Strawberry Freezer Jam-3 Ways
Growing up, my parents were big into canning, and my sister caught the bug. Me though, I don’t can. I purchase cans, and I gladly take jars of canned goods offered from my parents, but canning…NOPE. Freezer jam, on the other hand, is well…my jam. I love freezer jam, strawberry my being my favorite, just triple berry is great as well. This recipe will work for both.
In the past, I made freezer jam with sugar, but I wanted to figure out how to make it healthier. In my attempts, I was able to create 3 variations, one with honey, one with agave nectar, and one with Swerve sweetener. Each is easy and equally tasty.
Strawberry Freezer Jam with Honey
Equipment
- blender
- deep pot
- small hole strainer
- jars that can freeze
Ingredients
- 2⅔ cups strawberries-fresh or frozen pureed
- 1½ cups honey
- 4 Tbsp powdered pectin
Instructions
- Place the strawberries in a blender, if you are using frozen strawberries, thaw them and drain the juice. Blend on high until the mixture is smooth.
- Pour the puree into a strainer to strain any chunks and the seeds out of the puree. You will need to stir and work with the puree in the strainer to force the puree through the holes. If you don't need to do this, then the holes in your strainer are too big.
- Once the puree has been strained, place it and the pectin in a pot on the stove and whisk until the pectin has disolved into the puree. Turn on the stove to medium heat and whisk continually until the puree begins to bubble.
- When the puree becomes a rolling boil add in the honey, continuing to whisk the entire time. Bring the mixture back up to a boil and whisk while boiling for 2-3 minutes. Take off of the heat and let stand for up to 2 hours to let cool, whisking occasionally.
- Pour into freezer jars and place in freezer for up to a year.
Nutrition
I think honey is my most favorite way to add sweetness to the freezer jam. It gives a floral flavor, but if you are not a fan of honey, then you won’t like this. You can taste the honey in the jam, which in my opinion is a nice combination.
Strawberry Freezer Jam with Agave Nectar
Equipment
- blender
- deep pot
- small hole strainer
- jars that can freeze
Ingredients
- 2⅔ cups strawberries-fresh or frozen pureed
- ½ cup agave nectar
- 5 Tbsp powdered pectin
Instructions
- Place the strawberries in a blender, if you are using frozen strawberries, thaw them and drain the juice. Blend on high until the mixture is smooth.
- Pour the puree into a strainer to strain any chunks and the seeds out of the puree. You will need to stir and work with the puree in the strainer to force the puree through the holes. If you don't need to do this, then the holes in your strainer are too big.
- Once the puree has been strained, place it and the pectin in a pot on the stove and whisk until the pectin has disolved into the puree. Turn on the stove to medium heat and whisk continually until the puree begins to bubble.
- When the puree becomes a rolling boil add in the agave nectar, continuing to whisk the entire time. Bring the mixture back up to a boil and whisk while boiling for 2-3 minutes. Take off of the heat and let stand for up to 2 hours to let cool, whisking occasionally.
- Pour into freezer jars and place in freezer for up to a year.
Nutrition
Agave nectar is a wonderful sweetener if you need to watch your glycemic index. Agave nectar doesn’t contain glucose, only fructose, so it will keep your blood sugars low. Agave nectar is a thinner consistency than honey so it requires more pectin to make the end texture thick.
Harvest Peach Freezer Jam
Equipment
- blender
- deep pot
- jars that can freeze
Ingredients
- 2⅔ cups peaches
- 1 cup sugar
- 3 Tbsp powdered pectin
Instructions
- Prepare the peaches before placing them in a blender to purée. Remove the center pit and take the skin off (you may want to Google blanching a peach), cut the peach flesh into chunks and place in a blender. Blend on high until the consistency is smooth.
- Once the puréed, pour the peach liquid in a large pot add in the the pectin and place the pot on the stove and whisk until the pectin has disolved into the puree. Turn on the stove to medium heat and whisk continually until the puree begins to bubble.
- When the puree becomes a rolling boil add in the sugar, continuing to whisk the entire time. Bring the mixture back up to a boil and whisk while boiling for 2-3 minutes. Take off of the heat and let stand for up to 2 hours to let cool, whisking occasionally.
- Pour into freezer jars and place in freezer for up to a year.
Notes
Nutrition
If you are trying to create a freezer jam that has no added sugar, then using Swerve Sweetener is the solution. If you haven’t heard of Swerve yet, then you need to check it out. It is made from natural ingredients and also does not raise your glycemic index similar to agave nectar. It also claims to be non-GMO and kosher.
Which one is your favorite freezer jam? Are you a honey lover like me, or do you prefer another sweetener? Do you have a different way you make freezer jam? Hope y’all are having an amazing week.
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