Sweet Summer Treat: Easy Strawberry Jam Recipe With Frozen Berries

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Turning juicy strawberries into a jar of sunshine is easier than you think! This recipe uses readily available frozen strawberries, making it a perfect way to capture summer’s sweetness year-round. Spread it on toast, serve it with scones, or use it to elevate your next dessert creation.

Ingredients:

Homemade Strawberry Jam
Homemade Strawberry Jam

4 cups frozen strawberries (thawed and drained)

  • 4 cups granulated sugar
  • 1 package (3 ounces) powdered fruit pectin
  • 1/2 lemon, juiced (about 2 tablespoons)

  • Instructions:

    1. Prep the Strawberries: In a large pot, combine the thawed and drained strawberries with the granulated sugar. Using a potato masher, gently mash the berries to release their juices.

    2. Bring to a Boil: Over medium heat, bring the strawberry mixture to a rolling boil. Be sure to stir constantly to prevent scorching.

    3. Activate the Pectin: In a small bowl, whisk together the powdered fruit pectin with a little bit of sugar from the pot (about 1 tablespoon). Once the strawberry mixture reaches a full rolling boil, slowly whisk in the pectin mixture.

    4. Let it Set: Continue to boil the mixture for one minute, stirring constantly. Remove the pot from the heat and stir in the lemon juice.

    5. Fill and Seal: Quickly skim off any foam that may have formed on the surface. Ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars clean with a damp cloth, then secure lids and rings tightly.

    6. Process the Jars: For a shelf-stable jam, process the filled jars in a boiling water bath for 10 minutes (adjust processing time for higher altitudes). Refer to canning safety guidelines for specific instructions on water bath canning.

    7. Cool and Store: Once processed, allow the jars to cool completely at room temperature. Check for proper seals by pressing down on the lids. Store unopened jars in a cool, dark place for up to one year. Once opened, refrigerate the jam and enjoy within 3 weeks.

    Nutrition Facts (per 1 tablespoon serving):

    Calories: 50

  • Fat: 0g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 0mg
  • Carbohydrates: 13g
  • Fiber: 1g
  • Sugar: 12g
  • Protein: 0g

  • Conclusion

    This homemade strawberry jam is a delicious way to preserve summer flavors and enjoy them all year long. It’s surprisingly simple to make and requires minimal ingredients. Plus, the vibrant color and fresh taste are sure to impress!

    After the Recipe: Frequently Asked Questions (FAQs)

    1. Can I use fresh strawberries instead of frozen?

    Absolutely! Simply substitute 4 cups of fresh, ripe strawberries for the frozen ones. Follow the same instructions, adjusting the mashing step as needed for fresh berries.

    2. My jam isn’t thickening. What did I do wrong?

    There are a few reasons why your jam might not be thickening properly. First, ensure you reached a full rolling boil before adding the pectin. Insufficient boiling time or inadequate stirring can also hinder thickening. Finally, double-check the expiration date on your powdered pectin; old pectin may not function correctly.

    3. How long will this jam last if I don’t process the jars in a water bath?

    For best quality and safety, it’s recommended to process the jars in a boiling water bath to create a shelf-stable product. However, if you plan to consume the jam within a few weeks, you can refrigerate it after opening without processing the jars.

    4. Can I use a different type of sweetener?

    While granulated sugar works best for this recipe due to its setting properties, you can experiment with other sweeteners like honey or maple syrup. However, be aware that these substitutions may affect the final consistency and texture of the jam.

    5. What are some creative ways to use this jam?