Berry season is fast approaching. I love homemade jam but I don’t always have time to sterilize jars and hang out at the stove preparing the traditional kind. This is why I love freezer jam.
I usually follow the directions on the back of the Certo package to a tee, but this time I decided to add a twist. (Don’t try this with a classic cooked jam recipe, which can be less forgiving than freezer jam when it comes to tinkering.)
Check out my ginger-lime strawberry jam.
Here’s the recipe:
Measure out 5 cups (1.25 L) of hulled strawberries. Add a handful to a large bowl. Mash but still keep chunky. Continue mashing, adding a handful of berries at a time. Measure out 3 ¾ cups (925 mL) mashed strawberries. Set any remaining aside for another use, such as stirring them into plain yogourt.
Place the measured strawberries back in the bowl. Stir in 4 cups (1 L) granulated sugar and 3 tbsp (45 ml) candied ginger*. Let stand for 10 minutes. Add an 85 ml package of Certo Liquid Pectin and 2 tbsp (30 ml) of freshly squeezed lime juice. Stir constantly for 3 min. Spoon into jars (that have been recently washed with hot soapy water and thoroughly rinsed), filling until jam is no less than ½ in. from rim. Wipe rim clean. Seal jars with lids. Place in freezer to set – this will take at least 24 hours. Defrost for 2 hours before serving. Store jam in the fridge for up to 3 weeks or in the freezer for up to 6 months.
*Traditionalists can skip the ginger and replace the lime juice with lemon.