STRAWBERRY FREEZER JAM
Provided by Alton Brown
Time 1h50m
Yield 5 (8-ounce) containers
Number Of Ingredients 4
Steps:
- Place all the ingredients into the bowl of a food processor and pulse until pureed, about 10 to 12 pulses. Make sure there are still small chunks and not completely smooth.
- Spoon the strawberry mixture into 5 (8-ounce) lidded, plastic containers. Set aside at room temperature for 30 minutes. Store in the freezer for up to a year, or in the refrigerator for up to a week.
STRAWBERRY-VANILLA FREEZER JAM
Serve this summery spread over ice cream, toast, and muffins.
Provided by foodinjars (Marisa McClellan)
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P2DT2h
Yield 36
Number Of Ingredients 5
Steps:
- Wash, hull, and coarsely chop strawberries in a large glass, ceramic, or stainless steel bowl. Mash with a potato masher to a fine texture, 1 or 2 minutes. Add sugar, lemon juice, and vanilla bean paste. Stir well and let stand until berries have released some of their juice, about 30 minutes. Add pectin, 1 tablespoon at a time, stirring until well combined after each addition. Let stand 5 minutes to activate pectin.
- Spoon jam into clean, wide-mouth, half-pint jars, leaving 1/2-inch headspace. Wipe rims clean with a damp paper towel. Loosely apply clean lids and set jars in freezer. Freeze completely, about 5 hours.
- Tighten lids. Store in freezer up to 1 year or in fridge up to 1 month.
Nutrition Facts : Calories 28.2 calories, Carbohydrate 7.1 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.2 mg, Sugar 6.5 g
NO SUGAR STRAWBERRY FREEZER JAM
When you accidentally come home with 17 pounds of strawberries from a morning at the pick your own berry patch, you have to do something. And you have to do it fast! I started to can the strawberry jam, but quickly saw that if I continued on the canning path to use up all the strawberries that I'd be up all night. While I did can many jars of strawberry jam, I needed a "quicker" alternative to help us get through all the strawberries. This No Sugar Freezer Jam was the answer!
Provided by ElizabethKnicely
Categories Strawberry
Time 20m
Yield 4 8 ounce containers, 4 serving(s)
Number Of Ingredients 3
Steps:
- Mash the strawberries in a large bowl.
- In a small saucepan, bring the apple juice and pectin to a boil and boil for 1 minute.
- Pour straight into the mashed strawberries and stir hard for 1 minute.
- Ladle into the freezer containers and place in the refrigerator overnight to let it cool slowly and set.
- Then store in the freezer.
- Good in the freezer for up to 1 year, in the fridge for 3 weeks.
STRAWBERRY FREEZER JAM
Strawberry season is in early June here in Indiana. A dear friend gave this recipe to me when we lived in Germany. It is good on ice cream, too! -Mary Jean Ellis, Indianapolis, Indiana
Provided by Taste of Home
Time 40m
Yield 4-1/2 pints.
Number Of Ingredients 6
Steps:
- Rinse five 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly. Wash and mash berries, measuring out enough mashed berries to make 4 cups; place in a large bowl. Stir in sugar, corn syrup and lemon juice. Let stand 10 minutes., In a Dutch oven, combine strawberry mixture and water. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat; skim off foam., Pour into containers, leaving 1/2 in. headspace. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate up to 3 weeks or freeze up to 12 months.
Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 20g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein.
EASY STRAWBERRY FREEZER JAM
Steps:
- Add the strawberries to a deep pot along with the sugar and lemon juice.
- Stir to combine and turn the heat to high, stirring every now and then until the mixture starts to bubble and become hot.
- Use a potato masher to mash the strawberries until they begin to fall apart. The more you mash, the smaller the strawberry pieces will be.
- When the mixture begins to boil, continue to stir every 30 seconds or so.
- Use an instant-read thermometer - here's a link to mine (affiliate link) - to measure the temperature of the jam as it boils. Be sure the thermometer is measuring at the middle of the jam and not touching the bottom of the pot.
- Continue boiling as the temperature climbs and don't let it stop boiling until it reaches 220 degrees Fahrenheit (for low altitudes) or 218 degrees Fahrenheit (for high altitudes). This should take about 8 minutes or so.
- Once the correct temperature is reached, remove the pot from the heat and carefully spoon the jam into a standard mason jar. The jam might seem a little bit liquid at this stage - don't worry! It will thicken as it cools.
- Add the lids to the jars and allow to cool at room temperature until completely cool.
- Store in the fridge (or freezer for long term storage) and enjoy on toast, scones, or however you like!
Nutrition Facts : ServingSize 2 tablespoons, Calories 116 kcal, Carbohydrate 30 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 28 g
STRAWBERRY FREEZER JAM
This strawberry freezer jelly is quick, easy and delicious on toast, ice cream or even in milkshakes! Keep jars of this in the freezer and take them out when you are ready to use them. Once thawed, they will last approximately 1 month in the refrigerator. If it lasts that long!
Provided by JORDAN76
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 25m
Yield 80
Number Of Ingredients 4
Steps:
- Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.
- Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.
Nutrition Facts : Calories 40.6 calories, Carbohydrate 10.4 g, Fiber 0.1 g, Sodium 0.1 mg, Sugar 10.3 g
STRAWBERRY SUNDAE FREEZER JAM
Make and share this Strawberry Sundae Freezer Jam recipe from Food.com.
Provided by Mom2Rose
Categories Breakfast
Time 35m
Yield 5 jars
Number Of Ingredients 7
Steps:
- In a large bowl, combine sugar, cocoa powder and pectin, stirring until well blended.
- Add strawberries, bananas, cherries and almonds, if using.
- Stir for 3 minutes.
- Ladle jam into 5 (8-ounce) glass or plastic freezer jars, leaving 1/2-inch headspace; Apply lids.
- Let jam stand at room temperature until thickened, about 30 minutes.
- Refrigerate for up to 3 weeks or freeze for up to 1 year.
Nutrition Facts : Calories 294.1, Fat 0.9, SaturatedFat 0.4, Sodium 2.6, Carbohydrate 75.4, Fiber 3.8, Sugar 67.5, Protein 1.7
BANANA STRAWBERRY FREEZER JAM
Yummy! You can use fresh or frozen strawberries and ripe bananas!! Perfect for gift giving or with your favorite breakfast pastry!! Note: Cooking time is actually the time for the jam to sit.
Provided by Mom2Rose
Categories Breakfast
Time 36m
Yield 5 jars
Number Of Ingredients 4
Steps:
- Combine mashed bananas and strawberries in medium bowl; set aside.
- Combine sugar and freezer jam pectin in small bowl, stirring to blend evenly.
- Gradually stir pectin mixture into prepared fruit, stirring for 3 minutes.
- Ladle jam into freezer jars, leaving 1/2 inch headspace.
- Let jam stand to thicken, not to exceed 30 minutes.
- Serve immediately; refrigerate up to 3 weeks OR freeze up to one year.
- Yield: 5 - 8 oz. jars.
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- Rinse and dry the containers you'd like to put the jam in (enough for 5 cups). I always use glass mason jars but plastic containers work great also. This recipe fills 5-6 half pint jars.
- In a food processor add strawberries and pulse just a few times, until strawberries are well diced, but not totally mashed.
- Measure exactly 2 cups of strawberries into a large bowl. (It's really important to measure the berries and sugar exactly, or the jam will not set properly.)
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