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The Good Hearted Woman

Home Cooking & Cozy Living

  • SOURDOUGH RECIPES & RESOURCES

Strawberry Freezer Jam {Step-by-Step Tutorial}

May 27 By Renée 3 Comments

Strawberry Freezer Jam is one of the best (and tastiest!) ways to preserve the fresh taste of summer! Follow this easy step-by-step tutorial and you can have fresh strawberry jam ready to eat about an hour! 

Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer.

This post may contain affiliate links, but don’t worry – they won’t bite.

Strawberry freezer jam is one of the best, easiest (and tastiest!) ways to preserve the fresh taste of summer.

Strawberry freezer jam is super-easy to make and takes only about an hour, including the time it takes to prep the strawberries. Make a batch or two, and you will have strawberry jam to last well into the cold, dark days of winter, when a spoonful of freezer jam on a fresh buttermilk biscuit is a bite of heaven. 

Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer.

The Problem With Pectin 

(NOTE: It’s not the pectin: it’s the people.)

I’m pretty sure that all the pectin companies use the same guy to write their directions, and as far as I’m concerned, they are all messed up.

For example, one set of directions has you measure things out [sugar] really early without telling you that you need to wait until two or three steps ahead before adding it.  Another has you measure the lemon juice, but never actually includes anything in the instructions about when to add it. You just have to figure it all out for yourself. 

I’ve made a ton of strawberry freezer jam over the years, so by now you’d think I’d have the process memorized. Nevertheless, every year I still have to remind myself – “Put the sugar in last. Put the sugar in last. Put the sugar in last.” 

Hopefully, this tutorial will clear things up!

Wavy Line

How to Make Strawberry Freezer Jam  •  Step-by-Step

IMPORTANT: MCP Premium Fruit Pectin changed its formula in recent years, and this recipe has been updated to reflect that change. Specifically, the recipe for strawberry freezer jam no longer contains corn syrup as one of the ingredients. 

This tutorial is written for use with MCP Premium Fruit Pectin. If you use any other kind of pectin, please consult the directions provided. The process is generally the same; however, ingredient amounts and/or times may differ slightly. 

Wavy Line

[Scroll down for a printable recipe]

To make Strawberry Freezer Jam, you will need: 

  • 4 pints fresh strawberries
  • 4 1/2 cups white sugar
  • 1/4 cup lemon juice
  • 1 box MCP Pectin

You will also need:

  • Extra-large bowl
  • Measuring cups
  • Potato Masher 
  • Freezer containers with seals

STEP 1 – Mashed the Strawberries

Clean and hull the berries.

Using a potato masher, squish the strawberries a cup or so at a time. 

Measure out exactly 3 1/4 cups of mashed berries into a large bowl.

You can process the hulled strawberries in a blender or food processor if you prefer, but I like having actual strawberry pieces in my jam. Pulverizing the strawberries beyond recognition from the get-go makes for a too-smooth jam, in my opinion.

Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer.

Later you will see I had to change bowls because I wasn’t thinking when I started making this batch. You need a big bowl.

Step 2 – Measure the Sugar

Measure out exactly 4 1/2 cups of white sugar into a medium bowl, and then set it aside.

Do not put the sugar into the berry mix yet.  

Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer.

Step 3 – Mix the Lemon Juice into Strawberries

Measure out 1/4 cup lemon juice.

Stir the lemon juice into the mashed strawberries.

The box directions say to use fresh, but this is one time when I do use the bottled stuff. It works just fine. 

Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer.

Step 4 – Add Pectin

Sprinkle the pectin on top of the strawberry lemon juice mixture and stir it in. Do this a little at a time to avoid little pectin lumps in the jam mixture.

Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer.

Step 6 – Stir the Strawberry Mixture

  • Stir the strawberry and pectin every five minutes or so, for 30 minutes total.
  • DO NOT Over-stir!

Some people are very precise about this stirring. They set timers and get all fidgety if they are 30 seconds late. My jam is lucky if I stir it every 10 minutes.

I usually use this time to clean up the kitchen: complete a task, stir the jam, complete another task, stir the strawberries again. Some chores take longer than others, so my timing is never every five minutes. Don’t sweat it – my jam always turns out fine.

