Every summer when my brother and I were kids, we would go to the lower peninsula of Michigan to visit our grandparents. From where we lived in the UP to my grandparents’ house, it was easily an 8 or 9 hour car ride, but the thought of all of the fun things we could do without our parents around (hehehe) made the journey worth every second.
My dad’s parents moved to the LP of Michigan from Indiana when I was quite little, and my brother and I would go there every summer to visit them, my aunt, uncle, and cousin. Some of the coolest memories I have are from our visits there. Cake decorating, basket weaving, rock hunting, watching fireworks from the bow of a boat in the middle of Lake Michigan…and so many more. One of my other favorite parts of going downstate was the food. My parents are lovely cooks, but my grandma and grandpa had them beat (sorry mom and dad!!).
My grandma had strawberry freezer jam on her table at nearly every breakfast. When it wasn’t out, my brother and I would ask for it. I loved the cool sweet strawberry jam smeared on hot sourdough toast (homemade bread is like my 3rd best friend, only to be out done by cookies and ice cream; and I need to say, grandpa’s homemade sourdough bread was the best…ever). The mornings after the longest car ride were always awesome because we knew we would get to sit around the table, chat, and eat toast with strawberry freezer jam, and bacon or sausage. Always.
This is my first attempt at making freezer jam on my own. The jam was always already done by the time my brother and I got there, so I never got to see her make it. I was always intimidated by anything that required a glass jar and pectin, and this was no exception. But, as you can see, it turned out beautifully.
I am, and have always been, surprised at how bright red the jam is when compared to store bought jams. There’s no food coloring. It’s just one of nature’s brightest red fruits workin’ its magic. The other thing is that it tastes SO much better than the stuff you buy in the store. It’s like being able to taste summer all year long.
I realize, too, that I posted this way later than I wanted and strawberries are most likely not in season at this point in August. But, that’s not going to stop me from posting it. Also, I decided to include a variation for raspberry freezer jam since raspberries are still on in August. The plan before fall is to make some blackberry jam, and applesauce!
*Note: When buying pectin, be sure to check that it is compatible with freezer jam methods. Some pectins are for cooked jams and jellies only, and won’t set when used in freezer jams. Also know that freezer jam is a little runnier than cooked jam/jelly, and since it’s not cooked, it cannot sit out on the counter top. It needs to be refrigerated.
**Double Note: Make sure you measure everything EXACTLY in this recipe. Failure to do so will result in a jam that will not set, and be much too runny.
Strawberry Freezer Jam
(Makes about 5 cups)
2 cups crushed strawberries (For reference, 1 quart is around 2 cups crushed. You will need to measure to be sure it’s exact).
4 cups granulated sugar (and yes, you will need all of it!)
1 box of pectin (I used Sure Jell)
¾ cup water
Directions:
1. Make sure your jars and lids are clean before using.
2. Measure out exactly 2 cups of crushed strawberries. Put into a large bowl.
3. Measure out exactly 4 cups of granulated sugar. Add all the sugar to the strawberries.
4. In a small sauce pan, combine the water and pectin. The pectin can look a bit lumpy when it’s in the water, but no worries! It won’t make lumpy jam.
5. Bring the water and pectin mixture to a boil on high heat, stirring constantly. Boil for 1 minute (I used my kitchen timer), stirring constantly, and remove from heat.
6. Quickly add the hot pectin water to the strawberry sugar mix. Stir for 3 minutes, or until the sugar is dissolved.
7. Fill your jars immediately, leaving about ½ inch of room for expansion while it freezes. Cover with the lids and let it sit at room temp for about 24 hours before putting it in the freezer.
Raspberry Freezer Jam
(Makes 7 cups)
3 cups crushed raspberries
5 ¼ cups granulated sugar
1 box of pectin
¾ cup water
Directions:
1. The steps are exactly the same as above, except you are measuring out 3 cups of crushed raspberries and 5 ¼ cups of sugar. The rest of the process is the same.
keepsake cooking 