Strawberry Freezer Jam

Strawberry picking just opened on Friday at our local farm.  My children were especially jazzed about strawberries this year.  I did not buy a single pack of strawberries from Florida or California this year.  I had heard that those two states still use a pesticide that is banned in NY state.  My youngest daughter would come home from class talking about how so and so got to eat strawberries and how come his Mom bought him the strawberries.  I replied that I am sure she did not know otherwise she would not have bought them.  Doesn't that suck!  I am sure there is lots of stuff I don't know that I am inadvertently giving to my kids. There are just so many ways to screw up as a parent- how can you avoid it?

The day we picked these I froze some, made some jam and left some for chowing on.  Talk about fresh!

If you use lite pectin you dont have to add as much sugar and of course you can add Splenda if you want to go that route- I don't.  I also like to do freezer jams when it comes to strawberries.  Although this Margarita Strawberry Preserves is an exception to the rule.

Lite Strawberry Freezer Jam

2 cups water
1 – 1.75 oz. box of No or Low Sugar pectin
Sugar or non-sugar sweetener (to your taste preference)


Clean strawberries. Crush strawberries. Measure out 2 cups strawberries, 1 cup water and add up to 1 to 3 cups of sugar or a non-sugar sweetener (to your taste), if desired. Mix thoroughly and let stand 10 minutes. In a saucepan gradually stir in 1 package of No or Low Sugar pectin into 1 cup water in a small saucepan. Boil 1 minute, at a full rolling boil, over medium-high heat, stirring constantly.  Pour the hot pectin mixture into the strawberries. Stir for 3 minutes. Ladle jam into jelly jars or some type of freezeable container, leaving ½ inch of headspace. Screw or place lids on tightly. Let jam stand in refrigerator until set, about 24 hours. Store in freezer.

If you use regular pectin you need to do something like this. 

Strawberry Freezer Jam

2 cups crushed strawberries
1 – 1.75 oz. box of No or Low Sugar pectin
2 tablespoons lemon juice, freshly squeezed
4 cups sugar

Clean strawberries. Crush strawberries. Measure out 2 cups strawberries and add sugar and lemon juice.  Mix thoroughly and let stand 10 minutes. In a saucepan gradually stir in 1 package of  dry pectin into 3/4 cup water in a small saucepan. Boil 1 minute, at a full rolling boil, over medium-high heat, stirring constantly.  Pour the hot pectin mixture into the strawberries. Stir for 3 minutes. Ladle jam into jelly jars or some type of freezeable container, leaving ½ inch of headspace. Screw or place lids on tightly. Let jam stand in refrigerator until set, about 24 hours. Store in freezer.

If you go no pectin than you will have to use a ton more sugar and have to cook it for long periods of time. 

Anyway you decide, you will be rewarded with some summer goodness in the middle of winter.