Comments on: Honey Strawberry Freezer Jam

By: A salad a day to keep the doctor away!

A salad a day to keep the doctor away! — Fri, 15 Jul 2011 14:06:46 +0000

[...] my cousin Erin – a Honey Strawberry Jam with apple juice and lemon juice – click for Recipe, and a Strawberry Rhubarb freezer jam – Recipe here. I had enough extra and 2 jars left to [...]

By: Emily

Emily — Thu, 16 Jun 2011 17:11:17 +0000

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!

By: Ruth

Ruth — Mon, 06 Jun 2011 16:46:14 +0000

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

By: Ruth

Ruth — Mon, 06 Jun 2011 16:45:12 +0000

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!

By: Kristin

Kristin — Tue, 11 Jan 2011 17:54:52 +0000

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!

By: Christina

Christina — Mon, 10 Jan 2011 22:37:34 +0000

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.

By: Kristin

Kristin — Mon, 27 Sep 2010 17:28:44 +0000

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

By: Lily

Lily — Sun, 19 Sep 2010 05:05:19 +0000

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

Thanks!!!

By: Lthrbth

Lthrbth — Thu, 01 Jul 2010 23:48:36 +0000

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.

By: Janelle

Janelle — Mon, 07 Jun 2010 01:48:00 +0000

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.