If you find this post helpful, rate it, and leave a comment below. Lemon Juice: I use fresh lemon juice and with the zest in this recipe. At this stage, add the pectin. Don’t get it wet. To store your jam, take out the jars from the pot using the tongs. Can I use Liquid lemon juice instead of fresh lemons? 1/2 tsp. I have found that labeling my freezer bags with a strip of tape on which to write works well- as long as the bag is clean and dry. Your email address will not be published. Pectin: Pectin is a soluble fiber found in most plants. Label it now or regret it later. How to Make Strawberry Jam In a heavy bottom saucepan, mix strawberries, sugar, and lemon juice. 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. Add the hulled strawberries to the inner pot of the Instant Pot. Fry for a couple of minutes (or 10 minutes for frozen strawberries) and then add the jam sugar (700g) and lemon juice (2 tsp). You can learn about that here. It’s all organic or foraged from unsprayed places. Then I thaw, measure, and make the jam all at once. Turn off the heat, remove the jars using the tongs. I use the ball mason jars. So the ratio described in this post is perfectly safe. Screw bands tightly. 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. Mmm . If you choose to can your jam, you’ll want to first ladle it into the sterilized jars. Wash the strawberries and hull them. You jam will set and thicken between 24-48 hours. The jam will be runny, don’t worry your jam will set and thicken. Avoid blending the strawberries too smooth to avoid a puree texture to your jam. You’ll be glad you did. Last year, two things came into my life that changed the way I preserve fruit. Place mixture in a medium bowl; stir in sugar, and let stand 15 minutes. It turns out great each time. Notify me of follow-up comments by email. Do note that some fruits have special needs when it comes to freezing. If all of your jars have sealed they can b… A piece of scrap wooden molding works great or even a cord. 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. In 30 minutes, the mixture will be saucy and with plenty of liquid to turn on the Instant Pot without adding any water. The answer, with just 4 natural ingredients. As an Amazon Associate, I earn from qualifying purchases. Once I tried homemade jam using this recipe, it was so good and full of flavor. I’m from California. Sign up for the Food in Jars newsletter & get my Beginner's Canning Guide! I just wanted to mention that if you use glass canning jars, please think about putting them on a shelf with a bar across the front of the shelf so that in case of an earthquake or tornado or such, all your food in glass doesn’t end up on the floor. Slice the strawberries and place them in inner pot of your Instant Pot along with sugar and lemon juice. See how it slides off the spoon in a sheet, rather than individual droplets? Place a medium sized saucepan over a low heat and once the pan is hot add the strawberries (700g). Is the ratio of fruit to sugar described in the article safe for water bath canning or would this be considered freezer jam? Thanks so much for your help! The jam is ready when the color changes to a darker hue and you can do the freezer test to be sure. Then double check the seals. Pulse strawberries in a food processor 8 to 12 times or until slightly chunky, stopping to scrape down sides. Meanwhile, stir the pectin into the water in a small saucepan. You already know about this, right? Get the air out. Required fields are marked *. But I don’t wash fruit before I freeze it. You may blend strawberries using a blender. Pour the jam into the jars, leave about half-inch of room. Allow to stand for 3 minutes before pouring into jars or other storage containers. 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. Opening the freezer to securely preserved strawberries, blackberries, raspberries, plums, and figs was like diving into a chest of colorful, edible art supplies. You can use a blender but be careful if you do not want the smooth consistency for your jam. 