How to Make Strawberry Freezer Jam
This is my second annual strawberry jam marathon weekend where we pick, clean, and cut tons and tons of strawberries so that I can make strawberry jam that will last us all year round. I just love my jam better than store bought jam because it tastes so real! You can really get the sweet and strong flavor of the strawberry with each bite.
Last year, I experimented with the cook and no-cook method. The no-cook method is tons easier but I liked the taste of both of them this same so I decided this year, I would use both methods again. However, I made a four variations to try see if there were any other ways to make the jam that used less sugar but provided the same yummy fresh flavor.
– Strawberry Jelly – No-cook method
– Strawberry Jelly – Cook method
– Strawberry Jelly – Stevia and sugar mixed method
– Strawberry Jelly – No-cook low-sugar method
And the winner is…NO-COOK LOW-SUGAR METHOD! I was amazed that the low-sugar method tasted just as good as the regular sugar method. I also learned a few things about myself…I am not a PRECISION COOKER that you need to be for the cook/canning method. Let’s just say that I almost had the fire department out here because of the amount of smoke that was created as the strawberries were boiling over onto my stove top! DISASTER! The no-cook method requires precision but only in one step!! Whew! I am so glad to have now found my go-to strawberry jelly recipe.
Here is how to make it:
Step 1. Head to the local farm to pick your fresh strawberries or buy them at the store if you do not have this lucky luxury that we do here in Georgia.
Step 2. Take all your yummy strawberries home and cut and clean them. I soaked mine in a bit of water first since they were flithy dirty. This is also a good time to make sure you mason jars are cleaned. Mason jars can usually be found at any local grocery store on an end-cap. They will have the Sure-Jell and all the other things you will need in one place. It is quite convenient.
Step 3. Set out all of your four ingredients (note: I forgot to put water in my picture!)
Step 4. Blend all of your strawberries in the food processor. The directions will state to use a smasher (you can use your potato masher) so that you have some chunks. I use my food processor because I do not like big chunks in my jam. I call that mystery fruit. Just seems strange to me. But, you can still use your food process and get chunks. Just use your pulse button.
Step 4. Mix your sugar and pectin in a large saucepan, add water, bring to a boil and stir over medium high heat for one minute and 30 seconds. It was 90% humidity here that day I cooked so I reduced my water a bit but just eyeballed it. I was not very precise (which goes back to my previous statement that precision cooking is not my strength).
Step 5. Add the hot sugar and pectin mixture to your crushed strawberries and stir for 3 minutes. I set my timer for everything I can guarantee I will not stir long enough!
Step 6. Pour into your already cleaned mason jars.