There is nothing better on this earth than wild strawberry freezer jam. Our Pennsylvania farm included about 10 acres of wild strawberry fields and every year my mother made jams and jellies. I spent years picking and cleaning wild strawberries, gooseberries, chokecherries, raspberries and blackberries. Regular jams and jellies are cooked and then sealed in canning jars to preserve them for years.
Freezer jam is not cooked. Freezer jam will last up to a year in your freezer. It's easier to make and the berries retain their just-picked sweetness and flavor. I have a sure-fire method for ensuring my jam "sets" properly.
I live in Maine where there are very few wild strawberries, but the berries at Maxwell's Farm come very close to perfect.
You'll need a dozen 4-oz jelly jars. I use the Ball 4-Ounce Quilted Crystal Jelly Jars with lids and bands plus:
- Exactly 2 cups of cleaned strawberries either diced or lightly pulsed in a food processor
- 4 cups of white sugar
- 1 box of Sure-Jell fruit pectin
- 3/4 C liquid: 2 tablespoons of fresh lemon juice and water to equal 3/4 cup
- 1 Tablespoon Kind Arthur Flour Pie Thickener - my magic ingredient
Before I start I run all my jelly jars and lids through the dishwasher to clean and sterilze them, and then set them on the counter to dry.
Let's make freezer jam!
- In my food processor, I pulse the sugar and pie thickener to make the sugar a little more fine, and to mix in the pie thickener.
- Transfer that to a bowl, then pulse the 2 cups of strawberries 4-6 times so they are diced, with bigger chunks
- Mix together the sugar/pie thickener with the strawberries in a big bowl until you don't see any white sugar and let it sit for 10 minutes.
- While that sits, in a small saucepan bring to a boil the water/lemon juice mix and add the Sure-Jell pectin. Let it boil, stirring constantly, for at least a minute. I usually boil mine for a couple of minutes. Note: be careful if you use a microwave, as it will frequently boil over - or explode. Don't ask me how I know.
- Pour the liquid mix into the sugar/berries mix and give it a good stir – then let that sit for 5 minutes. If you used the pie thickener, you will notice that your jam is already thickening up.
- Spoon into jelly jars, leaving a little room at the top so they are not filled to the brim. Pop on the lid, tighten the band, and let sit on your counter undisturbed for 24 hours.
- Pop them all into your coldest freezer – and enjoy!
Just like Mouse and Elephant, I make a batch or two every spring – and share it with my friends over the summer and fall. In the middle of winter it is wonderful to have freezer jam and popovers!
Sample Recipe at AllRecipes.com and TasteofHome.com Freezer Jam Recipes