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! These are the easiest directions on the web! The jam should be runny. Strawberries: I like to use fresh strawberries for my jam but you can substitute for frozen strawberries.Allow strawberries to thaw before using. As Darina Allen says in her gorgeous book, Forgotten Skills of Cooking: If you don’t want to spend your whole summer in the kitchen, the most practical approach is to freeze fruit in perfect condition in small, measured quantities, so that you can make jam as you need it throughout the year. Both the jam jars and lids should be washed thoroughly in hot, soapy water. That was such a good resource. Hi there and welcome to my blog. Turn off the heat. Isn’t it cheating to make jam from frozen fruit? I will look forward reading more. Combine the sugar, lemon juice, and zest in a saucepan on low heat. If the jam has not set after 48 hours, you need to reboil the jam with pectin and sugar to aid the setting process. Start by dicing the fresh strawberries (or use your food processor to finely chop them. It’s where you put the individual pieces of fruit on trays and freeze them until they’re just solid. Put over high heat and bring to boil, stirring constantly. The time required to boil may change if you increase the quantities of the ingredients. Add the pectin and the crushed strawberries to the saucepan. This is how you avoid things like whole bricks made of blackberries. Place the strawberries in a bowl and crush using a potato masher. You can substitute this with cornstarch. I suppose I might.). re: labeling – use painter’s tape and write on it – peels off easily! Combine the sugar, lemon juice, and zest in a saucepan on low heat. Turn the heat off. I use the liquid pectin in this recipe. Then you put the flash frozen fruit into freezer bags. Slice, dice, and weigh. Screw on the canning lids. We love strawberry jam, and all it requires to make is a little time and very few ingredients. Stir the boiling water into the strawberries. Check and remove any strawberry stems. The lemon juice helps prevent bacteria and helps the jam set better. Suck it out with a straw, give your freezer bags mouth to mouth, or get a Food Saver — just extract as much air as you can before you seal the bags. Crush berries and place in large saucepan. Because the fruit was frozen with care, at the very point where I would want it for jam making — some of it perfectly ripe and some of it just under — the difference in flavor was negligible to nonexistent. Add 2 cups of water and bring to a boil. I remove any bad bits from strawberries. I know exactly what I put in it and what I am giving my family to eat. You should defrost and taste the fruit. 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. It all starts with 6 pounds of strawberries. I love reading from you. Remove berries from freezer and thaw. Pectin is a soluble fiber that acts as a thickening agent for the jam to set. Your email address will not be published. Strawberry Honey Jam . You may want to plan for bags of various weights, too. Because it’s spring and rhubarb is already upon us! It’s all good jam. 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. Stay a while, browse around.. Read More…. Strawberries: I like to use fresh strawberries for my jam but you can substitute for frozen strawberries. That’s a perfect indicator of a jam that has gelled properly.Ladle the jam into warm, clean jars, leaving 1/4” headspace.Wipe the rims, secure the lids, and process in a boiling water bath canner for 15 minutes.Place the processed jars on a kitchen towel and let cool. Wipe the rims of the jars clean with a damp cloth and then screw on the lids. I detailed how to make the one from Ball a couple years back. 1 package SureJell Premium Fruit Pectin. Required fields are marked *. Lemon Juice: I use fresh lemon juice and with the zest in this recipe.The lemon juice helps prevent bacteria and helps the jam … Give it a stir and turn the heat on high. Pour the hot jam in the jars, leaving about half-inch of room. Sugar doesn’t make something safe or unsafe for the water bath. Ingredients For Homemade Strawberry Jam. Mix well, make sure all the strawberries are nicely coated with sugar. Store the jam in the pantry. Think of those videos you see of the grocery stores after an earthquake with all that food ruined! Step 3 … Place the strawberries in a bowl and crush using a potato masher. Wash and slice the strawberries, removing the hulls and green tops. Stir until the sugar is completely dissolved. I like to crush my strawberries using a potato masher. It’s so much easier than canning tiny batches every few days. 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? You can adjust the amount to suit your taste. ALL RIGHTS RESERVED. That’s how I learned to stop doing it, myself. For example, I freeze figs in sugar syrup to retain color and texture. I like to use a potato masher because I can control the consistency. I keep adding to my newsletter to receive alerts of new posts in your email,! Washed thoroughly in hot, soapy water agent that helps the jam into the jars! 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