Store the jam in the pantry. Place the strawberries in a bowl and crush using a potato masher. You can use a blender but be careful if you do not want the smooth consistency for your jam. What goes into your jars is what you get out of them, so use the best fruit you can find. I’m from California. Follow the step-by-step instructions above (or refer to the printed directions from the Pectin's package insert). Worked brilliantly; it’s good to know that frozen fruit can be used to make butters as well as jams. Strawberry Honey Jam . 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. The answer, with just 4 natural ingredients. Stir in the homemade pectin and the lemon juice or cider vinegar. At once stir in sugar, bring to boil again; boil hard 1 minute, stirring constantly. Stir all of the ingredients together. Only acid content can do that. Screw bands tightly. These are the easiest directions on the web! I love reading from you. 1 package SureJell Premium Fruit Pectin. Maybe it’s being overcautious, but why not? I start almost all my frozen fruit jams by macerating the fruit in sugar while it thaws. Strawberries: I like to use fresh strawberries for my jam but you can substitute for frozen strawberries. Combine the sugar, lemon juice, and zest in a saucepan on low heat. I don’t add powdered or liquid pectin to my frozen fruit jams and I’ve not yet had a bad experience with one. 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. Add ½ cup of water and 4 tsp of powdered pectin. Medium-sized jars: This recipe will yield two medium-sized jars. Then double check the seals. (Wiping the strawberries rather than washing them ensures the fruit doesnât absorb lots of water â too much water and the jam wonât set easily.) The tape will stick in the freezer and can be removed when washing the bag. So. Place a medium sized saucepan over a low heat and once the pan is hot add the strawberries (700g). ), I discovered some fruit I had frozen (figs, Italian plums, persimmon pulp), that had gotten buried in the chest freezer for two years! 5 cups crushed strawberries (frozen berries work wonderfully) 7 cups granulated sugar. A piece of scrap wooden molding works great or even a cord. Start with the best. Turn off the heat, remove the jars using the tongs. Start by dicing the fresh strawberries (or use your food processor to finely chop them. Prepare the strawberries by wiping them with a piece of damp kitchen paper. Before she took it offline, she offered up some of her old posts so that they can continue to live and be useful. As the fruit thaws, the sugar nestles it and absorbs the liquid, so you end up with a mixture that is thick, bright, pectin rich (provided you’ve chosen a blend of fruits that provides enough pectin to make a successful jam, which is actually kind of hard not to do) and ready to cook. Easy Strawberry jam with pectin is so easy and tastes better than store-bought jam and does not contain high fructose corn syrup. Copyright © 2021 BUNMI ROBERTS. See how it slides off the spoon in a sheet, rather than individual droplets? With fruits like plums, blackberries, or raspberries, however, I like a mix of perfectly ripe and just under, for both the extra pectin and the extra pucker that the less ripe fruits provide. Itâs so much easier than canning tiny batches every few days. Mix well, make sure all the strawberries are nicely coated with sugar. Ingredients For Homemade Strawberry Jam. At this stage, add the pectin. Take out the jars using the tong. Marisa, thanks so much for posting this blog entry from Hitchhiking to Heaven.! If the jam has not set after 48 hours, you need to reboil the jam with pectin and sugar to aid the setting process. 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! Mix well and let it sit for 30 minutes to macerate. 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. Remove berries from freezer and thaw. You can substitute this with cornstarch. So how do you make jam using no white sugar and no pectin? 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. Mmm . Bring to a rolling boil over high heat while stirring. The jam should be runny. Think of those videos you see of the grocery stores after an earthquake with all that food ruined! Pectin: Pectin is a soluble fiber found in most plants. Crushing releases some of the fruit's natural pectin. Label it now or regret it later. 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, remove the jars using the tongs. It’s a huge relief to be able to flash freeze, package, and tuck away the harvest to make jam later. My husband grew up in a family where everything was homemade, from this easy homemade strawberry jam to freshly baked bread. If I am following a jam recipe that calls for 5 cups of fresh sour cherries, and I am using frozen, do I need to measure out more since they will become smaller as they thaw? It is obviously best to use fresh picked strawberries whenever possible. (For those of you who are ahead of me in the labeling game, would you please tell me your favorite way to label freezer bags? Add a pat or two of butter and stir into jam. Use the amount recommended on the package for the amount of berries you've cooked. Not to my knowledge. I use the liquid pectin in this recipe. This year Iâm going to make strawberry rhubarb jam from frozen fruit, too. Lemon Juice: I use fresh lemon juice and with the zest in this recipe. Let them defrost in a sieve and catch the defrosting liquid. How To Make Strawberry Jam With Pectin. Directions. To store by canning, follow the canning process. Screw on the canning lids. Wonderful instructions! Pick over the cranberries; discard the soft and blemished fruit. You can store the jam in the pantry for up to a year. ALL RIGHTS RESERVED. This piece was originally published on Hitchhiking to Heaven on March 25, 2012 and was written by Shae Irving. (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.). Step 1: Sanitize the jam jars and lids. When I started to create jams with my frozen summer’s haul, I was of two minds: Mostly, I loved having the luxury of combining so many fruits. Yes. To store your jam, take out the jars from the pot using the tongs. 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. Can I blend strawberries instead of crushing? Your email address will not be published. homemade jam, strawberry jam, strawberry jam from scratch, strawberry jam with pectin, Wash the jars and lids and place in a large pot fully submerges, boil and simmer. If you find this post helpful, rate it, and leave a comment below. Stay a while, browse around.. Read More…. You may want to plan for bags of various weights, too. ... *You can use fresh or frozen strawberries and get excellent results with either. Once opened, store opened jars in the refrigerator. Use frozen strawberries, sweetener, and lemon juice to create this easy, delicious jam that's pectin-free. The jam will be runny, don’t worry your jam will set and thicken. Notify me of follow-up comments by email. You jam will set and thicken between 24-48 hours. The other was a Food Saver, which allows me to freeze fruit in vacuum sealed packages at the height of just-picked excellence, without the danger of ruin from stale air and freezer burn. 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