IMPORTANT: DO NOT STIR CONSTANTLY! Doing so will break down the connective strands forming in the jam, and you will end up with a thick syrup, as opposed to a spreadable jam. It’s kind of like what happens to Jello if you just keep stirring it and never let it gel.

That one time Mr B helped me make freezer jam:

  • Mr B: “I’ll help you stir. I always loved to make jam with my Aunt Ailene.”
  • Me: “OK. Thank you! Just remember – this is freezer jam, not cooked jam. Don’t stir it all the time.”
  • Mr B: “Aunt Ailene always said to keep stirring all the time.” 
  • Me: “I know – because that was cooked jam. Freezer jam is different.”
  • Mr B: “Aunt Ailene said…”
  • Me: [Rolls eyes.]

Next day …

  • Mr B: “This jam is really thin.”
  • Me: “Yep. We have a couple years’ worth of strawberry syrup now!” (Which is not entirely a bad thing!) 
  • Mr B: “Oh. Yeah. Well…”

Lesson… learned. 

Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer.

Step 7 – Add Sugar to Strawberry Mixture

NOW.  Now it is time to add the sugar. Pour it in slowly, stirring it in as you go, so that there are no sugar lumps in the mixture.

Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer.

Stir constantly until the sugar is completely dissolved.  This will take about five minutes.

By the time the sugar has completely dissolved, the jam will have thickened a little. Don’t worry if it is still runny though – it takes about 24 hours to achieve optimum jamminess.

Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer.

Step 8 – Prep Jam for Freezer

  • Pour freezer jam into freezer-safe containers, leaving at least a quarter-inch headroom.
  • Allow your strawberry freezer jam to to sit out for 24 hours to allow it to fully set up before putting it in the freezer.

P.S. You do not need to wait 24 hours to eat it – it’s ready right away! 

Strawberry Freezer Jam {Tutorial} - Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer.

That’s all there is to it. The whole process – start to finish – will take about 45 minutes. One batch makes about seven cups of Strawberry Freezer Jam.

Strawberry Freezer Jam {Tutorial} - Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer.

Strawberry Freezer Jam

Step-by-Step Tutorial for making strawberry freezer jam.
Prep Time1 hr
Total Time1 hr
Print Recipe Pin Recipe
Course: Condiment
Keyword: freezer jam, fruit, preserves, strawberry jam
Servings: 112 servings
Calories: 35kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Extra-large Mixing Bowl
  • Measuring cups
  • Potato Masher 
  • Freezer containers with seals

Ingredients

  • 4 pints strawberries
  • 4 1/2 cups white sugar
  • 1/4 cup lemon juice
  • 1 box MCP Pectin
US Customary - Metric

Instructions

  • Clean and hull the berries, and then squish them up, a cup or so at a time, with a potato masher. 
  • Measure out exactly 3 1/4 cups of mashed berries into a large bowl.
  • Measure out exactly 4 1/2 cups of white sugar into a medium bowl, and set aside. Do not put the sugar into the berry mix yet. 
  • Stir 1/4 cup lemon juice into the mashed strawberries.
  • Gradually sprinkle the pectin on top of the strawberry lemon juice mixture a little at a time, stirring to avoid any pectin lumps.
  • Stir the strawberry and pectin mixture every five minutes or so, for 30 minutes total.
  • After 30 minutes have passed, give the strawberry mixture one last stir.
  • Slowly add sugar, stirring it in as you go, so that there are no sugar lumps in the mixture.
    Stir occasionally until the sugar is completely dissolved, about 5 minutes. (DO NOT stir constantly or you will have runny jam!)
  • By the time the sugar has completely dissolved, the jam will have thickened a little. 
    Jam will fully thickened after about 24 hours.
  • Pour freezer jam into containers. 
    Leave a quarter-inch or more of headroom in any sealed containers.

Notes

1 Tablespoon = 1 serving
You can eat this jam right away, but if you are planning to freeze it for later, be sure to allow it to sit out on the counter for a day to let it to set up.
IMPORTANT: This tutorial is written for use with MCP Regular Pectin. If you use any other kind of pectin, please consult the directions provided. The process is generally the same; however, the amounts may differ slightly.  

Nutrition

Serving: 1tablespoon | Calories: 35kcal | Carbohydrates: 9g | Potassium: 40mg | Fiber: 0.3g | Sugar: 8.5g | Calcium: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Do you love fresh strawberries?

