I purchase a lot of strawberries for Critter. Since she has so many food allergies, it’s always nice to have an easy snack on hand. I had purchased two 16 ounce containers when she decided, as a picky toddler, she was tired of strawberries. That left me contemplating ways to use the berries. Pie? Cake? Another dessert? While I was going through the pantry making out a shopping list, I noticed we were out of jam. Since Bryan loves strawberry jam, I thought, “Why not whip up a batch of Strawberry Freezer Jam?” I wanted something new and different so I researched recipes until I found a Strawberry Vanilla jam recipe. Then, I proceeded to change and add ingredients to get a version I wanted. I came up with this Easy Strawberry Freezer Jam recipe and everyone in the family has been enjoying it. Plus, since it’s simple to make, I count that as a cooking win!
How to Make Easy Strawberry Freezer Jam
This recipe is naturally gluten-free and dairy-free, but it tastes so good no one will be able to tell! It’s the perfect accompaniment to a breakfast, brunch, or any holiday meal where you will be adding biscuits to the menu. I make my recipe in my Bellini Kitchen Master so that I don’t have to stir. If you don’t have a cooker that automatically stirs for you, be sure to walk by the jam and stir frequently. If not, it can stick to the bottom and scorch.
Be sure to make sure the strawberries are thoroughly mashed before you begin. You can run them through a food processor or blender for a few seconds or mash them by hand using a potato masher. New cook tip: Wash the berries and cut off the green leaves at the top before you begin.
- 2 pounds (2 16 ounces containers) strawberries, washed, stems removed, and coarsely chopped
- 2 teaspoons lemon juice
- 1½ teaspoons almond extract
- 1¼ cups (10 ounces) sugar
- 1 to 2 teaspoons honey, depending on taste
- 3 tablespoons instant pectin
- Place strawberries, lemon juice, almond extract, sugar and honey in a large bowl. Make sure strawberries are coated with mixture. Allow the strawberry mixture to stand 30 minutes.
- Add strawberry mixture to a saucepan and bring to a boil. Reduce heat to simmer. Add pectin, 1 tablespoon at a time, and stir well after each addition. Simmer 10 minutes, stirring occasionally. Divide mixture and add to 8 ounces plastic freezer containers. Store in freezer for up to one year or in the fridge for a month.
You can store the mixture in 8 ounces glass jars IF you leave 1/2 inch of space at the top of the jar for expansion. To use the jar method, allow the mixture to cool before pouring into jars and freezing. I prefer the plastic freezer containers because I know I don’t have to worry about broken glass.
What is your favorite easy jam recipe?