Infinitely easier than water bath canning, freezer jam sets up beautifully with MCP pectin. The best way to take advantage of classic summer strawberries is to make strawberry jam to enjoy in any season. Why You’ll Love This Strawberry Freezer Jam Recipe Peanut butter and jelly sandwiches made with Homemade Bread and Strawberry Jam will blow their minds!īe sure to sign up for my email… to get new recipes and ideas in your inbox! Strawberry Jam is pretty amazing on just about everything! Use it as a topping for Vanilla Ice Cream, on Sheet Pan Pancakes, or on Homemade Cheese Danishes. Keep in the freezer for over a year and easy enough to prepare for those with no canning skills! This is a fun way to experiment!įreezer jam will last in your freezer for months but once you defrost it, it will last for a couple of weeks in your refrigerator.Strawberry Freezer Jam – sweet red summer strawberries can be enjoyed year-round when preserved by this delectable no-cook freezer jam recipe. Strawberries go well with lavender, rosemary, thyme, sage, basil, oregano, and more.
Strain the herbs from the water, retaining the water to use in the freezer jam recipe above.
Cover and let steep for several hours or overnight. I would use about 1 cup water so that you end up with plenty of liquid and 1/2 cup (or a bit more) of the fresh herb leaf. I do this the night before and I pack that water with herbs. To infuse the flavor of your herbs into your jam, simply infuse the herbs into the 3/4 cup water that you use in this recipe.
It’s not a great solution for a giant bounty of fruit preserves because it does take freezer space and it’s not going to last for months in your fridge once you open it, like a regular jam. It is stored in the freezer and only lasts a few weeks in the refrigerator once you’ve placed it there. Freezer jam gets its name because it is not canned like a traditional jam and, therefore, is not shelf stable. Springtime brings some other solutions, however, and one of those is strawberry freezer jam. By spring, I am hunting around for an extra quart. We actually make our own jams through the summer but it’s hard to stay in front of that jam consumption some seasons. My boys are growing and EATING and when we’re on the road, PB&J is standard fare - peanut butter and jelly on crackers or just on some decent sandwich bread. There are times when it seems like we go through four quarts of jam in a week.