Easy Strawberry Freezer Jam Perfect For Beginners The Busy Baker Use the proper water bath canning process to create a shelf stable version of this recipe, if desired. the recipe, as it is, is a refrigerator or freezer jam. this recipe makes about 2 cups of jam. store this jam in the fridge (for up to 2 weeks) and in the freezer for up to 6 months. course: breakfast, condiment. 4) add strawberries, lemon juice, and vanilla: add the strawberries, lemon juice, and vanilla extract to the sugar and pectin mixture. 5) mix for 3 minutes: set a timer for 3 minutes and mix the strawberry mixture vigorously, stirring constantly. you can mix by hand with a whisk or use a hand mixer or a stand mixer.
No Fail Super Easy Strawberry Freezer Jam Free Printable Labels For Add the sugar, one cup at a time, stirring really well after each addition. let stand for 10 min., stirring occasionally. meanwhile, add water and pectin package to a small saucepan. bring to a boil over high heat, stirring constantly. once boiling, stir for 1 min. remove from heat and add it to the strawberry mixture. Because freezer jam isn't cooked on the stovetop, it explodes with fresh, vibrant flavor and beautiful color. a perfect recipe for beginners! if you've never made jam before, this strawberry freezer jam is a wonderful place to start. it's super easy and doesn't require any canning knowledge. we've created a video to demonstrate the simple process. Remove from heat. . add the pectin mixture to the strawberry and sugar mixture and stir for about 3 minutes – or until all of the sugar is completely dissolved. a few sugar crystals are ok, but you don't want it to be grainy. . spoon the jam into 5 clean (8 ounce) freezer safe jars or containers with tight fitting lids ensuring you leave. Tips for making no cook freezer jam. mash the fruit to their desired consistency before adding the sugar. let the fruit and sugar sit for 30 minutes before adding the instant or no cook pectin. stir the fruit and pectin mixture continuously for three minutes after adding the pectin. set the jam at room temperature for 12 hours before freezing.