Homemade strawberry jam is something really special--so much better than most of what you can buy commercially. And the easiest strawberry jam you can make is freezer jam. There's no cooking and no canning involved. Just fresh, fabulous, easy homemade jam.
I'll tell you a secret, too: I actually prefer the taste of freezer jam to traditional jam. It's bright, fruity, and tastes like spring in a jar when you pull it out of your freezer the following winter.
This isn't strictly a tutorial on how to make freezer jam. That's super easy, and I just follow the directions on the package of freezer jam pectin, after all. But I do want to share my technique for you that takes making freezer jam from just simple to insanely fast and easy.
Freezer jam pectin is available in most major grocery stores. I started with four cups of sliced up fruit, just like the package instructed me.
But here's where I take a slight detour from the instructions, which simply say to smash the berries, sugar, and pectin together with a potato masher. I don't like potatoes, so I don't have a masher, so I had to improvise the first time I made jam. I threw it all in my Kitchenaid mixer and gave it a whirl for a few seconds.
In about a minute, I ended up with absolutely perfectly mixed and mashed strawberries. Still nice chunks left, but lots of good puree as well. The Kitchenaid does a brilliant job of smashing the berries. When I was making jam favors for my daughter's Strawberry Picnic birthday party, my jamming-expert friend Liz came over to help me. She was initially dubious when I put my berries in the Kitchenaid bowl, but a moment later, she was a complete convert, and she's been making jam this way ever since.
All that's left is to ladle the jam into freezer jars (leave a little head-room for expansion!) and pop in the freezer to enjoy in the months ahead.
May I suggest on some buttery, tender scones?
Buy up those fresh seasonal strawberries while they're on sale now and make enough to last the rest of the year!