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discojing.com Recipes Sweet

Strawberry Freezer Jam

strawberryjam_2

Can you believe this is homemade? And the most time consuming part was actually cutting the fruit! I picked these jars up (Ball® Collection Elite® Wide Mouth Pint (16 oz) Jars with Lids and Bands) in a 4-pack at our local Wegmans. I liked the other styles and sizes better, but I didn’t want to buy 12 or 24 jars because of lack of open space in our apartment.

I bought one container of strawberries, which yielded 2 cups of fruit, mixed it with 4 cups of sugar, a pouch of Sure-Jell pectin, and set out overnight at room temperature (after following directions on the Sure Jell insert). I then refrigerated the jars (this recipe made about 3 jars of jam). The jam was a little too syrupy (impatience?), so I froze it and it worked great! Not thick like jelly or preserves, but great on toast and sandwiches. Truth be told, I was inspired by The Bitten Word (and SeriousEats since they were featured there as well) and the fact that I was trying to make strawberry syrup for my pickling experiment. More on that later…

strawberryjam_1 strawberryjam_3 strawberryjam_4

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2 Comments

« Kung Pao Tofu, Broccoli Salad
Miso-Marinated Broiled Fish (西京焼き) »

Trackbacks

  1. discojing » Blog Archive » Miso-Marinated Fish, Pickled Radish Onigiri Bentos says:
    August 28, 2009 at 3:50 PM

    […] 24th – I made some homemade jam and ate a sandwich of it. Cute elephant baran! The mini crème brûlée is from my friend […]

    Reply
  2. discojing » Blog Archive » Holiday Baking says:
    September 24, 2010 at 4:02 PM

    […] I also used Strawberry Rhubarb preserves and Ginger preserves. Unfortunately, there was no more strawberry jam, or else these would have been 100% […]

    Reply

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I am a thirty-year-old living in the DC Metro area. This blog focuses on food and culture as a result of my mixed heritage. Read More…

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