Strawberries are in season and it's time for jam!
Have you ever wanted to make jam but been afraid of the cooking process?
This quick and simple freezer jam is a great introduction to canning and preserving the season's produce!
Have you ever wanted to make jam but been afraid of the cooking process?
This quick and simple freezer jam is a great introduction to canning and preserving the season's produce!
Strawberries are usually plentiful in the south this time of year, but not so this year. This ruby beauty is happiest with consistent temperatures which is exactly what we have not received in the extreme climate since the year started. Why, even last week we experienced overnight lows in the 30's and this week have consistent daily highs near 90*, heavy rain storms followed by dry heat. It's a wonder any berries have survived . Our local farmer says the season started off early due to the warm weather and has already hit mid-season several weeks early. So, what does that mean for us? Well, I wonder if we'll see strawberry stands open until July like last year. Therefore, I'm not waiting until the middle of May for my annual freezer jam session. It's time to catch the third quarter crop while they are ripe for the pickin'! If you're looking for strawberries from local farms this year, get them while they are still selling because they may not be around later.
I have made cooked jam for years but last year was my first attempt at freezer jam. It has a much fresher taste like fresh fruit sprinkled in sugar... which is basically what it is. I can't say it is my favorite to serve on a PB&J sandwich as I tend to be a traditionalist in that department, but I was pleasantly surprised to discover that it is a WONDERFUL flavoring for plain yogurt or oatmeal. So this year I have ample reason to stock our freezer with a year's worth of freezer jam as seasonal fruits come in. Jam can be made with many different fruits, and strawberries start off the process each year because they are the first to come in season.
A Word on Pectin - My first experience was using Sure-Jell Pectin, which works perfectly fine if you're only making a batch or two. But since I make multiple batches in a season, purchasing packages individually became a bit pricey. Last year, I stumbled upon Ball's Real Fruit Instant Pectin which produces three or more batches for about $5. I have found both pectin and jars at most supermarkets, Walmart, and online.
Strawberry Freezer Jam- Here's How for a Batch of 5 jars:
(Directions on the inside label of the pectin container.)
Ingredients:
5 - 8 oz. Ball Freezer Jars or 5 (8 oz.) glass jars with straight sides if they have a secure place in the freezer.
5 Tbsp. Ball Flexible Batch Pectin
4 cups prepared fruit (1/2 gallon strawberries, mashed or chopped in food processor)
1 1/2 cups Granulated Sugar or Splenda No Calorie Sweetener, granulated
Step 1: Stir sugar and pectin in a bowl.
Step 2: Clean & Process Fruit.
This is a good job for little hands if you have begging mini-helpers. I cut the stems off while Gracie, my two year old, "washed" them or played in the water. She then helped me load them into the food processor for chopping. I highly recommend using a food processor if you have one to save time and splattered juice. But if not, mash them by hand with a potato masher and put your bowl in the sink to catch splatters.
A Word on Pectin - My first experience was using Sure-Jell Pectin, which works perfectly fine if you're only making a batch or two. But since I make multiple batches in a season, purchasing packages individually became a bit pricey. Last year, I stumbled upon Ball's Real Fruit Instant Pectin which produces three or more batches for about $5. I have found both pectin and jars at most supermarkets, Walmart, and online.
Strawberry Freezer Jam- Here's How for a Batch of 5 jars:
(Directions on the inside label of the pectin container.)
Ingredients:
5 - 8 oz. Ball Freezer Jars or 5 (8 oz.) glass jars with straight sides if they have a secure place in the freezer.
5 Tbsp. Ball Flexible Batch Pectin
4 cups prepared fruit (1/2 gallon strawberries, mashed or chopped in food processor)
1 1/2 cups Granulated Sugar or Splenda No Calorie Sweetener, granulated
Step 1: Stir sugar and pectin in a bowl.
Step 2: Clean & Process Fruit.
This is a good job for little hands if you have begging mini-helpers. I cut the stems off while Gracie, my two year old, "washed" them or played in the water. She then helped me load them into the food processor for chopping. I highly recommend using a food processor if you have one to save time and splattered juice. But if not, mash them by hand with a potato masher and put your bowl in the sink to catch splatters.
*Note: It takes 2 batches in the food processor. I chop the first batch until almost blended. The second batch, I pulse so that small bits of strawberries are left to leave pieces of fruit in the jam. Adjust consistency as you prefer, more chunks or less.
Step3: Add fruit to sugar & pectin. Stir for 3 minutes.
I set a timer to keep track and let Gracie hold the top of the spoon handle if she's hovering around asking me incessantly, "What you doing, Mama?" Watch out for flying strawberries! My task is to keep it off the walls and cabinets.
After 3 minutes, you can tell that the consistency has changed and it is ready to ladle in the jars. If you notice a bit of foam on the top, skim it off with a spoon and discard it.
Step 4: Ladle the jam into clean freezer jars and let set for 30 minutes.
When filling the jars, leave 1/2 " of head space so the jam has room to expand as it freezes. Thirty minutes is a rough estimate. I let mine set for 45 minutes recently. TEST: You want it to be thick enough not to run quickly when slightly tilting the jar. Now you're done. Label with marker or using a mailing label and store in the freezer. Mine have lasted a full year or more without losing quality.
Step 4: Ladle the jam into clean freezer jars and let set for 30 minutes.
When filling the jars, leave 1/2 " of head space so the jam has room to expand as it freezes. Thirty minutes is a rough estimate. I let mine set for 45 minutes recently. TEST: You want it to be thick enough not to run quickly when slightly tilting the jar. Now you're done. Label with marker or using a mailing label and store in the freezer. Mine have lasted a full year or more without losing quality.
Photo Credit Gurosik's Berry Plantation
Of course, you can use store bought fruit for this recipe. But if you're interested in taking full advantage of the season to get the fullest flavor from your berries, support your local farmer's market or berry farm. If you live in the Augusta/North Augusta area, I know of two local suppliers. Please comment below if you know of other's I've not mentioned.
- Gurosik's Berry Plantation located in North Augusta with market stands placed throughout the Augusta area. The market offers U-Pick Strawberries. Call for available times.
- Cook's Farmer's Market located in Trenton, SC and totally worth the drive.
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