Freezer Jam recipe demonstration

Hi, my name is Kelly Street, and I'm a registered dietitian with the OSU Extension Service Family and Community Health Program based in Clackamas County. This is my friend Jamison, and today we're going to prepare strawberry freezer jam. What do you think of that idea, my friend? Let's toast to that. We will follow the instructions contained inside this package of Shur gel premium fruit pectin for use in less or no sugar needed recipes. Freezer jam recipes are also available from Ball, Mrs. Wages, Certo, Pomona, or MCP.

Let's begin. Our strawberries have already been rinsed and the stems removed. We will also need pectin, sugar, mixing bowls, a potato masher, a medium-sized saucepan, and measuring cups for dry and liquid ingredients. Then, as Jamison mashes up our berries with the potato masher into a puree, I am going to be measuring four cups of the puree into this measuring cup. You're doing a great job, my friend.

Next, Jamison is going to measure out three cups of sugar and place them in the saucepan. Next, you're going to open that package of pectin. Rip it right here. Got it? Okay, and dump that into the saucepan. Okay, and I am going to add one cup of water. You are going to take this measuring spoon and you're going to mix that all up well.

Place the saucepan on the stove over medium-high heat, bring to a boil, stirring constantly. Continue to boil and stir for one minute, then remove the syrup from the heat. So, we've taken the sugar syrup off of the heat, carried it over to the counter, and now we're going to add the berries to the sugar syrup.

Stir till well blended. Okay, now it's time to fill our jars. Just barely fill jars, leaving 1/2 inch headspace to allow for expansion during freezing. Why do we need to leave a little bit of space at the top? That's right, we're going to put these jars in the freezer, so we want to leave a little bit of room at the top of the jar so that they can expand a little bit.

So, I'm going to wipe the rims and add lids and rings fingertip tight. Then it's going to be your turn to put the lids and the rings on. Okay, remember, fingertip tight means not with total brute strength, just a little bit. Perfect.

This freezer jam that we just made needs to set out for about 24 hours, or until it's set. It'll be tempting to move it around and play with the lids and the rings, right? But you're just going to leave it alone. After that, we can refrigerate it for up to 3 weeks or freeze it for up to a year.

For more information on home food preservation, contact the OSU Extension Service. Bon appétit!