Strawberries go well with lavender, rosemary, thyme, sage, basil, oregano, and more. Strain the herbs from the water, retaining the water to use in the freezer jam recipe above.Cover and let steep for several hours or overnight. I would use about 1 cup water so that you end up with plenty of liquid and 1/2 cup (or a bit more) of the fresh herb leaf. I do this the night before and I pack that water with herbs. To infuse the flavor of your herbs into your jam, simply infuse the herbs into the 3/4 cup water that you use in this recipe. Allow to cool in the refrigerator and then transfer to the freezer.Let the mixture sit for a few minutes as you prepare your freezer containers.Taste and adjust the sweetness, as desired.Stir the water mixture into the berry mixture.Let the berry mixture stand for a few minutes as you work with the pectin.Blend the strawberries with sugar (or honey) in a blender (or crush by hand well).1/2 cup herb of choice (see variation below)įor the version without herbs, this is a simple freezer jam method.1 cup sugar, honey, or equivalent amounts of stevia or monk fruit.I highly recommend it if you have a fruit surplus, freezer space, and kids who think jam is a food group. You can whip up a large batch quickly and have a few quarts stored in the freezer. Super, duper easy in fact.Īll you need is clean fruit, a sweetener, pectin, a blender, and freezer containers. It’s not a great solution for a giant bounty of fruit preserves because it does take freezer space and it’s not going to last for months in your fridge once you open it, like a regular jam. It is stored in the freezer and only lasts a few weeks in the refrigerator once you’ve placed it there.
Freezer jam gets its name because it is not canned like a traditional jam and, therefore, is not shelf stable. Springtime brings some other solutions, however, and one of those is strawberry freezer jam. By spring, I am hunting around for an extra quart. We actually make our own jams through the summer but it’s hard to stay in front of that jam consumption some seasons. My boys are growing and EATING and when we’re on the road, PB&J is standard fare - peanut butter and jelly on crackers or just on some decent sandwich bread. Lasts about 1 week in refrigerator.There are times when it seems like we go through four quarts of jam in a week. Allow to cool and come to room temperature BEFORE placing in the freezer. Fill containers to 1/2″ headspace to top of container. If not, stir in 1 tsp calcium water at a time until jam is jelled.ħ. calcium water from jar, mix well into fruit mixture. Add hot liquid pectin to fruit, mix well.Ħ. Blend 1-2 minuted until all the powder is dissolved.ĥ. Use our Pacific Freezer Jam Pectin to make this quick and easy strawberry jam. Add proper amount of Pomona’s Pectin, to make liquid pectin. Measure sweetener of choice, add to fruit, mix well.Ĥ. Measure fruit into large bowl with lemon or lime juice (if called for/using).ģ. ¾ cup boiling water (for dissolving pectin)Ĥ tsp calcium water (plus more if needed…see directions that follow)Ģ. If you wish to do the no cook method for freezer jam, you will want to follow the directions on our recipe here. Freezer jam is made with fruit and a type of pectin that can form a gel with much less sugar than the pectin used in regular jelly and jam.
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