Eventually, when Daniel and I get our dream homestead, I’ll have fruit planted year round, and an abundance that I have no idea what to do with. Until that moment though, I’ll accept any donations that help me learn the skills I need to ensure none of that fruit go to waste. And what better way of doing that than to make some Freezer Jam with some strawberries that were given to me. They’ve been in the freezer for a few weeks now, just because jam was one of those things that was intimidating to me.
I’ve assisted in the jam making before, growing up we had 8 small plum trees, and my mom would make plum jelly, so I knew the general concept of it, which is why I was so intimidated. But after doing some minimal research and reading some recipes, I’m learning a new way of doing it which sounds simpler (or the whole process is just easier than I realized, one of the two)
What is Pectin
Pectin is a natural fiber found in fruit that helps jams thicken. Strawberries don’t have much of it, which is why traditional strawberry jam recipes often add boxed pectin. But freezer jam doesn’t rely on cooking or gelling—it stays soft, fresh, and spoonable—so pectin isn’t required. If you still feel like something should be added, add a grated granny smith apple into the mixture. When it dissolves, it will do the same thing that the boxed pectin will.
Ingredients:
- 2 cups Strawberries (frozen)
- 4 cups Sugar
- 1 Grated Green Apple
Directions:
Add Strawberries and Sugar to a large pot. Grate the green apple and add in. Turn on medium and bring to a boil, reducing the heat to a simmer and allowing it to simmer for 20-30 minutes. Once the color goes from a bright red to a deeper darker red its getting close to being done. You just don’t want it to get brown.
To test for doneness, take a cold metal spoon and dip it, immediately holding it horizontally. If it falls off the spoon like water, it needs 5 more minutes. If it slowly falls off the spoon, almost in ribbons, then its done. Take it off the heat and let it sit for 5 minutes before placing into jars.
Once the 5 minutes have passed, place your strawberry jam into jars and leave the lids off until they are cool to the touch, As the jam cools, it will thicken a bit more and get more jam like.
Family Review
Vito really enjoyed it. Even asked to eat it off a spoon.
Daniel and Elizabeth both said it tasted like Strawberry jam and was pretty good 🙂