Best 13 Strawberry Freezer Jam Recipes
Indulge in the delightful world of strawberry freezer jam, a culinary symphony of flavors that will tantalize your taste buds. This collection of recipes offers a diverse range of options, ensuring that every palate finds its perfect match. From the classic strawberry freezer jam, bursting with the essence of sun-ripened berries, to variations like the low-sugar version that caters to health-conscious individuals, this article has it all. Discover the magic of strawberry-banana freezer jam, a harmonious blend of fruity flavors, or explore the unique twist of strawberry-rhubarb freezer jam, where tartness and sweetness dance in perfect harmony. Each recipe is meticulously crafted to preserve the vibrant flavors of strawberries, resulting in a luscious spread that will elevate your breakfast toast, add a burst of flavor to your peanut butter and jelly sandwiches, or serve as a delectable topping for ice cream and pancakes. With step-by-step instructions and helpful tips, this article empowers you to create homemade strawberry freezer jam that rivals store-bought brands. Embark on a culinary adventure and transform your kitchen into a haven of fruity goodness with these exceptional strawberry freezer jam recipes.
Here are our top 13 tried and tested recipes!
STRAWBERRY FREEZER JAM
When you luck into fresh strawberries, there's no better way to use them up than in jam, and this jam is as easy as can be. With just a few minutes of effort, you'll be reaping the rewards for months to come. Somehow freezing seems to capture that just-picked flavor better than almost any other form of preservation, so don't think for a minute that this easy recipe is too good to be true.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 20m
Yield 160
Number Of Ingredients 4
Steps:
- Mash strawberries with potato masher or in food processor until slightly chunky (not pureed) to make 2 cups crushed strawberries. Mix strawberries and sugar in large bowl. Let stand at room temperature 10 minutes, stirring occasionally.
- Mix water and pectin in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over strawberry mixture; stir constantly 3 minutes.
- Immediately spoon mixture into freezer containers, leaving 1/2-inch headspace. Wipe rims of containers; seal. Let stand at room temperature about 24 hours or until set.
- Store in freezer up to 12 months or in refrigerator for up to 3 weeks. Thaw frozen jam in the refrigerator and stir before serving.
Nutrition Facts : Calories 45, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 0 mg
30 MINUTES TO HOMEMADE CERTO STRAWBERRY-RHUBARB FREEZER JAM
The recipe calls for 1 3/4 cup FRUIT, with 1 1/4 of that being crushed strawberries and the remaining 1/2 cup rhubarb. I hope you used the full amount, or your jam probably didn't turn out!! A very tasty jam with little time and less effort to prepare.
Provided by Melanie Campbell
Categories Spreads
Time 1h
Number Of Ingredients 5
Steps:
- 1. RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
- 2. MEASURE crushed strawberries and finely chopped rhubarb into large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.
- 3. MIX pectin and lemon juice in small bowl. Add to fruit mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals will remain.)
- 4. FILL all containers to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
FREEZER STRAWBERRY JAM
Here is a basic strawberry jam recipe; no-cook. Once you try this and see how easy it is, you'll never buy commercial strawberry jam again!
Provided by Lennie
Categories Strawberry
Time P1DT3m
Yield 5 cups
Number Of Ingredients 4
Steps:
- You will need clean plastic containers and lids; rinse them thoroughly with boiling water and make sure they are completely dry.
- Rinse strawberries gently with clean water, pat dry, then stem and crush them thoroughly, one layer at a time.
- Measure exactly 2 cups crushed berries into a large bowl; stir in sugar.
- Let stand for 10 minutes, stirring occasionally.
- Mix water and pectin in small saucepan; bring to boil on high heat, stirring constantly.
- Continue boiling and stirring 1 minute.
- Remove from heat and add to fruit mixture; stir constantly for three minutes or until sugar is dissolved and no longer grainy; a few sugar crystals may remain and that's okay.
- Fill prepared containers immediately to within 1/2 inch of tops.
- Wipe off top edges and immediately cover with lids.
- Let stand at room temperature 24 hours.
- Your jam is now ready to use, and can be stored in the fridge for up to three weeks or frozen for up to one year.
- Thaw frozen jam in the fridge before using.
SUGAR FREE FREEZER STRAWBERRY JAM
I have been searching everywhere for a good sugar free strawberry jam recipe...I finally found one...this turned out perfect...You cannot tell the difference. Where it says sugar, I mean Splenda.
Provided by CIndytc
Categories Strawberry
Time 45m
Yield 5 containers, 30 serving(s)
Number Of Ingredients 3
Steps:
- Clean and slice up strawberries. Crush. In a big bowl mix splenda and pectin together. Add crushed strawberries. Stir well for 3 minutes. Put into freezer containers leaving 1/2 inch from the top. Let sit 30 minutes. Put on top. Refrigerate or freeze. Enjoy.
