She posted a photo of her freezer jam on Facebook, and then told me how easy it was to make so I had to give it a try. I've never made freezer jam before, although I did learn to can strawberry jam awhile back.
There are distinct benefits to each method. Freezer jam is faster to make and doesn't require as many tools. Canned jam will keep in the pantry anywhere from 1 to 2 years, but freezer jam will keep in the freezer for about 6 months. That is not a problem for us since I don't think it will last the whole 6 months!
Once you move it to the refrigerator, it will last about 4 weeks... let's just say one 8 ounce jar lasted about a week in our house, so that length of time is not an issue for us.
I made two different versions... one that was just strawberry and another that was a strawberry-blueberry combination (inspired by my sis-in-law to make this one!). I did add vanilla extract to the original recipe because... well, I haven't found many sweet recipes that couldn't use a bit of vanilla added to them to take it up a notch.
I did find that in spite of the directions saying to let the fruit sit in the sugar for 10 minutes... that, leaving it to sit just a bit longer (even up to 30 minutes) made it easier to get the sugar to dissolve fully. At 10 minutes, it still seemed a bit too grainy so I just let it go longer until I was able to stir it and see that it was pretty well dissolved
The liquid pectin worked beautifully and did not require any work on the stovetop - which makes the already simple process even easier.
Go ahead, grab some fresh berries or peaches and make some freezer jam so that you can savor the taste of summer as we head into the winter months.
Strawberry Blueberry Jam
- 1 cup crushed strawberries (approximately 1 pint)
- 1 cup crushed blueberries (approximately 1 pint)
- 2 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
- 1 cup granulated sugar
- 1 pouch liquid pectin (I used Certo by Sure-Jell)
- Wash and rinse jars and lids, or plastic containers. I used 8 ounce jars.
- Crush 1 cup of berries at a time, measuring to ensure that the amount of crushed berries is accurate.
- Precisely measure the sugar and combine with the fruit in a large bowl. Allow to stand between 10-30 minutes; stirring occasionally.
- Combine the pectin and lemon juice in a small bowl. Add to the sugar and fruit mixture and mix until the sugar has fully dissolved.
- Pour into prepared containers, making sure to leave a 1/2 inch space at the top for expansion during freezing.
- Allow to stand at room temperature for 24 hours, then place in freezer or refrigerator if using within 4 weeks.
Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.