Strawberry Freezer Jam
This easy, delicious strawberry freezer jam is just 3 main ingredients, naturally sweetened and ready in less than an hour! It can be stored in the refrigerator or freezer.
Yield: 3 ½ cups
Ingredients
- 2 pints strawberries, washed, hulled and diced small
- 1 ¼ cups honey
- 2 tablespoons fresh lemon juice
- 1 tablespoon orange liquor (optional)
- A handful of blueberries (fresh or frozen; optional)
Instructions
- Combine all ingredients in a heavy bottomed pan or a Dutch oven. Bring to a boil over medium heat, stirring regularly.
- Maintain at a rolling boil, at medium or medium-low heat, and cook for 30-40 minutes, until the strawberries are broken down and the jam is thickened. If you have a layer of foam on top, skip some of that off.
- Let cool then transfer to glass jars to store. Refrigerate for up to a month or freeze for up to 4-6 months. (See notes below on storage.)
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Notes
Strawberries: Fresh is my go-to for making this jam. However, you could probably substitute frozen strawberries. Just make sure they are completely thawed and any extra moisture is blotted off, so it doesn't water down the jam. Also, dicing the strawberries small is needed, unless you are going to blend the jam (see below.)
Honey: Honey adds a great floral background that brings out the flavor of the strawberries fully. Feel free to substitute agave syrup for the honey if you need a vegan version of this jam.
Orange liquor: This is optional, but adds great flavor if you have some to use. Any kind will do. (Also, the alcohol completely cooks off as this boils, so no worries on that.)
Blueberries: As mentioned, this trick is from Ina Garten and is also optional, but really gives great flavor to the jam.
Consistency: We love the fresh bits of strawberry in this jam and the texture it gives. Want a smoother jam? Transfer the mixture to a blender, carefully, and pulse to further break down the strawberries and make a smoother sauce.
Uses: Use this jam on toast or an English muffin, or on bagels, muffins, pancakes, waffles, etc.
Storage Tips:
- Homemade jam, once cooled, can be transferred to glass jars or a bowl or other container and kept, covered, in the refrigerator for up to a month.
- You can also freeze the jam. Let cool then place in a small jar or freezer-safe container, leaving at least ½ inch of room at the top to allow for expansion. Cover and freeze for up to 4-6 months. (Be sure to label and date your container!)
- Or you could also can this jam for shelf-stable storage. Just follow the instructions for your canning equipment.
Nutrition
Serving: 2tablespoons | Calories: 57kcal | Carbohydrates: 15g | Sodium: 1mg | Fiber: 1g | Sugar: 14g
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