Be sure to try our Triple-layer Strawberry Cake, and top it off with our Fresh Strawberry Ice Cream! 

Wavy Line

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. • Be sure to PIN this post!

Strawberry Freezer Jam   Strawberry Freezer Jam {Tutorial} - Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer. | The Good Hearted Woman #strawberries #freezerjam #summer #summerfood #tutorial
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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Strawberry Recipes from GHW

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Strawberry Soufflé Omelet with Caramelized Almonds

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Strawberry Freezer Jam {Tutorial}

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The Best Triple-layer Strawberry Cake {from Scratch}

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The BEST Homemade Fresh Strawberry Ice Cream EVER

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Quinoa Fritters with Arugula-Strawberry Salad {Sun Basket Review & Recipe}

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Fresh Strawberry Crème Crêpes {Recipe}

Filed Under: Canning & Preserves, Dairy-free, Gluten-free, Sauces, Dressings & Dips, Vegan, Vegetarian Tagged With: strawberries

Orange-Spiced Cranberry Sauce {with Grand Marnier}

November 25 By Renée 1 Comment

Kick your Thanksgiving game up a notch with this delicious Orange-Spiced Cranberry Sauce {with Grand Marnier}! Ridiculously easy to make, and ready in 30 minutes, stove to table.

Orange-Spiced Cranberry Sauce {with Grand Marnier} | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

The title of this post could easily be “Cranberry Sauce: The Easiest Thing You’ll Ever Make This Side of a Cheese Quesadilla.”  I started making homemade cranberry sauce a couple of years ago on a whim, and after the first batch, I thought to myself, “Why didn’t anyone ever tell me how freaking easy this is to make?  Why have I been buying that stuff in cans all these years?

Orange-Spiced Cranberry Sauce with Grand Marnier • Best Ever!! (And the easiest thing you'll ever make this side of a cheese quesadilla!) Tweet & Share!

 

There are almost as many variations to cranberry sauce as there are tables to serve it on.  As I was preparing this post, I met up with some former teaching cohorts for early morning beverages. I mentioned that I was writing a post about cranberry sauce, and asked if anyone had any special tricks or tips to share.

The ideas started flying.  “Raspberries!” says Ruth.  “I add raspberries,”  “Pomegranates…”  “And spices – I love all the spices.”  (I think that was Janice, but it might have been Ruth again.) Kathy, who had never made cranberry sauce before seemed hooked by the idea, and promised to stop by here to check out the recipe. (Hi, Kathy!) 

Orange-Spiced Cranberry Sauce {with Grand Marnier} | The Good Hearted Woman

I’ve spent the last few years perfecting my recipe, each time cutting back a little more on the sugar and adding a little more of this and that – Mr B and I both like our sauce with a little bit of bite.  (Speaking of bite – the Grand Marnier is optional, but it adds another layer of flavor that you just cannot get from orange extract.)

This recipe is practically foolproof.  I usually double the batch and freeze the extra for use throughout the year. Makes a great hostess gift too!

Orange-Spiced Cranberry Sauce {with Grand Marnier} | The Good Hearted Woman

Orange-Spiced Cranberry Sauce {with Grand Marnier}

Kick your Thanksgiving game up a notch with this delicious Orange-Spiced Cranberry Sauce with Grand Marnier! Ridiculously easy to make, and ready in 30 minutes, stove to table.
Print Recipe Pin Recipe
Course: Sauce
Cuisine: Holiday
Keyword: Holidays
Servings: 24 servings
Calories: 89kcal
Author: Renée | The Good Hearted Woman

Ingredients

  • 8 cups cranberries
  • 1 cup water
  • 1 cup fresh orange juice
  • 1 Tbs orange zest about 1 orange
  • 10 whole cloves
  • 10 whole allspice
  • 6 cinnamon sticks
  • 1 whole star anise
  • 1¾ cups sugar
  • ¼ cup Grand Marnier or other orange-flavored liqueur optional
US Customary - Metric

Instructions

  • Place fresh cranberries, orange juice and water in a medium saucepan over medium heat.
  • Place cloves, allspice berries, and cinnamon sticks in the center of a square of triple-thick cheesecloth.
    Gather corners together to make spice bag and secure the top with a piece of twine.
  • Place spice bag in the pot with the cranberries.
    Cook until cranberries begin to burst, about 10 minutes.
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  • Stir in sugar and reduce heat to low.
    Continue cooking 5 minutes, or until all the sugar has dissolved.
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  • Add Grand Marnier and cook 2 minutes more.
    You can omit the Grand Marnier, but if you do, add a teaspoon of orange extract and increase the sugar to 2 cups.
  • Remove from heat and allow to cool.
    Discard spice bag.
    You can serve this cranberry sauce right away; however, I recommend that you chill it in the refrigerator 8 hours or overnight before serving to allow the flavors to blend.

