Tuesday, July 12, 2011

Homemade Strawberry Jam

Our family loves strawberry jam.  We go through tons of it - between Joel and his English muffins and the rest of us and our sunflower butter sandwiches.  Joel doesn't like us to eat a lot of high fructose corn syrup, so I end up spending a lot of money of jam that is simply fruit and sugar.  It's about $4 for a small jar.... for just fruit and sugar!

My friend Karla over at The Culinary Enthusiast, recently posted a recipe for strawberry freezer jam that I knew I had to try.  Her and I have canned jam before and the process was just too much for me.  Last week, I had a bunch of beautiful strawberries and gave strawberry jam another try - and it was so worth it!

Here is what I did:

4 lbs of clean strawberries

I used a huller clean up the berries

4 pounds of hulled and halved strawberries

Instead of mashing 4 lbs by hand, Karla recommended using the food processor.
I pulsed the berries until I got the texture I wanted.

Here are the pulsed berries

4 cups of sugar & 12 Tbsp of no-cook pectin

I combined the sugar/pectin mixture for 3 minutes & then filled-up my freezer jars. 
The jars sat out on the counter for about 30 minutes before I put them in the freezer.
4 lbs of berries made approximately 15 cup of jam.
I used freezer containers that I purchased from Bed, Bath & Beyond.

This recipe is really, really easy!!!  I couldn't believe how simple it was and how quickly I was able to make 15 cups of jam.  I think in total, it took me less than 1 hour from the time I rinsed the berries to the point I was able to put everything in the freezer.  You'll have to try it.

To see Karla's recipe and much prettier pictures, head over here.


Our Little Fam said...

Yum!!! I love strawberry jam! :)

Whitney said...

Wow, that looks really easy and yummy! My Mama used to make homemade strawberry preserves every summer. I love how it makes the kitchen smell! And we always served the preserves straight out of the freezer on hot biscuits! My mouth is watering just thinking about it!
Thanks for sharing!