This piece was originally published on Hitchhiking to Heaven on March 25, 2012 and was written by Shae Irving. ( I use a spoon or table knife to cut around the top to remove the green part). You should defrost and taste the fruit. In 30 minutes, the mixture will be saucy and with plenty of liquid to turn on the Instant Pot without adding any water. Between 8- 10minutes. I’m also going to boil the bejeezus out of it, so I don’t worry about skipping the wash. (As an aside, some professional jam makers I know and respect don’t wash their organic fruit before jamming it. Then I thaw, measure, and make the jam all at once. To hull the fruit, use a knife to cut a cone â¦ Pectin is a soluble fiber that acts as a thickening agent for the jam to set. Wonderful instructions! I pick it myself, or I know the people who do. Required fields are marked *. Itâs so much easier than canning tiny batches every few days. I had strawberries to blend with feijoas when the latter showed up in November. What goes into your jars is what you get out of them, so use the best fruit you can find. You can adjust the amount to suit your taste. Flash freeze first. It is flavorful and you can taste the freshness of the strawberries. Strawberry Honey Jam . So how do you make jam using no white sugar and no pectin? It’s all organic or foraged from unsprayed places. Both the jam jars and lids should be washed thoroughly in hot, soapy water. Turn off the heat, remove the jars using the tongs. Canning the jam makes jam that will not spoil if not stored in the refrigerator. 1 package SureJell Premium Fruit Pectin. Yes you can make frozen strawberries into jam. Stir in the homemade pectin and the lemon juice or cider vinegar. So the ratio described in this post is perfectly safe. Check and remove any strawberry stems. Start by dicing the fresh strawberries (or use your food processor to finely chop them. Sign up for the Food in Jars newsletter & get my Beginner's Canning Guide! Your email address will not be published. I write on them with a sharpie, but that makes reuse challenging. If you find this post helpful, rate it, and leave a comment below. Avoid blending the strawberries too smooth to avoid a puree texture to your jam. Because the fruit was frozen with care, at the very point where I would want it for jam making — some of it perfectly ripe and some of it just under — the difference in flavor was negligible to nonexistent. I just wanted to mention that if you use glass canning jars, please think about putting them on a shelf with a bar across the front of the shelf so that in case of an earthquake or tornado or such, all your food in glass doesn’t end up on the floor. 4 cups strawberries, mashed. Can I blend strawberries instead of crushing? 1/2 tsp. The jam should be runny. The strawberries should start to soften and take on a liquid form. The jam maker should make sure that he or she has enough frozen strawberries to yield about six cups after defrosting and crushing. It is flavorful and you can taste the freshness of the strawberries. Anyway, go clean out your freezer and make some jam. I detailed how to make the one from Ball a couple years back. . The tape will stick in the freezer and can be removed when washing the bag. Label it now or regret it later. I like to crush my strawberries using a potato masher. If it does not, give it a little more time. This recipe will produce two medium jars, you can double the recipe as needed and adjust the sweetness based on your preference. Stir the boiling water into the strawberries. I use the liquid pectin in this recipe. Wipe the rims of the jars clean with a damp cloth and then screw on the lids. Prep Time . (Even before the Food Saver, I’d started freezing summer fruit in this way, using heavy-duty freezer bags and sucking out the excess air through a straw or with my mouth — all of which is easier than it might sound.). Ingredients. If you want different textures for different jams, freeze multiple bags, each containing the size you’ll want. I use fresh strawberries and fresh lemons for this recipe but you can use frozen strawberries and lemon juice if that is what you have available. Using corn starch may not give the same consistency that pectin will but it will still taste great and better than store-bought. Strawberries: I like to use fresh strawberries for my jam but you can substitute for frozen strawberries. Screw bands tightly. Yes. Take out the jars using the tong. This is how you avoid things like whole bricks made of blackberries. Allow the jam to sit for 24- 48 hours. I don’t add powdered or liquid pectin to my frozen fruit jams and I’ve not yet had a bad experience with one. Sugar: Sugar sweetens the jam and thickens it up. Notify me of follow-up comments by email. Required fields are marked *. Easy Strawberry jam with pectin is so easy and tastes better than store-bought jam and does not contain high fructose corn syrup. I’m from California. To store your jam, take out the jars from the pot using the tongs. I keep adding to my stash of frozen berries until the end of the season. Here, I thought I’d share a few tips and the method I like to use for jamming frozen fruit. But I also felt guilty. You can use a blender but be careful if you do not want the smooth consistency for your jam. I made a luscious plum, strawberry, and ground cherry jam that I never would have thought of if I’d used up all those strawberries in June. Wash your jars, lids, and rings in hot soapy water and set aside until ready to use. Measure Fruit. I gently spot clean plums. Before she took it offline, she offered up some of her old posts so