Quick Strawberry Freezer Jam Recipe
How to Make Freezer-Friendly Strawberry Jam
Once you’ve tried this homemade strawberry jam recipe, you’ll never want to buy store bought ever again. The flavor, the texture, everything about it is just so much better!
Now, it may seem like a hassle to make your own jam, but with a bit of time and some tips and tricks that we’ll show you, it’s actually pretty easy (and totally worth it). You can make enough jam in one day to last for months, and you can even give some to friends and family (if you’re willing to share)!
Another big perk of homemade freezer jam is that you can choose all of the ingredients. You could go organic, lower carb, or whatever works best for you depending on the fruit, sweetener, and pectin that you choose!
Supplies for 1 Batch of this freezer jam recipe:
- Sugar (Splenda or Lakanto Monkfruit Sweetener work great too)
- Ball Real Fruit Instant Pectin
- Blender (a Blendtec or Vitamix blender will bust this out fast for you, plus it’s awesome for a million other things!)
- KitchenAid (another wonderful multipurpose tool) or whisk (best whisk ever)
- Huller (FYI – the Chef’n brand is better than the similar off-brands, in my experience)
Step 1. Prep
Any big project will go smoother if you start in a clean kitchen! Plus having a helper is always nice! So, get everything organized and laid out so that everything goes smoothly!
Step 2. Washing the Strawberries
In my recipe, I use 2 pounds of strawberries at a time to make it nice and easy for measuring. Plus, the pectin container instructions state that you don’t want to do a batch any bigger than that at one time because it may not set right.
After dividing it all up, it is time to wash.
Strawberries need more than just a rinse under the faucet. They are dirty! Get a little assembly line of 2 big bowls and a strainer going before you hull them.
Step 3. Hulling the Strawberries
A knife works fine, but I prefer this strawberry huller. It makes the process a little bit safer and reduces strawberry waste!
The more of the white tasteless stem you can get out the better your jam will taste.
Just remember that one pound of strawberries is about 2 cups of pureed strawberries. For this recipe you need 4 cups puree, so use 2 pounds strawberries.
Step 4. Pureeing the Strawberries
Here’s one huge time saver…have a good blender that will puree your strawberries quickly! If you like your jam a little more chunky, just puree half the strawberries in your batch for a shorter time.
My blender purees the strawberries in less than 30 seconds!
Step 5. Mixing the Pectin and Sugar
In a separate bowl, whisk together 5 tablespoons of pectin and 1.5 cups of sugar. Just use a wire whisk and you can have it blended well after 30 seconds of some brisk whisking!
Step 6. Mixing the Jam
3 minutes x 30 batches = 90 minutes
I can shave 90 minutes off my total prep time! Because of the KitchenAid, I was able to multitask! See how much time this amazing tool can save you!? (Not to mention the sore muscles!)
Back to the recipe, pour your pectin and sugar mixture in first. Then pour in 4 cups of strawberry puree. I like to use my spatula and scrape the bottom of the KitchenAid bowl before I turn it on.
Mix at the lowest speed using the whisk attachment and have it stir for 3 minutes while you work on your jam. That’s right, 3 minutes of multitasking! Woot! Of course, you can whisk it by hand instead, if you want!
Step 7. Store it
Once your jam is nice and blended (don’t forget… 3 minutes!) pour your jam into containers. You can do any size container.
Some people like to put one batch into one big container, but I prefer 2 cups/pint or half pint reusable containers. This way the jam is consumed before it becomes a big sticky mess (and the containers stack better in my freezer than jars).
Let the jam set for 30 minutes before you put it in the freezer. It’s good in the freezer for 1 year and good in the fridge for 3 weeks.
(Optional) Making Strawberry Lemonade Concentrate
I pour the concentrate into quart sized freezer bags and write the directions on the front. On Father’s Day, we took a bag out of the freezer and let it soften a bit and then added Sprite to it. Oh my goodness, THAT was yummy!
In the end, we can get 70 containers in the freezer and 8 bags of Strawberry Lemonade in about 6 hours. We have fun working together and the other kids pop in and out and help in their own special way as well!
What tips do you have for making jam?
Other favorite recipes you might like:
- Delicious homemade bread (to put my jam on!)
- Easy Homemade Strawberry Lemonade Recipe (you can freeze the concentrate too!)
- How to make your Strawberries Last Longer
- Gluten Free: Strawberry Yogurt Lime Smoothie
- Strawberry Spinach Salad Recipe
- Basic Cheesecake Recipe with Strawberry Topping
- Strawberry Shortcake on a Stick
- Strawberry Whipped Cream Cake
- Kid Friendly Strawberry Spinach Smoothie
- 3 Ingredient Good Till the Last Bite Strawberry Pie
- Low Carb Raspberry Chia Jam
Quick Strawberry Freezer Jam Recipe
- 2 pounds strawberries
- 1 ½ cups sugar
- 5 tablespoons Ball brand “Real Fruit Instant Pectin”
- Wash, stem, and puree 2 pounds of strawberries.
- In a large bowl, briskly whisk together 1 ½ cups of sugar and 5 tablespoons of pectin.
- Add the pureed strawberries to the pectin/sugar mixture and whisk for 3 minutes, making sure to scrape sides and bottom of bowl.
- Pour or ladle into desired freezer-safe containers, leaving at least a 1/2 inch of open space at the top for expansion, then let it set for 30 minutes before freezing.
- Makes 6 half pints (or about 6 cups) of jam.
Adjust recipe with this tool: http://www.freshpreserving.com/tools/reference/pectin.aspx#