10 Minute Citrus Strawberry Freezer Jam! So easy, no canning required!
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Citrus Strawberry Freezer Jam
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I made this a few days ago. Enough to fill up a couple of jars and a tiny bit extra. I let my daughter try the tiny bit extra… she was DYING to get into this jam. Here’s the problem. I made it because I wanted to get to the case of strawberries while they were still fresh (more recipes coming!) however, I didn’t have a chance to do my photos. So my daughter had to wait before she could eat it!
Finally today, I did my photos… and as soon as I was done, I gave her the green light. She ate 5, yes FIVE, slices of bread piled high with jam. It’s that good! It would make an amazing ice cream topper too!
If you’ve never made freezer jam, it’s incredibly easy! Mash fruit, add sugar & pectin, stir. That’s it!
There are a few changes in this recipe from the back of the packet of pectin in order to avoid it being runny with the citrus juices being added. The packet I had asked for 4 cups of fruit but I used only 3!!
This will take you about 10 minutes to put together. It does have to sit a bit… but wow is it ever worth it!
- 3 1/4 cups mashed strawberries
- 1 orange
- 1 lemon
- 1 1/2 cups sugar
- Freezer Jam Pectin (you can find this at Walmart or Target as well)
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Wash your strawberries and mash them until you have 3 1/2 cups (the package says 4 but with the juices it becomes runny). You can leave bigger chunks if you like more fruit pieces in your jam.
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Zest the skin of 1 orange and 1/2 lemon being careful to only get the colored part of the skin and to avoid the white. Add to the strawberries.
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Juice 1 orange and 1/2 of the lemon and add to the strawberries.
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In a separate bowl, mix the Freezer Jam Pectin and sugar together. Add in the strawberry mixture according to the directions on the package.
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Pour into freezer jam jars or glass jars.
(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Holly
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
I just saw this on FB….. can other fruits be used with this recipe, instead of strawberries?
I’m sure they could as long as the proportions are the same!
I FREEZE ANY THING IN MASON JARS EXCEPT I do wrap my jars in news papers an Elderly Woman gave me this hint many years ago.
How long does it need to be frozen for? Should I leave it in the freezer until ready to use, or thaw and refrigerate? There’s nothing in the directions about actually freezing the jam.
You can use it right away and refrigerate for about 10 days. If you’d like to store it in the freezer to keep, just place the jam in a freezer safe jar. Defrost in the fridge overnight. Once defrosted, the jam will keep for about 10 days.
In my country we don’t have pectin! Can i use something else? Im from the Netherlands in Europe! Thanks in advance! Byerbye. :-) :-) :-)
Here’s a good guide for Pectin-free jellies.
http://www.hobbyfarms.com/food-and-kitchen/8-natural-healthy-canning-substitutions.aspx
Can this be done using artificial sweetener
I have not tried it, but I can’t see why it wouldn’t work. I would recommend looking on the website of the brand of pectin you purchase or sending their customer service an email.
you can totally use freezer jars. I have done this lots!
I have quite a few quart mason jars. Can this be frozen in them or do I need special freezer jars? Thanks! Very excited to try this recipe!
I am not sure how the glass would freeze.. I use the glass for the one we eat right away. Any plastic container should work just fine.
the glass jars will break if you don’t have plastic freezer jars try freezer bags they work for me!!
Fantastic idea!!!
No, you can’t freeze glass jars !!! They will break.
YES you can freeze in glass MASON jars. You can use regular 2 piece lids or they even sell one piece ones just for freezing :) Just remember to leave room for expansion when frozen!
I use mason jars to freeze my homemade spaghetti sauce. I’ve never had a problem. Been doing it for years.