While growing up in Evening Shade, Arkansas, my family used to pick wild strawberries down by the stream near our house to make strawberry freezer jam. When my children were small, we would visit the U-Pick farms and pick our own strawberries to make the jam. Now, I often just buy the freshest strawberries at the market so I can continue to make the jam every year to take us through the Winter months. If we run out of it, I hear about it loud and clear from my teenagers because a naked biscuit is a sad sight at breakfast here at the Phillips’ house and store-bought jams just won’t do.
When I was the test kitchen director for Oxmoor House cookbooks, we also produced Weight Watcher’s magazine. On behalf of the magazine, I was able to travel to Santa Maria, CA to visit their Driscoll brand strawberry fields and processing plant. I was impressed that even the humongous berries were juicy and full of flavor. I especially liked eating the creative recipes the chosen chefs prepared using these strawberries. I was four months pregnant with my first child on that junket so I may or may not have eaten my weight in strawberries!
My favorite way to eat Strawberry Freezer Jam is on my 2 Ingredient Biscuits fresh from the oven with butter, of course! These are my go-to biscuits not just because they are fail proof, flaky, and tender but because they are only 2 ingredients and I always have those ingredients on hand-and no, it’s not the biscuit mix in a box. Self-rising flour and whipping cream. Yup! That’s it! No cold butter to cut in with a pastry blender. If you make 2 Ingredient Biscuits or Easy Strawberry Freezer Jam, let me know here how you liked them.
- 2 cups mashed or pulsed in food processor strawberries
- 4 cups sugar
- 1 1.59-ounce pouch powdered fruit pectin
- 3/4 cup water
I like to pulse the hulled strawberries in the food processer rather than mash them. It saves so much time and I’m assured a piece of strawberry in every bite of jam. Just remember, pulse to look coarsely chopped-not pureed.
Combine strawberries and sugar in a large bowl. Let stand 10 minutes, stirring occasionally.
Meanwhile, combine pectin and sugar in a small saucepan, stirring constantly. Bring to a boil over medium heat, stirring constantly. Boil 1 minute. Gradually add cooked pectin to strawberries, stirring well. Stir 3 minutes or until sugar is almost dissolved.
Spoon strawberry mixture into plastic or glass 1-cup freezer jars. Wipe rims and cover with lids. Let stand at room temperature overnight. Freeze until firm. Store in freezer.
Thaw in refrigerator before serving.
Gift. Vegan. Gluten Free. Fat Free. Preserves.