The Best Strawberry Freezer Jam
This recipe has only been tested and made using Pomona's Pectin other brands of pectin will not work the same in this recipe. I've never made the jam with all honey although you can but half sugar half honey is delicious. And speaking of sweetener you can cut the sugar down even more if you like the minimum being 3/4 cup sugar or 1/2 cup honey. Following the recipe below you'll have leftover pectin and calcium powder simply fold down the tops of the packet or place in a small bag and store it in the Pomona's box to use later. It won't spoil. One box of Pomona's Pectin will make three batches of the recipe below so about 8-9 pints of jam depending on amount of sweetener used. This recipe can be doubled. I use my food processor to puree the strawberries and it makes adding mixing in the pectin and calcium water simple too
This recipe has only been tested and made using Pomona's Pectin other brands of pectin will not work the same in this recipe. I've never made the jam with all honey although you can but half sugar half honey is delicious. And speaking of sweetener you can cut the sugar down even more if you like the minimum being 3/4 cup sugar or 1/2 cup honey. Following the recipe below you'll have leftover pectin and calcium powder simply fold down the tops of the packet or place in a small bag and store it in the Pomona's box to use later. It won't spoil. One box of Pomona's Pectin will make three batches of the recipe below so about 8-9 pints of jam depending on amount of sweetener used. This recipe can be doubled. I use my food processor to puree the strawberries and it makes adding mixing in the pectin and calcium water simple too
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 pints of jam (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Take out the small white packet of calcium powder and measure 1/2 teaspoon into a jar or container with a lid. Pour in 1/2 cup water. Shake well; set aside.
- Add the sugar and lemon juice to the strawberries and stir well.
- In a blender, combine the boiling water and 1 tablespoon of pectin (in the large white packet). Process until smooth.
- Add the warm pectin mixture to the strawberries and mix to combine. The mixture will start to jell and thicken.
- Shake the calcium water to recombine and measure out 4 teaspoons; add to the jam. Stir well. (Extra calcium water can be stored in the refrigerator for months.)
- Portion the jam into containers, leaving 1/2-inch headspace. Seal with a lid. Store in the freezer (for up to a year) or in the refrigerator (for several weeks).
My Simple Strawberry Freezer Jam Adventure
As a busy working mom, time is my most precious commodity. Finding quick and easy ways to preserve the bounty of summer fruits, like juicy strawberries, is a constant challenge. That's why I've fallen in love with freezer jam—specifically, this incredible strawberry freezer jam recipe using Pomona's Pectin. It’s a game-changer! Forget hours spent canning and worrying about perfect seals; this method simplifies everything.
The beauty of this recipe lies in its simplicity. Forget complicated sugar ratios or lengthy cooking times. This recipe requires minimal fuss and lets the natural sweetness of the strawberries shine through. The Pomona's Pectin is a key ingredient here; it allows for perfect setting even with reduced sugar, catering to those health-conscious like myself, or anyone who just wants a less-sweet jam.
One of the things I love about this recipe is its versatility. While the original recipe suggests a blend of sugar and honey, I've experimented with using all honey, and the results have been delightfully delicious. The honey imparts a unique floral note that complements the strawberries perfectly. If you're watching your sugar intake, you can easily reduce the amount of sugar even further. The recipe gives you a good baseline, but feel free to adjust to your personal preference.
The process itself is remarkably straightforward. After pureeing the strawberries (I highly recommend using a food processor for this step; it speeds things up significantly!), you simply whisk in the pectin mixture, stir in the calcium water, and your jam is virtually ready. The best part? Minimal cooking is required, making this recipe perfect for a hot summer day when you want to avoid heating up the kitchen.
The ease of this recipe is just one of the reasons why I love it. It also creates a jam that tastes fantastic, far surpassing any store-bought jam. The texture is perfect – not too runny, not too firm – and it holds its shape beautifully, whether you use it on toast, scones, or even as a topping for your morning yogurt. The flavor is incredibly fresh and vibrant, a perfect reflection of the ripe strawberries used.
Beyond its ease and deliciousness, this recipe also has a practical side. The leftover pectin and calcium water can be stored and used for future batches. This means that you can make several batches of jam using just one box of pectin, making it a cost-effective and efficient way to preserve your summer strawberries. A single box can easily make several pints, enough to last you well into the autumn months.
Making this jam has become a cherished activity for me. It's a relaxing way to spend a weekend afternoon, transforming fresh, seasonal ingredients into a delectable treat that I can enjoy throughout the year. The simple act of creating something delicious from scratch provides me with a sense of accomplishment and satisfaction. It reminds me of simpler times and allows me to connect with the natural world and the rhythm of the seasons.
So, if you're looking for a simple, delicious, and versatile way to preserve the taste of summer, give this strawberry freezer jam recipe a try. You won't be disappointed. It's a recipe that I will cherish and make again and again. I encourage you to experiment, adjust the sweetness to your liking, and enjoy the process as much as you enjoy the final product. The best part? You get to savor that beautiful strawberry taste year-round. Happy jamming!