STRAWBERRY FREEZER JAM
Strawberry season is in early June here in Indiana. A dear friend gave this recipe to me when we lived in Germany. It is good on ice cream, too! -Mary Jean Ellis, Indianapolis, Indiana
Provided by Taste of Home
Time 40m
Yield 4-1/2 pints.
Number Of Ingredients 6
Steps:
- Rinse five 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly. Wash and mash berries, measuring out enough mashed berries to make 4 cups; place in a large bowl. Stir in sugar, corn syrup and lemon juice. Let stand 10 minutes., In a Dutch oven, combine strawberry mixture and water. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat; skim off foam., Pour into containers, leaving 1/2 in. headspace. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate up to 3 weeks or freeze up to 12 months.
Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 20g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein.
SUGAR FREE STRAWBERRY FREEZER JAM
This is incredibly easy to make with the benefits of being sugar free too. We have quite a few family members including ourselves that have to watch their sugar intakes so this sugar free freezer jam is a great option. Now, I happen to use only Stevia in our house but Splenda or any other brand can be used as well. This...
Provided by Kimberly Biegacki
Categories Jams & Jellies
Time 15m
Number Of Ingredients 5
Steps:
- 1. Have at least 2 pints of fresh strawberries. Take them out of packaging and lay them flat. Pick out the bad strawberries and then let them breath till you are ready to use them.
- 2. Wash off strawberries in cool water and then place on a paper towel covered tray. Hull the strawberries and then slice them into a bowl. Now mash them with a potato masher for a few minutes until desired consistency. (I have read that some people choose to chop them in a food processor, but we like ours a little more chunky).
- 3. Add your pectin and sugar to a bowl and stir together.
- 4. Now, measure out your 4 cups of strawberries. I prefer to use a measuring cup that can measure 4 cups as to be more precise. Place them in into the bowl with the pectin and sugar. Stir for 3 minutes.
- 5. Ladle jam into clean freezer jars and let stand 30 minutes. (If any jam gets on the sides of the jars, clean them off before placing into the freezer.) Now, you can place them into freezer or enjoy a jar of strawberry freezer jam now. When filling jars, leave about 1/2 inch headspace to allow for food expansion during freezing.
- 6. -----Info from instant pectin bottle: Do not exceed 6 jars per batch - set may not occur in larger batch sizes.----- Here is your finished jam. Freeze up to a year or refrigerate now for up to 3 weeks.
- 7. Pic of the Instant Pectin. (Sure Jell has an Instant Pectin too)
STRAWBERRY FREEZER JAM
Freezer jam is the very best because the berries are not cooked. It tastes like fresh fruit. Strawberry jam in my husbands favorite.
Provided by Mimi in Maine
Categories Strawberry
Time 25m
Yield 4 cups
Number Of Ingredients 4
Steps:
- Wash and rinse containers (make sure they are sterile).
- Prepare the berries crushing one cup at a time using a potato masher.
- Measure exact amount of berries and juice and place in a large bowl.
- Measure the exact amount of sugar (no sugar substitutes) and stir into the prepared fruit; mix well and let stand for 10 minutes stirring occasionally.
- While waiting, in a small bowl, stir the Certo fruit pectin into the lemon juice.
- After the 10 minutes has gone by with the berries, stir the pectin mixture into the prepared fruit.
- Stir constantly until sugar is completely dissolved and no longer grainy--about 4 minutes (a few sugar crystals may remain--it's O.K.).
- Pour into prepared containers, leaving a 1/2" space at the top for expansion during the freezing; cover.
- Let stand at room temperature for 24 hours till set.
- You may store in the refrigerator for about 3 weeks or store in the freezer for up to one year; thaw in the refrigerator.
Nutrition Facts : Calories 902.2, Fat 0.6, Sodium 44.7, Carbohydrate 233.5, Fiber 5.4, Sugar 208.3, Protein 1.3
BANANA STRAWBERRY FREEZER JAM
Yummy! You can use fresh or frozen strawberries and ripe bananas!! Perfect for gift giving or with your favorite breakfast pastry!! Note: Cooking time is actually the time for the jam to sit.
Provided by Mom2Rose
Categories Breakfast
Time 36m
Yield 5 jars
Number Of Ingredients 4
Steps:
- Combine mashed bananas and strawberries in medium bowl; set aside.
- Combine sugar and freezer jam pectin in small bowl, stirring to blend evenly.
- Gradually stir pectin mixture into prepared fruit, stirring for 3 minutes.
- Ladle jam into freezer jars, leaving 1/2 inch headspace.
- Let jam stand to thicken, not to exceed 30 minutes.
- Serve immediately; refrigerate up to 3 weeks OR freeze up to one year.
- Yield: 5 - 8 oz. jars.
NO SUGAR STRAWBERRY FREEZER JAM
When you accidentally come home with 17 pounds of strawberries from a morning at the pick your own berry patch, you have to do something. And you have to do it fast! I started to can the strawberry jam, but quickly saw that if I continued on the canning path to use up all the strawberries that I'd be up all night. While I did can many jars of strawberry jam, I needed a "quicker" alternative to help us get through all the strawberries. This No Sugar Freezer Jam was the answer!
