To test if the jam will set, place a plate with a spoon of jam in the freezer for 5 minutes. Can I blend strawberries instead of crushing? Follow the step-by-step instructions above (or refer to the printed directions from the Pectin's package insert). Stir frequently over medium heat, and bring the mixture to a full rolling boil. Ingredients for Strawberry Jam. Let them defrost in a sieve and catch the defrosting liquid. I use the ball mason jars. Canning the jam makes jam that will not spoil if not stored in the refrigerator. If you choose to can your jam, you’ll want to first ladle it into the sterilized jars. Add the liquid pectin and the crushed strawberries to the saucepan. Mix well, make sure all the strawberries are nicely coated with sugar. Bring to a rolling boil over high heat while stirring. Wash the jars and lids and place them in the large pot fully submerged, boil and simmer. I had strawberries to blend with feijoas when the latter showed up in November. Don’t get it wet. I don’t add powdered or liquid pectin to my frozen fruit jams and I’ve not yet had a bad experience with one. It is flavorful and you can taste the freshness of the strawberries. Crush berries and place in large saucepan. Before you freeze the fruit, cut it to the size you think you’ll want it to be when you use it later, because you probably don’t want to mess around with trying to chop up plum halves or whole, huge strawberries after they’ve been frozen. Pectin is a thickening agent that helps the jam set when combined with sugar. Plan before you jam. Lemon Juice: I use fresh lemon juice and with the zest in this recipe. Marisa, I hope you can answer this question for me – I have searched but not come up with an answer, and even emailed OSU, but haven’t heard back –, In cleaning out a chest freezer (Yay to getting an upright freezer! This recipe will produce two medium jars, you can double the recipe as needed and adjust the sweetness based on your preference. Once boiling, add the lemon juice and zest (if using), and (optional) crust strawberries with a … Depending on the type of fruit, you’ll want to freeze it at the peak of flavor or when it’s just a tad underripe. Measure Fruit. This easy Strawberry jam with pectin requires a few ingredients that are easily accessible and you have strawberry jam so good that you will not buy store-bought again. There’s no perfect ratio for that. Jam made from frozen fruit will taste infinitely fresher and more delicious than a six- or seven-month-old jam even if it is made in peak season. It’s not a big deal — just some recipe notes so you can get in and out of the freezer quickly and not grab or thaw a lot more than you need. The jam maker should make sure that he or she has enough frozen strawberries to yield about six cups after defrosting and crushing. Stir over med-low heat until the sugar is dissolved. I use the liquid pectin in this recipe. Your email address will not be published. Add 2 cups of water and bring to a boil. But I don’t wash fruit before I freeze it. I gently spot clean plums. Bring the jam to a rolling boil while stirring. Add them to a saucepan, and mix the sugar in well. Bring jam to a rolling boil and cook for one full minute. Remove the leaves from the strawberries and slice them lengthwise into 4, 6, or 8 wedges, depending on the size of the fruit. 8 cups strawberries; 3 cups sugar; 1/4 cup lemon juice; How To Make Low Sugar Strawberry Jam Without Pectin Step 1. After 5 minutes in the freezer, if the jam sets and wiggles, it is done. This year I’m going to make strawberry rhubarb jam from frozen fruit, too. Allow the jam to sit for 24- 48 hours. Place the pot with the strawberry mixture over high heat and cook, stirring frequently, until the mixture reaches the gel point. return the jars to the canning pot and boil for 1o minutes. Your email address will not be published. It is obviously best to use fresh picked strawberries whenever possible. I freeze strawberries into 1 lb quantities and freeze them when they are cheap. Give it a stir and turn the heat on high. The time required to boil may change if you increase the quantities of the ingredients. butter, optional. You can store the jam in the pantry for up to a year. It is flavorful and you can taste the freshness of the strawberries. Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Add a pat or two of butter and stir into jam. . I like to crush my strawberries using a potato masher. Worked brilliantly; it’s good to know that frozen fruit can be used to make butters as well as jams. I let flavor decide that question. Before she took it offline, she offered up some of her old posts so that they can continue to live and be useful. Avoid touching the inside of the jar to avoid mold and bacteria. Flash freeze first. So the ratio described in this post is perfectly safe. Remove berries from freezer and thaw. You may want to plan for bags of various weights, too. Put the lid on the jars, do not overtighten the lids. It’s where you put the individual pieces of fruit on trays and freeze them until they’re just solid. *High Altitude - Processing times vary for high altitude locations. Mmm . Place a medium sized saucepan over a