Lily wanted to help make strawberry freezer jam and got very excited about being on the blog, so here she is. I have always made regular cooked jam, but a friend said that strawberry freezer jam tastes more like fresh strawberries and it’s true. The flavor is as close as you can get. It somehow suspends that just picked flavor–way better than a traditional cooked jam or even frozen strawberries that always defrost into a watery strawberry soup. We used the super-easy recipe for strawberry freezer jam that can be made with Ball’s Instant Pectin.
2 TBSP instant pectin
2/3 c sugar
1 2/3 c smashed strawberries
Mix pectin and sugar, add berries, stir and put into freezer containers.
It really cannot get any easier than that. Too easy. Sort of feels like cheating. After we finished our jam making, we went out to the barn to give the chickens the strawberry tops–a favorite food for them. As you can see, Lily had a lot of fun.
The strawberry season around here this year was very short and the harvest meager. The crazy cold and wet spring alternating with periods of jungle heat was a bad one for strawberries. My high tunnel bed did ok, but the outdoor ones were lackluster. In order to have enough to do jam, I purchased berries from farmer friends at market.
As of yesterday, it is officially raspberry season here at Small Wonder Farm. A season that will go on and on and on and on and on. Raspberries produce here no matter what and the only thing that really stops them is killing frosts. They are so numerous and tedious to harvest, I am always happy to see them freeze!