Strawberry Freezer Jam
This is one of the easiest ways to make jam and I’m always surprised by the number of people who, either have never heard of it or have never tried it. People, you are seriously missing out here! Freezer jam, especially strawberry freezer jam, is the best, and my most favourite jam I have ever eaten. I must share a little secret here because honestly, I’m getting really, really tired of strawberry flavoured anything because it’s so common and used everywhere. If I ever make a PB and J sandwich I will always use grape jelly instead of strawberry jam, you know, if it’s store bought. However, freezer jam is the only way to go for strawberry jam, especially because you can’t buy it in a store and you have to make it yourself, which makes it even more of a treat. That’s not the only reason I like it though, don’t worry I have a little list going here. First, it’s this beautiful vibrant red colour that you can’t help but be attracted to, it looks like a fresh strawberry. Second, the flavour is incomparable because it tastes like eating a fresh strawberry, well, because it still is. Third, it’s ridiculous easy to make, I mean, there are only three ingredients going on in there and no cooking involved. Fourth, there are a whole lot more nutrients in it because you aren’t cooking the strawberries and killing all its enzymes and nutrients. Even though there is still sugar you still get the nutritional benefits from the berries. Fifth, I love using my garden-fresh strawberries right after picking because, the sooner you use the berries after being picked off the vine or stem, the less time the berries have to go through the respiration process and lose nutritional value (see “the importance of raw food in a diet” post). Every time I eat this jam I am blown away by the vibrancy of both colour and taste, it’s literally like eating a fresh berry in every bite. Now, how good does that sound?
- 4 cups crushed strawberries
- 1 ½ cups sugar
- 1 package freezer jam pectin
- Plastic of freezer jam containers
If using garden fresh berries, make sure to wash them well and cut any stems off.
Crush them either with a potato masher or a blender. Just be sure not to puree the berries in the blender because you still want to have beautiful chunks of berry running through the jam.
In a separate bowl, combine sugar and pectin together until well mixed.
Pour the sugar and pectin into the strawberries and mix until completely combined.
Pour a ladle of the jam into freezer jam containers leaving about a ½” oh headspace.
Leave to sit on the counter for 30-minutes to thicken before either transferring to the fridge or freezer. The freezer will keep the jam much longer than the fridge which would need to be eaten within a few weeks.
I love to leave my jam flavour as just the fresh strawberries, without clouding it with any other added flavours or spices. Fresh strawberry freezer jam will remind you of summertime and the sunshine warming the garden berries with that memory of eating them freshly picked right out of the strawberry patch every time you eat it, even if summertime is long gone.