20 responses

  1. Kate Sanfilippo
    June 29, 2009

    Jam is a great way to start canning, since you don’t need to pressure can to keep it safe. Of course, freezer jam is great too, I just don’t have the freezer space to keep a lot of jam.

    If you do start to can, though, be careful– it’s addictive!

  2. amanda
    June 29, 2009

    Mmmm. I always buy jam sweetened with fruit juice so I’ll have to give this a try!

  3. Ursos
    June 29, 2009

    I got here from Tastespotting, which is where I also found the following site:

    http://agoodappetite.blogspot.com/2009/06/37-jars-and-counting.html

    There’s a recipe for Strawberry Balsamic Jam. I ended up deciding to pick up some jars and such to try my hand at canning for the first time ever. I made it yesterday and tried it today and it’s AMAZING. So if you have a huge pot for soups and such, you can totally do “real” canning. Plus, you should give it a try and see how to make it so it doesn’t use SEVEN cups of sugar… lol I like sweet stuff, but that’s a bit much.

  4. Beth
    July 8, 2009

    I just found some blueberries and raspberries from last year in my freezer. Oops! Do you think I could use blueberries and raspberries with this recipe (in place of the strawberries since I have about 8 strawberries frozen from this year’s crop)?

    • Kristin
      July 8, 2009

      Yep, absolutely. Give it a whirl and let me know how it turns out.

  5. Christine
    July 14, 2009

    I am hoping to order an additional flat of blueberries from farm share next week, so I can try this jam recipe then. My neighbor makes the strawberry freezer jam each year.

  6. Stacy B
    May 15, 2010

    I am going to try this recipe. After it is frozen and ready to use how do I store? Back in the freezer or just the fridge?

    • Kristin
      May 15, 2010

      Stacy, store it in the freezer. When you are ready to use a jar, put it in the fridge to thaw and then it will generally keep in the fridge for at least a week or two.

  7. Janelle
    June 6, 2010

    I always store freezer jam in the freezer all the time after it’s opened…it doesn’t usually freeze HARD. Unless this recipe is different.

    What size package of pectin did you use? I’m assuming it’s the 1.75 oz. size.

  8. Lthrbth
    July 1, 2010

    Just wanted to pop in and say I made this last summer….it lasted us (in conjunction with our apple butter) up until about a month ago. So yummy! Not as “gelled” as normal jam but we don’t care much. Or maybe that’s a freezer jam thing, not a honey-sweetened jam thing.

  9. Lily
    September 18, 2010

    Will this recipe work with the regular pectin or do I absolutely need the no sugar kind?

    Thanks!!!

    • Kristin
      September 27, 2010

      Pretty sure you need the low sugar pectin. Let me know if you try it with regular and it works.

  10. Christina
    January 10, 2011

    Seems to be a lot of liquid for a jam. I have no doubt that it will be tasty but I’m pretty worried about it not setting correctly.

    • Kristin
      January 11, 2011

      Hi Christina…

      The first time I made this it jelled up nicely, the second time it was a little looser (and it’s hard to know with freezer jam, b/c you tend to throw it in the freezer and don’t really see how well it turned out for months!). I think the moisture content of the berries obviously can impact it. So, I tend to agree with you and may cut back on the amount of liquid I add next time. Let me know if you come up with a good amount!

  11. Ruth
    June 6, 2011

    I found this recipe after a web search and was so excited that it had honey instead of sugar. The following comments are probably more for me to remember when I come back to this recipe but may be helpful to others making large batches.
    I made it this morning and had 32 cups of strawberries that needed doing. I used Pomona’s Universal pectin 2 packages. It uses calcium as well and after following the instructions I used 16 tsp of the calcium water.
    I used orange juice instead of apple juice and omitted one T of the lemon juice as i wasn’t sure what the acidity ratio needed to be. I used only 1 cup of the water. I also blended the strawberries with a hand blender.
    The jam looks like it’s going to set and is sitting beautifully in glass jars in the fridge.
    Thanks so very much!

  12. Ruth
    June 6, 2011

    Oh that’s funny – the photo that pops up with my name is my husbands, kinda odd next to that feminine name:)

  13. Emily
    June 16, 2011

    Praise the Lord, a freezer jam recipe that won’t rot my teeth out of my head with the first bite! I’ve been looking for a no/low sugar recipe for a while and no one seems to have one. Can’t wait to start on this tonight. Thanks!

  14. Jessica
    February 23, 2012

    Can I use frozen berries for this recipes? Should I thaw them out first or keep them frozen? I can’t wait to try this!

  15. Karen
    August 21, 2012

    Love the idea of using honey instead of sugar!! I combined this recipe with one from http://www.sowonderfulsomarvelous.com.
    Michelle from that blog makes strawberry jam using real vanilla beans mixed in. That coupled with the honey is DELICIOUS!
    Thanks!

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