Back in February I posted my mom's recipe for strawberry freezer jam. Growing up in Pennsylvania I spent 14 years picking the wild strawberries that grew all around us over 40+ acres.
I learned at a young age to "sweep step." Carefully moving through fields, gently sweeping the tops of plants with your foot before committing to a step – so you didn't trample any berries. That was combined with picking berries clean -- removing the little caps and stems as you picked, so when you returned home they just needed a rinse before making jam.
It was exciting to stroll through fields and suddenly discover a huge bed of berries stretching out 30 feet ahead of you.
Today, I get my favorite berries from Maxwell's Farm not far from my home in Southern Maine. The first berries of the year are the sweetest and biggest – and this year's batch just went into the freezer June 15, 2024. About a quart of strawberries makes a dozen+ little jars that will take you through the coldest winter months.
Steps 1-4 Prep
I like to make my own Caster sugar by pulsing the 4 cups of sugar in my food processor for about 30 seconds. I add a healthy spoonful of King Arthur Flour's Pie Thickener because some years the berries are juicier and your jam may not set as firmly. Pie thickener is a simple, secret ingredient that ensures a perfect jam every time. Wash your berries, and remove the caps and any hulls you see - leaving red ripe berries.
Steps 5-8 Pulse those Strawberries
I find about 12-14 pulses in the food processor chops up my berries but not so fine. You want chunks of strawberries - and you need only 2 cups - exactly. That part is important. If you have extra berries, mix with a bit of sugar and save it to serve over ice cream!
Steps 9-12 Add berries to sugar
Add your 2 cups of berries to your 4 cups of sugar with the pie thickener in it, and stir to fully combine. Set aside.
On the stove top, get a small pan and add to it: 1 box of Sure Jell Premium Fruit Pectin plus a couple of tablespoons of lemon juice and 3/4 Cup of water.
Step 13-16 Make the Pectin and add to the berries – and then let them sit untouched for 5 minutes.
Stirring constantly, you'll want to bring the pectin mixture to a boil and boil it for at least a full minute. I boil mine for 2 minutes. I do this on the stovetop but you can use a microwave -- if you watch it like a hawk. If you walk away? It will explode... Don't ask me how I know this...
Once the pectin has boiled, remove from the heat and pour it into the strawberries/sugar mixture. Use a wooden spoon and fully combine the pectin into the berries. You'll see them get glossy. Set the bowl aside – and do not touch it for at least 5 minutes - while the jam thickens. Do not stir.
Gather your jelly jars. I like 4oz jelly jars because they are easy to give away to friends and family and easy to store in the freezer. I wash and sterilize my jars in the dishwasher, then dry them.
After 5 minutes, if you move a spoon in your berries you should see they have thickened up. Gently spoon the jam into jars, pop the lid on top, then tighten the ring. This year's berries made 14 jars. Once they are filled, leave them out on your counter untouched overnight as they finish setting. The next morning store them in your freezer -- and leave them there.
I take them out one by one and keep the open jar in the fridge -- but you can also keep them in the freezer.
