Best 7 Mulberrystrawberry Freezer Jam Recipes
When summer's bounty of mulberries and strawberries collide, the result is a taste sensation that can be enjoyed all year long. Mulberry Strawberry Freezer Jam is a vibrant, flavorful preserve that captures the essence of these two fruits at their peak. With just a few simple ingredients and a little bit of time, you can create a delicious spread that will add a touch of sweetness to your morning toast, yogurt, or ice cream. Best of all, this freezer jam requires no cooking, making it a quick and easy way to preserve the taste of summer.
Let's cook with our recipes!
FREEZER STRAWBERRY JAM
Here is a basic strawberry jam recipe; no-cook. Once you try this and see how easy it is, you'll never buy commercial strawberry jam again!
Provided by Lennie
Categories Strawberry
Time P1DT3m
Yield 5 cups
Number Of Ingredients 4
Steps:
- You will need clean plastic containers and lids; rinse them thoroughly with boiling water and make sure they are completely dry.
- Rinse strawberries gently with clean water, pat dry, then stem and crush them thoroughly, one layer at a time.
- Measure exactly 2 cups crushed berries into a large bowl; stir in sugar.
- Let stand for 10 minutes, stirring occasionally.
- Mix water and pectin in small saucepan; bring to boil on high heat, stirring constantly.
- Continue boiling and stirring 1 minute.
- Remove from heat and add to fruit mixture; stir constantly for three minutes or until sugar is dissolved and no longer grainy; a few sugar crystals may remain and that's okay.
- Fill prepared containers immediately to within 1/2 inch of tops.
- Wipe off top edges and immediately cover with lids.
- Let stand at room temperature 24 hours.
- Your jam is now ready to use, and can be stored in the fridge for up to three weeks or frozen for up to one year.
- Thaw frozen jam in the fridge before using.
STRAWBERRY FREEZER JAM
This strawberry freezer jelly is quick, easy and delicious on toast, ice cream or even in milkshakes! Keep jars of this in the freezer and take them out when you are ready to use them. Once thawed, they will last approximately 1 month in the refrigerator. If it lasts that long!
Provided by JORDAN76
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 25m
Yield 80
Number Of Ingredients 4
Steps:
- Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.
- Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.
Nutrition Facts : Calories 40.6 calories, Carbohydrate 10.4 g, Fiber 0.1 g, Sodium 0.1 mg, Sugar 10.3 g
STRAWBERRY FREEZER JAM
Provided by Alton Brown
Time 1h50m
Yield 5 (8-ounce) containers
Number Of Ingredients 4
Steps:
- Place all the ingredients into the bowl of a food processor and pulse until pureed, about 10 to 12 pulses. Make sure there are still small chunks and not completely smooth.
- Spoon the strawberry mixture into 5 (8-ounce) lidded, plastic containers. Set aside at room temperature for 30 minutes. Store in the freezer for up to a year, or in the refrigerator for up to a week.
STRAWBERRY FREEZER JAM
When you luck into fresh strawberries, there's no better way to use them up than in jam, and this jam is as easy as can be. With just a few minutes of effort, you'll be reaping the rewards for months to come. Somehow freezing seems to capture that just-picked flavor better than almost any other form of preservation, so don't think for a minute that this easy recipe is too good to be true.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 20m
Yield 160
Number Of Ingredients 4
Steps:
- Mash strawberries with potato masher or in food processor until slightly chunky (not pureed) to make 2 cups crushed strawberries. Mix strawberries and sugar in large bowl. Let stand at room temperature 10 minutes, stirring occasionally.
- Mix water and pectin in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over strawberry mixture; stir constantly 3 minutes.
- Immediately spoon mixture into freezer containers, leaving 1/2-inch headspace. Wipe rims of containers; seal. Let stand at room temperature about 24 hours or until set.
- Store in freezer up to 12 months or in refrigerator for up to 3 weeks. Thaw frozen jam in the refrigerator and stir before serving.
