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Strawberry Freezer Jam: Fast, Fun, and Easy
Original Author: Terrie James, Hempstead County | Adapted for Blog: Torrie Smith, Van Buren County
Strawberry season is upon us here in Arkansas and a great way to enjoy these wonderful berries year-round is by preserving them in jam. The process of using a water bath canner can be an intimidating experience but have no fear, Terrie James, County Extension Agent for Family and Consumer Sciences and Staff Chair in Hempstead County, has brought us a great recipe for making freezer jam.
Before we jump right into the recipe, there are a few procedures to do first. First, read the directions thoroughly. Next, gather all ingredients and other equipment. Sterilize 5-6 half pint canning jars and prepare two-piece canning lids according to manufacturer’s directions.
You also need to prepare your fruit. Sort and wash approximately one quart of fully ripe berries and drain the water.
- 2 cups crushed strawberries or blackberries (about 1quart berries)
- 4 cups sugar
- 1 package powdered pectin
- 1 cup water
- Yield about 5 or 6 half-pint jars
Place prepared berries in a large mixing bowl. Add sugar, mix well, and let stand for 20 minutes. Dissolve pectin in water and boil for 1 minute. Add pectin solution to berry-and-sugar mixture, stir for 2 minutes. Pour jam into freezer containers or canning jars, leaving ½ inch headspace at the top. Close covers on containers and let stand at room temperature for 24 hours.
This recipe was adapted from “How to Make Jellies, Jams, and Preserves at Home.” Home and Garden bulletin No. 56. Extension Service, United States Department of Agriculture. 1982 reprint. National Center for Home Food Preservation, June 2005. For additional information and resources, contact your local County Extension Agent.