If you find your freezer jam has a grainy or sandy texture, it means that the sugar didn’t have a chance to fully dissolve. Sometimes even if your jam sets, the texture can be a bit off. The most common problems people encounter are jam with a grainy texture or jam that doesn’t set. While this jam is incredibly easy to make, it doesn’t mean that things can’t go wrong. Then it’s into the freezer for a year’s worth (in our case – we make several batches) of homemade, delicious jam. The hardest part is just waiting for it to set. To make freezer jam, you just mash down the fruit and mix it with sugar, then stir in some liquid pectin and lemon juice and you’re good to go. It’s like biting into a perfectly ripe summer strawberry every time you taste this jam. It gives it a wonderfully bright flavor and color. That’s what makes freezer jam taste so incredible. In fact, most freezer jam recipes don’t require any cooking at all! It doesn’t involve water baths or complicated canning techniques like some recipes do. What Is Freezer Jam?įreezer jam is by far and away the easiest type of jam to make. It’s also why her jam is famous among our friends and family, who beg for a container every summer. The perfect, sun-ripened berries- and the love. That’s what separates this homemade jam from store bought jam. I think it’s a loose adaptation from the recipe on the Certo box, but what really makes it so delicious is how she makes it. We have a big strawberry patch in our backyard, and every year when the strawberries start to ripen all I can think is: JAM SEASON!! This summer I made a few batches with my mom, which inspired me to share the recipe for her Certo strawberry freezer jam. This jam won’t thicken quite like a jam that contains added pectin, but it’s got a lovely consistency that is oh-so-spreadable.My mom has been making freezer jam for as long as I can remember. If you have a few green-tipped strawberries on hand be sure to add them in, since they contain more pectin than ripe strawberries. All fruits contain pectin so that will help it gel quite well. If you prefer the simplicity of using fewer ingredients, you can skip Pomona’s and thicken your jam just by cooking it a bit longer – I’ve included instructions for doing just that below. The pectin comes from citrus peels – my preferred source. Fortunately, Pomona’s Pectin uses calcium rather than sugar to activate it’s gelling properties, so you can sweeten to taste and still end up with a delightful jelly-like texture. The thing is, most pectin-thickened jams get their gelling power using gobs and gobs of sugar – not awesome for those of us who like a more naturally-sweetened preserve. If you like thick jam it’s the way to go. We’ll get to the recipe soon, but first we must ask the all important question. Unlike this chia based strawberry jam which is best consumed within a week or so, this jam can last for a year in the freezer. If you’ve never discovered a forgotten batch of late summer jam on a cold winter day, you’re missing out! I usually find one tucked away in my freezer around late November, brimming with liquid sunshine and memories of lazy berry-picking on a summer day.įarmers markets will be overflowing with sweet berry goodness before you know it, so I thought I’d share my favorite recipe for strawberry freezer jam.
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