Nutrition Facts : Calories 45, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 0 mg
STRAWBERRY FREEZER JAM
Strawberry season is in early June here in Indiana. A dear friend gave this recipe to me when we lived in Germany. It is good on ice cream, too! -Mary Jean Ellis, Indianapolis, Indiana
Provided by Taste of Home
Time 40m
Yield 4-1/2 pints.
Number Of Ingredients 6
Steps:
- Rinse five 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly. Wash and mash berries, measuring out enough mashed berries to make 4 cups; place in a large bowl. Stir in sugar, corn syrup and lemon juice. Let stand 10 minutes., In a Dutch oven, combine strawberry mixture and water. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat; skim off foam., Pour into containers, leaving 1/2 in. headspace. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate up to 3 weeks or freeze up to 12 months.
Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 20g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein.
STRAWBERRY-VANILLA FREEZER JAM
Serve this summery spread over ice cream, toast, and muffins.
Provided by foodinjars (Marisa McClellan)
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P2DT2h
Yield 36
Number Of Ingredients 5
Steps:
- Wash, hull, and coarsely chop strawberries in a large glass, ceramic, or stainless steel bowl. Mash with a potato masher to a fine texture, 1 or 2 minutes. Add sugar, lemon juice, and vanilla bean paste. Stir well and let stand until berries have released some of their juice, about 30 minutes. Add pectin, 1 tablespoon at a time, stirring until well combined after each addition. Let stand 5 minutes to activate pectin.
- Spoon jam into clean, wide-mouth, half-pint jars, leaving 1/2-inch headspace. Wipe rims clean with a damp paper towel. Loosely apply clean lids and set jars in freezer. Freeze completely, about 5 hours.
- Tighten lids. Store in freezer up to 1 year or in fridge up to 1 month.
Nutrition Facts : Calories 28.2 calories, Carbohydrate 7.1 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.2 mg, Sugar 6.5 g
MULBERRY/STRAWBERRY FREEZER JAM
Adapted from original recipe # 133147. First did with kids from Vera Court Community Center near Troy Gardens. All of the mulberrys were gathered using the old method of a big sheet on the ground under the tree with a very long pole and hooks on the end. Hook the highest branch you can reach and shake the hell out of the tree. THE KIDS WERE AMAZED. Mid to late June is the perfect time to gather the Mulberrys. Troy Gardens probably has 25 to 30 fruitfull trees. Now to just remember when they are ripe and then get there to gather them.
Provided by MadCity Dale
Categories Jellies
Time 40m
Yield 6 half pint jars
Number Of Ingredients 4
Steps:
- Cook any combination of berrys and sugar together for 10-15 minutes with a little water.
- Add Strawberry Jell-O gelatin.
- Label containers or bags with ITEM & DATE.
- Pour into containers or freezer bags and freeze.
- OR USE JELLY JARS AND PROCESS FOR CANNING.
Tips for Making Mulberry Strawberry Freezer Jam
- Use ripe, fresh fruit. This will ensure the best flavor and texture for your jam.
- Wash and hull the strawberries and mulberries. Remove any stems or leaves as well.
- Mash the fruit with a potato masher or fork. You can also use a food processor, but be careful not to over-process the fruit.
- Add the sugar and lemon juice to the fruit. Stir until the sugar is dissolved.
- Bring the mixture to a boil over medium heat. Then, reduce the heat to low and simmer for 20 minutes, or until the jam has thickened.
- Remove the jam from the heat and stir in the butter.
- Pour the jam into clean jars and seal them tightly.
- Process the jars in a boiling water bath for 10 minutes. This will help to preserve the jam.
- Let the jars cool completely before storing them in a cool, dark place.
Conclusion
Mulberry strawberry freezer jam is a delicious and easy-to-make treat that can be enjoyed all year long. With its sweet and tangy flavor, this jam is perfect for spreading on toast, waffles, or pancakes. It can also be used as a topping for ice cream, yogurt, or oatmeal. So next time you have a batch of fresh mulberries and strawberries, be sure to try making this freezer jam. You won't be disappointed!
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