Nutrition

Serving: 1serving | Calories: 89kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 61mg | Fiber: 2g | Sugar: 18g | Vitamin A: 45IU | Vitamin C: 10mg | Calcium: 18mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Are you ready for the holidays? Be sure to check out these recipes, perfect for celebrating: 

  • Roasted Stuffed Pumpkin
  • Homemade Pumpkin Spice Mix
  • 21 Pecan Recipes for Your Holiday Table

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THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. •  Be sure to PIN this post!

Orange-Spiced Cranberry Sauce with Grand Marnier Recipe | The Good Hearted Woman

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Canning & Preserves, Dairy-free, Gluten-free, Recipes, Sauces, Dressings & Dips, Vegan, Vegetarian Tagged With: Holidays

Swedish Cucumbers

August 15 By Renée 5 Comments

Swedish Cucumbers – Crisp, tangy-sweet and ready to eat today!

Swedish Cucumbers

Swedish Cucumbers – crisp, tangy-sweet and ready to eat in less than a day!

Some things just shout summer to me:  when I was a little girl, come pickling season, I could always count on finding a jar of Swedish Cucumbers in my Auntie’s refrigerator – crisp, tangy-sweet and ready-to-eat months before the first lid came off the first jar of dills. When I grew up and my culinary opportunities expanded, I soon learned that the Swedes did not have a corner on the marinated cucumber market – Swedish Cucumbers  taste suspiciously like the cucumber salad that is often served with Thai food.  (Although the Thai version is usually somewhat sweeter.)  Nevertheless, while I don’t know about any historical ties between Scandinavia and Siam, I do know that whatever you call these lovely cukes, they are a wonderful addition to any meal.

For the record, my Auntie (who turned 91 this month!) still enjoys a jar now and then.

Swedish Cucumbers

Swedish Cucumbers

Prep Time5 mins
Total Time5 mins
Print Recipe Pin Recipe
Course: Pickles
Cuisine: Scandanavian
Author: Old Family Recipe

Ingredients

  • 2 - 3 large cucumbers thinly sliced
  • 1/2 cup sugar
  • 2/3 cup white vinegar
  • 1/2 cup water
  • 1 tsp salt
  • 5 whole allspice

Instructions

  • Combine water, sugar, vinegar, allspice and salt in a small saucepan. Bring to a boil, and heat until sugar has dissolved.
  • Arrange sliced cucumbers in a quart jar. Pour liquid over. Put a lid on the jar and refrigerate at least until liquid has cooled, preferably overnight.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Filed Under: Canning & Preserves, Recipes, Side Dishes

Pumpkin Butter – with Real Pumpkins!

November 8 By Renée 3 Comments

Pumpkin Butter

This time of year farm stands and grocery stores alike practically give away winter squashes, and years ago I started making pumpkin butter when I figured out how easy and inexpensive it is to make.  Nearly everyone loves it, and it makes a wonderful hostess or neighbor gift.

This year, I set out make a  single batch, for which I needed two pounds of roasted squash.  I chose:

  • 1 medium Kuri squash –  A very sweet, firm fleshed squash with a delicate, mellow flavor.
  • 1 Sugar Pie Pumpkin – A small, sweet variety of pumpkin.
Kuri Squash and Sugar Pie Pumpkin

This is the Kuri squash and the Sugar Pie Pumpkin I used for the first batch, along with the orange and lemon. (I had thought of maybe putting an apple in too, but changed my mind.)