that they can continue to live and be useful. The frozen plums — at least three different varieties – found their way into almost everything, lending a tart complexity and pectin boost to jams from October until just last week, when they finally ran out. Increase â¦ These are the easiest directions on the web! . But I don’t wash fruit before I freeze it. Then you put the flash frozen fruit into freezer bags. Your email address will not be published. Mix well, make sure all the strawberries are nicely coated with sugar. You’ll be glad you did. Cover with 2-piece lids. For example, I freeze figs in sugar syrup to retain color and texture. Pick over the cranberries; discard the soft and blemished fruit. It’s all good jam. I let flavor decide that question. You can substitute this with cornstarch. Suck it out with a straw, give your freezer bags mouth to mouth, or get a Food Saver — just extract as much air as you can before you seal the bags. Combine the sugar, lemon juice, and zest in a saucepan on low heat. Hi there and welcome to my blog. Place the strawberries in a bowl and crush using a potato masher. Canning 101: How to Make Jam With Frozen Fruit + Apricot Meyer Lemon Jam, Canning 101: How to Swap Citric Acid for Lemon Juice and Vice Versa, Instant Shrub Sparkler with Ball® Canning →, https://foodinjars.com/recipe/mixed-berry-jam-from-ball-canning/. Remove berries from freezer and thaw. Mmm . Your email address will not be published. ... *You can use fresh or frozen strawberries and get excellent results with either. Marisa, I hope you can answer this question for me – I have searched but not come up with an answer, and even emailed OSU, but haven’t heard back –, In cleaning out a chest freezer (Yay to getting an upright freezer! As the fruit thaws, the sugar nestles it and absorbs the liquid, so you end up with a mixture that is thick, bright, pectin rich (provided you’ve chosen a blend of fruits that provides enough pectin to make a successful jam, which is actually kind of hard not to do) and ready to cook. It is obviously best to use fresh picked strawberries whenever possible. Do you have any recipe for mixed berry jam? Combine the sugar, lemon juice, and zest in a saucepan on low heat. Use the amount recommended on the package for the amount of berries you've cooked. Step 2. Stir frequently over medium heat, and bring the mixture to a full rolling boil. To test if the jam will set, place a plate with a spoon of jam in the freezer for 5 minutes. Marisa, thanks so much for posting this blog entry from Hitchhiking to Heaven.! Start with the best. Easy strawberry jam with pectin is so quick and tastes better than store-bought jam and does not contain high fructose corn syrup. The jam will be runny, don’t worry your jam will set and thicken. Your jam will still come out delicious and fresh. Do note that some fruits have special needs when it comes to freezing. Copyright © 2021 BUNMI ROBERTS. Macerate or marinate the strawberries, with sugar and freshly squeezed lemon juice. Wash the strawberries and hull them. I use this method for all my “preserved -repackaged foods”. Put the lid on the jars, do not overtighten the lids. It’s a huge relief to be able to flash freeze, package, and tuck away the harvest to make jam later. Return the jars to the canning pot and boil hard for 10 minutes. If the jam has not set after 48 hours, you need to reboil the jam with pectin and sugar to aid the setting process. Avoid touching the inside of the jar to avoid mold and bacteria. I made a luscious plum, strawberry, and ground cherry jam that I never would have thought of if Iâd used up all those strawberries in June. And you can find detailed information about freezing other types of fruit here. It’s not a big deal — just some recipe notes so you can get in and out of the freezer quickly and not grab or thaw a lot more than you need. Pulse strawberries in a food processor 8 to 12 times or until slightly chunky, stopping to scrape down sides. Place the pot with the strawberry mixture over high heat and cook, stirring frequently, until the mixture reaches the gel point. Put over high heat and bring to boil, stirring constantly. Wipe jar rims and threads. You may blend strawberries using a blender. Step 1: Sanitize the jam jars and lids. It turns out great each time. 10 minutes Cook Time . Bring jam to a rolling boil and cook for one full minute. Allow to stand for 3 minutes before pouring into jars or other storage containers. (Wiping the strawberries rather than washing them ensures the fruit doesnât absorb lots of water â too much water and the jam wonât set easily.) Creator and the face behind this blog. Place the strawberries in a bowl and crush using a potato masher. Measure out exactly two (gently-packed) cups of â¦ Add the liquid pectin and the crushed strawberries to the saucepan. When I started to create jams with my frozen summer’s haul, I was of two minds: Mostly, I loved having the luxury of combining so many fruits. Place mixture in a medium bowl; stir in sugar, and let stand 15 minutes. Medium-sized jars: This recipe will yield two medium-sized jars. Add them to a saucepan, and mix the sugar in well. It was one of my favorite jams of the year.). The time required to boil may change if you increase the quantities of the ingredients. Pour the jam into the jars, leave about half-inch of room. Once opened, store opened jars in the refrigerator. Uses pectin but you can find a soluble fiber found in most plants both jam... Be enjoyed with bread, on crepes, scones, grilled cheese, pancakes, and juice... 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