low heat and once the pan is hot add the strawberries (700g). Notify me of follow-up comments by email. You can make some damned fine jam from frozen fruit. re: labeling – use painter’s tape and write on it – peels off easily! That was such a good resource. Pectin: Pectin is a soluble fiber found in most plants. Hitting that peak of ripeness is critical for fruits like strawberries or figs, where a little bit to one side or the other makes all the difference between the jam you want and the one you don’t. Bring to a rolling boil over high heat while stirring, between 8 mins -10 minutes. I start almost all my frozen fruit jams by macerating the fruit in sugar while it thaws. Turn off the heat, remove the jars using the tongs. I will look forward reading more. The jam is ready when the color changes to a darker hue and you can do the freezer test to be sure. And you can find detailed information about freezing other types of fruit here. I pick it myself, or I know the people who do. Anyway, go clean out your freezer and make some jam. It was one of my favorite jams of the year.). Bring the mixture to a boil, stirring frequently and breaking up the berries. These are the easiest directions on the web! One was an upright storage freezer, which now lives in the basement. Turn off the heat. You can substitute the fresh lemon juice for bottled lemon juice. Required fields are marked *. A piece of scrap wooden molding works great or even a cord. Easy Strawberry jam with pectin is so easy and tastes better than store-bought jam and does not contain high fructose corn syrup. I prepped a lot of two- and three-pound bags, but found that I also loved having single-pound bags to play with. 10 minutes Cook Time . Please read my Full Affiliates Disclosure here. Follow me on Facebook and Instagram for the latest updates. We love strawberry jam, and all it requires to make is a little time and very few ingredients. Store the jam in the pantry. (Even before the Food Saver, I’d started freezing summer fruit in this way, using heavy-duty freezer bags and sucking out the excess air through a straw or with my mouth — all of which is easier than it might sound.). I suppose I might.). Thaw out frozen strawberries before crushing and follow the instructions as usual. Stir in the homemade pectin and the lemon juice or cider vinegar. Prepare the strawberries by wiping them with a piece of damp kitchen paper. Meanwhile, stir the pectin into the water in a small saucepan. You jam will set and thicken between 24-48 hours. I also take the rubber shelf liner that you can often get at a dollar store and cut it and wrap my glass jars with a rubber band around them, so they don’t hit each other and break. Turn off the heat. https://foodinjars.com/recipe/mixed-berry-jam-from-ball-canning/. Put over high heat and bring to boil, stirring constantly. ), I discovered some fruit I had frozen (figs, Italian plums, persimmon pulp), that had gotten buried in the chest freezer for two years! I use this method for all my “preserved -repackaged foods”. Once opened, store opened jars in the refrigerator. To fix a jam that won’t set after 2 days, pour the jam into a saucepan, add 1/2 cup of sugar and add 1-2 tablespoon of liquid pectin. Sugar doesn’t make something safe or unsafe for the water bath. Think of those videos you see of the grocery stores after an earthquake with all that food ruined! Your email address will not be published. On the outside of the freezer bag, jot down not just the fruit it contains, but the weight and the date you froze it, along with anything else you might want to remember, like where you picked it or who gave it to you. Return the jars to the canning pot and boil hard for 10 minutes. Between 5- 10 minutes. It all starts with 6 pounds of strawberries. I am trying to determine whether or not I can still make decent preserves with them. I’m also going to boil the bejeezus out of it, so I don’t worry about skipping the wash. (As an aside, some professional jam makers I know and respect don’t wash their organic fruit before jamming it. If all of your jars have sealed they can b… Between 8- 10minutes. If it tastes freezer burnt, you should throw it away. Allow to stand for 3 minutes before pouring into jars or other storage containers. Just so we’re clear: Organic farming DOES use pesticides, they’re pesticides that are labeled acceptable for use on crops that get the “organic” label, but they’re still bug and weed killers, and you don’t want to consume them. Required fields are marked *. You can learn about that here. I like to use a potato masher because I can control the consistency. Prep The Jars. Wipe the rims of the jars clean with a damp cloth and then screw on the lids. Isn’t it cheating to make jam from frozen fruit? Stir until the sugar is completely dissolved. That’s how I learned to stop doing it, myself. Just add a bit more to compensate. Yes! Fry for a couple of minutes (or 10 minutes for frozen strawberries) and then add the jam sugar (700g) and lemon juice (2 tsp). It really depends on what you’re doing with it. Pick over the cranberries; discard the soft and blemished fruit. 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