After roasting, these gave me almost exactly 2 pounds – perfect for a single batch!   So I put the roasted squash puree in the crock-pot, added the rest of my ingredients, and sat back to think a bit while they started to peculate and fill my house with amazing fall flavors.  And it was during this Thinking Time that things got a little carried away… because what I thinking was, “Hmm, if I’m making that much, how much harder is it to make some more?  Not much.  And then I’ll have some for the neighbors, and a few friends…”  So before I knew it, I had a family-size crock pot nearly overflowing with a triple batch.  To the previous batch, I added the flesh from:

  • 1 large Amber Cup squash – Bright orange pumpkin-like squash with very sweet flesh.
  • 1 large yam – Yams are sweet, and have that smooth, buttery consistency that I’m looking for.

If Butternut Squash had been on sale, I would have definitely used some of that too – they have such a wonderful texture and taste – but I think this turned out fine without them.  Also, you may find, if you look over the internet, that many butter recipes use apple juice as a liquid: I prefer orange in the pumpkin butter – the juice and zest give the butter a fresh taste, and the flavors blend together beautifully.

Pumpkin Butter

Pumpkin Butter

Prep Time1 hr
Cook Time5 hrs
Total Time6 hrs
Print Recipe Pin Recipe
Course: Jams, Jellies &amp, Preserves
Cuisine: Home Cooking
Author: Renée ♥

Ingredients

  • 2 lbs. Roasted Squash puree about 6-7 cups - Suggested varieties include sugar pumpkins, butternut squash, Red Kuri squash, Ambercup squash (or, honestly, you can use canned pumpkin. I won't tell.)
  • Zest & juice of one Orange
  • 2 Tablespoons Lemon Juice
  • 2 cups firmly packed light brown sugar
  • 1 heaping teaspoon Cinnamon
  • 1/2 heaping teaspoon Nutmeg
  • 1 teaspoon vanilla

Instructions

  • Roast your pumpkins, squashes and/or yams. (Here's a great pumpkin roasting tutorial from Oh She Glows.)
  • Put pulp from roasted vegetables into a crock pot. Add the rest of the ingredients. With an immersion blender, blend until smooth. You can add a little water if it helps - you want the consistency to be like very thick baby food. Alternately, you can puree the mixture in a upright blender in batches, and then return it to the crock pot.
  • Set the crock pot on low, cover and leave it alone for about four hours. Uncover and cook until it is the desired thickness.
  • Pumpkin Butter can be refrigerated for six weeks or frozen for six months.**
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
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Squash, orange zest, orange juice, lemon juice, fresh ginger, and spices all together and waiting to be brewed into something wonderful!

It seems a bit of a misnomer to call this Pumpkin Butter, but Squash Butter just doesn’t sound right, does it?  I thought briefly of calling it Harvest Butter, but that begs an explanation every time you give it out, so in the end, I think Pumpkin Butter works best.

Pumpkin Butter in crock pot.

Triple batch of Pumpkin Butter in the crock pot. I cooked this on low all night long.

Did you know:  Winter Squashes aren’t necessarily harvested in the winter?  This term dates back to a time when the seasons were crucial to a family’s survival, and vegetables were known as “winter vegetables” if they would keep until December.

Pumpkin Butter in a row.

Disclaimer Regarding Home-Canning: You will read on the internet that you cannot can Pumpkin Butter: the USDA now recommends against it because, due to the density of the pumpkin butter, the heat may not properly reach the center of the pumpkin butter in the jar.  So, officially, I am not telling you anything different. Whether you choose to can it is completely up to you.  As for me, I have been canning pumpkin butter for quite some time (in tall half-pint jars in a boiling water bath) and never had any problem whatsoever.  In fact, people have been canning pumpkin butter for decades, centuries even, and lived to tell about it. So it is completely up to you. But if perchance you would like to know a little more about how to do it, here is a very helpful link. You may note that the woman offering this tutorial also has a recipe for pumpkin butter – hers has twice as much sugar as mine, and mine has much, much more acid: both sugar and acid are important to safe food preservation when water-bath canning, and I can only speak for my own recipe, which has served me well over the years.  But, once again, what you can or don’t can is completely up to you.

If you opt not to can your pumpkin butter, just put it in jars or food-safe plastic containers.  It can be refrigerated it for up to 6 weeks, and frozen for six months or more.

Filed Under: Canning & Preserves, Dairy-free, Eating Style, Gluten-free, Recipes, Sauces, Dressings & Dips, Vegan, Vegetarian Tagged With: hostess gift

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