strawberry freezer jam recipe

Is there anything more delightful than homemade strawberry freezer jam? Rich, velvety, and packed with the natural sweetness of fresh strawberries, it's ideal for spreading on warm scones, making for a scrumptious breakfast indulgence! Strawberry marmalade is a vibrant.

Its radiant red hue makes it as visually appealing as it is delicious, offering a burst of summer in every jar. This freezer jam pairs wonderfully with warm toast, scones, or even as a filling for pastries, offering a perfect balance between sweetness and citrusy sharpness.

Strawberry freezer jam Ingredients

Here are the three basic ingredients required to create this delectable strawberry jam:

• Strawberries:1kg hulled strawberries. To hull, simply use a paring knife to carefully remove the leafy stem by cutting around it in a circular motion.
• Sugar: 750kg provide the sweetness, help thicken the jam, and act as a natural preservative.
• Lemon juice: 1 lemon plays a crucial role in activating the pectin to properly set the jam, while also inhibiting bacterial growth.

This strawberry freezer jam recipe is the simplest I've come across for making jam. The result is a smooth, spreadable, and absolutely delicious treat.

How to Make Strawberry Jam

Unlike traditional jam, marmalade is typically cooked with thin slices of citrus peel, though in this version, the strawberries lend a rich, fruity base while the citrus adds a burst of brightness. So , how to make this strawberry jam : 

• Carefully wash the strawberries without pestering them, so that they retain all their aroma.
• Drain and dry gently in a tea towe
• Hull and weigh the strawberries.

• Place in with the caster sugar (750g per kilo of fruit)
• Sprinkle with lemon juice, stir and leave to macerate for 1 hour, covered.
• When this time has elapsed, bring the casserole to medium heat. Leave to cook for 10min at a rolling boil, skimming as you go.

• Reduce the heat and cook for a further 10-15min, depending on the water content of the fruit, stirring often to purée the strawberries.
• Check for doneness by dropping a drop of marmalade onto a cold plate at an angle: it should set immediately. Remove from heat.

• Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring to a boil and lower freezer jam jars 2 inches apart into the boiling water using a holder.
• Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.

• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Store in a cool, dark area.
• Immediately fill the scalded and dried jars, ladle by ladle, up to about 2cm from the rim. Cover each jar with a square of slightly dampened cellophane, stretching it downwards and securing it with a rubber band. Label and store away from air and light.
• Serve and enjoy!

Recipe Notes

Clean canning or storage jars are recommended for storing this jam. You’ll need two (16-ounce) jars.Because this jam isn’t canned, it must be stored in the refrigerator or freezer. It will last several weeks in the fridge, but can be frozen for up to three months.

Obviously you can use the jam anywhere you like jam on toast, in peanut butter and jelly sandwiches or on fresh biscuits. No-pectin jam is also ideal for baking swirl it into pancake or muffin batter or bake it into fruit pies to savor the flavor for even longer.