Provided by ElizabethKnicely
Categories Strawberry
Time 20m
Yield 4 8 ounce containers, 4 serving(s)
Number Of Ingredients 3
Steps:
- Mash the strawberries in a large bowl.
- In a small saucepan, bring the apple juice and pectin to a boil and boil for 1 minute.
- Pour straight into the mashed strawberries and stir hard for 1 minute.
- Ladle into the freezer containers and place in the refrigerator overnight to let it cool slowly and set.
- Then store in the freezer.
- Good in the freezer for up to 1 year, in the fridge for 3 weeks.
STRAWBERRY-VANILLA FREEZER JAM
Serve this summery spread over ice cream, toast, and muffins.
Provided by foodinjars (Marisa McClellan)
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P2DT2h
Yield 36
Number Of Ingredients 5
Steps:
- Wash, hull, and coarsely chop strawberries in a large glass, ceramic, or stainless steel bowl. Mash with a potato masher to a fine texture, 1 or 2 minutes. Add sugar, lemon juice, and vanilla bean paste. Stir well and let stand until berries have released some of their juice, about 30 minutes. Add pectin, 1 tablespoon at a time, stirring until well combined after each addition. Let stand 5 minutes to activate pectin.
- Spoon jam into clean, wide-mouth, half-pint jars, leaving 1/2-inch headspace. Wipe rims clean with a damp paper towel. Loosely apply clean lids and set jars in freezer. Freeze completely, about 5 hours.
- Tighten lids. Store in freezer up to 1 year or in fridge up to 1 month.
Nutrition Facts : Calories 28.2 calories, Carbohydrate 7.1 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.2 mg, Sugar 6.5 g
STRAWBERRY-RHUBARB FREEZER JAM
Make and share this Strawberry-Rhubarb Freezer Jam recipe from Food.com.
Provided by t7245vc
Categories Low Protein
Time P1DT30m
Yield 5 cups, 80 serving(s)
Number Of Ingredients 5
Steps:
- RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
- STEM and crush strawberries thoroughly, one layer at a time. Measure exactly 1 cup strawberries into large bowl. Cut rhubarb into 2-inch pieces. Finely chop or grind fruit. Measure exactly 1 cup rhubarb. Add to strawberries; mix well. Stir in sugar. Let stand 10 min., stirring occasionally.
- MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 minute Add to fruit mixture; stir 3 minute or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.).
- FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Nutrition Facts : Calories 41.6, Sodium 1.4, Carbohydrate 10.8, Fiber 0.1, Sugar 10.1
MULBERRY/STRAWBERRY FREEZER JAM
Adapted from original recipe # 133147. First did with kids from Vera Court Community Center near Troy Gardens. All of the mulberrys were gathered using the old method of a big sheet on the ground under the tree with a very long pole and hooks on the end. Hook the highest branch you can reach and shake the hell out of the tree. THE KIDS WERE AMAZED. Mid to late June is the perfect time to gather the Mulberrys. Troy Gardens probably has 25 to 30 fruitfull trees. Now to just remember when they are ripe and then get there to gather them.
Provided by MadCity Dale
Categories Jellies
Time 40m
Yield 6 half pint jars
Number Of Ingredients 4
Steps:
- Cook any combination of berrys and sugar together for 10-15 minutes with a little water.
- Add Strawberry Jell-O gelatin.
- Label containers or bags with ITEM & DATE.
- Pour into containers or freezer bags and freeze.
- OR USE JELLY JARS AND PROCESS FOR CANNING.
STRAWBERRY FREEZER JAM
This strawberry freezer jelly is quick, easy and delicious on toast, ice cream or even in milkshakes! Keep jars of this in the freezer and take them out when you are ready to use them. Once thawed, they will last approximately 1 month in the refrigerator. If it lasts that long!
Provided by JORDAN76
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 25m
Yield 80
Number Of Ingredients 4
Steps:
- Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.
- Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.
Nutrition Facts : Calories 40.6 calories, Carbohydrate 10.4 g, Fiber 0.1 g, Sodium 0.1 mg, Sugar 10.3 g
Tips:
- Choose ripe, fresh strawberries for the best flavor and texture.
- Wash and hull the strawberries before measuring them.
- Use a large pot for making the jam so that there is plenty of room for the mixture to bubble and thicken.
- Stir the jam constantly while it is cooking to prevent it from sticking to the bottom of the pot.
- Test the jam for doneness by dropping a small amount onto a cold plate. If the jam wrinkles when you push it with your finger, it is ready.
- Pour the jam into clean, sterilized jars and seal them tightly.
- Store the jam in a cool, dark place for up to a year.
Conclusion:
Strawberry freezer jam is a delicious and easy-to-make treat that is perfect for enjoying all year long. With just a few simple ingredients and a little bit of time, you can have a batch of homemade jam that is sure to impress your family and friends. So next time you have a surplus of strawberries, be sure to give this recipe a try. You won't be disappointed!
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