Strawberry Season

I stopped by Tacoma Boys in Puyallup on Sunday morning, right after they opened.  I had heard from a few people that you could buy the previous days produce at half the price.  I was a bit nervous to ask, but walked in and asked the women at the front counter.  Boy did they have a deal to give!  I got 6 lbs of strawberries for $2.00 and 2 lbs of grapes for $2.00.  They had plenty more of both, I couldn’t be the person who took all of them, and it worked out well because an elderly lady came in with her husband looking for the same thing.  I asked her what she would be doing with hers and she said making jam for her grandkids!  This was exactly what I was headed to do as well.

I know there are about a hundred different recipes for Strawberry Freezer Jam, but after three years, I have fine-tuned ours to include less sugar and no pectin.  Some will say this is not truly jam, but it is better for us because it’s taste and consistency allows use over ice cream, waffles, on sandwiches, etc…

Below is the original recipe I started with given to me by a friend two years ago.


4 cups Strawberries

2 cups Sugar

1 oz of Lemon Juice

Boil strawberries and sugar stir continually.  After it reaches a boil – continue to boil for ten minutes or until thickened.  Keep stirring and add lemon juice.  Refrigerate overnight to firm up.  Add to jars and freeze.

When this recipe is multiplied, it ends up with 8 cups of sugar and 4 ounces of lemon juice.  That is excessively too much sugar – it turns out wickedly sweet.  In addition to that, the amount of lemon juice required leaves it with a bitter after taste.  Altering it slightly allows for keeping the original taste of the strawberries with a hint of sugar and a small amount of lemon.  The most important component to the recipe is boiling.  The purpose of boiling the strawberries and sugar is to breakdown the sugar and turn it into simple syrup by combining it with the strawberries.  The Peters’ altered recipe for 6 lbs of strawberries (or 15 cups) is similar, but slightly less sugar and lemon juice and has some kid friendly components since our twins love to cook.

The Peters’ Strawberry Freezer Jam

15 cups Strawberries (about 6 lbs)

4 cups Sugar

Shy ½ cup of Lemon Juice

Wash, hull and quarter the strawberries then add to a bowl.  Have the kids get a potato masher and smash strawberries in a bowl until almost complete crushed.  Take those and add into a blender.  Pulse on Low/Puree until it is the desired consistency.  If your blender has a cup measurement, take this opportunity to measure each batch as it is added to the cooking pot.  Once all the strawberries have been added to the pot, begin to slowly boil and add sugar.  Stirring continually bring to a boil and allow boiling for ten minutes.  Keep stirring and add lemon juice to taste.  Cover and refrigerate overnight to thicken.  Add to jars and freeze.


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