Maple-Sweetened Strawberry Freezer Jam

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Maple-sweetened strawberry freezer jam recipe | ourheritageofhealth.com

Last weekend, I went strawberry picking, and I picked a whole bunch of beautiful ripe berries. After a few days, though, they started to get that soft, squishy feeling to them. And, as much as I love strawberries, I’m really not a big fan of the mushy ones. I can’t handle the texture. I hated the thought of wasting them, though, so I had to figure out something to do with them.

The solution to my squishy strawberry problem was to make jam since, when the strawberries are all cooked down together into delicious jam, you can’t tell which ones were mushy to begin with anyways 🙂

The bonus of making homemade strawberry freezer jam is that you can put into it anything that you want to. When you buy store bought jam, you’re limited by the (often questionable) ingredients they use, but when you make your own, you can use whatever sweeteners and flavorings you like.

Here is the recipe I used:

Strawberry Maple Freezer Jam

Ingredients:

  • 2 cups hulled and halved strawberries
  • 1/4 tsp lemon peel (I used freshly grated rather than dried)
  • 6 Tbs maple syrup (I used Grade B syrup for a stronger maple flavor) 

(*Note* I only had 2 cups of strawberries left over, so I only had enough to make one 4 oz jar of jam, but this recipe could be easily doubled or tripled if you have extra strawberries.)

Directions:

  1. Hull your strawberries and slice them in half (or in quarters if you have any really big ones).
  2. Crush the strawberries with a potato masher until no big pieces are left.
  3. Simmer the berries in a saucepan on medium heat, stirring often so they don’t stick to the bottom of the pan (I’ve definitely made that mistake before!)
  4. Add the maple syrup and the lemon peel and continue simmering and stirring until the jam reaches a thick consistency — about 30 minutes. Even though this recipe doesn’t have any added pectin (mainly because I didn’t have any on hand at the time), my jam still thickened up really well just with the simmering.

If you want a really smooth jam with no pieces of berry in it, you could strain the jam through a sieve, but since I don’t mind a few strawberry pieces mixed in I just left mine as it was.

This recipe makes enough to fill one 4 Oz Mason Jar. If I had had more mushy strawberries, though, I definitely would have made more!

This jam should keep in the fridge for 1-2 weeks, but for long-term storage it should go in the freezer. If you get the freezer-safe 4 oz jars, you can actually just put it right in the freezer (once if cools a bit) if you’re not planning to eat all your jam right away. Mine’s still in the fridge, though, because I’m pretty sure I’ll be polishing it off within the next couple of days 🙂

Enjoy!

What’s your favorite way to use up leftover, mushy strawberries?

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Maple-sweetened strawberry freezer jam | ourheritageofhealth.com

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5 thoughts on “Maple-Sweetened Strawberry Freezer Jam

  1. I used to have a large patch of wild strawberries, never got much at one time so froze berries as I picked them. At the end of the summer I made wild strawberry ice cream, sooo good! Could be a good way to use squishy berries too.

  2. I have some apples in my fridge that are no longer “crisp.” Instead of yet another batch of apple sauce, I’m making jam. This is amazing!

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