Freezer Jam

from Ball

Ingredients:

  • 1  2/3 c. Strawberries
  • 2/3 c. Sugar
  • 2 Tbsp. Instant Pectin

Instructions:

  1. Hull strawberries and crush using a potato masher.
  2. In a separate bowl, combine sugar and pectin.
  3. Add fruit to sugar mixture and stir for 3 minutes.
  4. Ladle into clean jars and let stand for 30 minutes.
  5. Freeze for up to a year, or refrigerate for three weeks.

 

 

 

 

 

 

 

p.s. Today is National Chocolate Chip day … how are you celebrating? If you have no other plans, try these!

 

Strawberry Freezer Jam
Author: 
Prep time: 
Total time: 

Serves: 4
 

Strawberry Freezer Jam from Ball
Ingredients
  • 1⅔ c. Strawberries
  • ⅔ c. Sugar
  • 2 Tbsp. Instant Pectin

Instructions
  1. Hull strawberries and crush using a potato masher.
  2. In a separate bowl, combine sugar and pectin.
  3. Add fruit to sugar mixture and stir for 3 minutes.
  4. Ladle into clean jars and let stand for 30 minutes.
  5. Freeze for up to a year, or refrigerate for three weeks.

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Leave your two cents

5 Comments

  1. Oh yum! Seems easy enough for even ME to handle! Thanks for sharing!

  2. Carole

     /  May 17, 2013

    Lovely work! Would you be happy to link it in to the current Food on Friday which is all about jams, jellies and relishes? This is the link . I do hope to see you there. Cheers

  3. Carole

     /  May 18, 2013

    Sarah, thanks for stopping by at the “jam” session. I hope to see you again soon. Cheers

  4. I have been looking for this recipe. My girlfriend told me about it and it has been on my to-do-list. Have you used other fruits? Thanks

  5. Linda, I’ve tried it with peaches and blueberries. Just make sure to check the Ball website, because I think the sugar amounts might be a little different.

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