Best Easy Freezer Jam (Strawberry and Peach!)
User Reviews
5
Best Easy Freezer Jam (Strawberry and Peach!)
Description
The Best Easy Freezer Jam recipe blends fresh pureed strawberries or peeled peaches with granulated sugar, lemon juice, and salt to balance sweetness and acidity. Powdered fruit pectin is boiled in water to create a thick syrup that activates the jam-setting properties, which is then incorporated into the fruit mixture. This method yields a soft, loose jam that does not require long canning or boiling.
The jam should rest for 24 hours at room temperature before freezing to develop the proper consistency. Variations exist for adjusting sugar levels, but lower sugar amounts yield a softer set. The recipe produces about 6 cups, which equals 48 servings of approximately 2 tablespoons each.
This freezer jam is ideal for quick homemade preserves that retain fresh fruit flavors and require no cooking time beyond preparing the pectin syrup. It can be stored frozen and enjoyed spread on toast, biscuits, or desserts.
Ingredients
- 2 cups strawberry blackberries, or raspberries (about 1 heaping quart berries, fresh, pureed
- 4 cups granulated sugar
- 2 teaspoons lemon juice add zest for extra lemon flavor
- 1 teaspoon salt
- 1.75 ounce powdered fruit pectin box
- ½ cup water
Instructions
- If using strawberries, hull the berries removing all stems and leaves. If using peaches, peel off the skin and remove the pits. (Peach skin easily peel right off super ripe peaches.) *See stonefruit proportions below.
- Place the fruit in a food processor or blender and to a fine mash with small small chunks present.
- Set out a large mixing bowl. Measure exactly 2 cups of berry puree into the bowl. (Measure 3 cups for stonefruit.) Then pour in the sugar, lemon juice, and salt. Stir well to start dissolving the sugar. Allow the mixture to sit for at least 10 minutes, stirring every 2-3 minutes.
- Meanwhile, set a small sauce pot over medium-high heat. Add the water the powdered pectin. Whisk well to dissolve. Once the mixture reaches the boiling point, whisk and boil for 3 minutes to thicken the pectin syrup. It should look like thick clear glue when ready.
- Slowly pour the hot pectin syrup into the fruit, whisk continuously to incorporate.
- Once the mixture is smooth, pour into canning jars (or containers with lids) leaving about a half-inch gap at the top for expansion. This recipe makes three 16-ounce jars, six 8-ounce jars, or twelve 4-ounce jars.
- Screw the lids on the jars and leave out at room temperature for 24 hours to set. Then move the jars to the freezer until ready to use.
Notes
- This recipe yields about 6 cups, or 48 two-tablespoon servings.
- Allow the jam to rest at room temperature for 24 hours before freezing to achieve the proper set.
- For less sugar and a looser jam, reduce sugar but expect a softer consistency.
- To make peach freezer jam, peel and pit fruit and adjust proportions accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48servings
Amount Per Serving
Calories 70 kcal
% Daily Value*
| Serving | 2tb | |
| Calories | 70kcal | 4% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 51mg | 2% |
| Potassium | 9mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin C | 4mg | 4% |
| Calcium | 1mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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