Canning Strawberry Freezer Jam???

[artistmom40322]

I always make lots of strawberry freezer jam, I'm talking LOTS...30 batches or more...so I can share with my family and friends. I am doing less freezing and more canning these days. I want to "can" my freezer jam. I am still sorta new to the whole canning thing, especially when trying new things. I am trying to move away from freezing all together. So, can I "can" my freezer jam, or will it change it too much. I'm thinking water bath...somebody give me some advice. I am hoping to NOT change the wonderful fresh flavor, but it might not be possible. I will take any and all ideas, even new recipes....thanks all...
I have been really busy lately and have not checked in much...we also lost a family member a little over a week ago....sad times...
Thanks in advance for the help!
Robin

[Anon001]

Almost any pectin product will have instructions for both jelly and jam. Most can be done in a water bath canner.

I know nothing about freezer jam. I've never had anything but regular canned jellies and jams.

On a similar note, if you cook them down, use the juice to make jelly and save the pulp for the jams. You get twice the bang for the buck.

Paul

[NCLee]

I've never made freezer jam, so this is just my 2-cents.

If freezer jam isn't cooked, then canned jam won't taste the same. When canning the fruit (regardless of how it's used) will be cooked to some degree.

Personally, I wish that weren't the case. There are many fruits that I enjoy right off the vine, tree, or wherever it grows. Don't like them once they are cooked. While I'll eat them, much prefer the flavor and texture of raw fruit.

All that said, :) here's a link with a lot of information on making jams and jellies according to the current guidelines. Perhaps, you'll find something of interest there for your strawberries.

http://www.uga.edu/nchfp/how/can7_jam_jelly.html

Another FWIW, I, too am trying to make the move from using the freezer so much. However, there are somethings that are best only if they are frozen, instead of preserving in other ways. A good example, is a nice juicy rib-eye steak. Canning, dehydrating, brining, etc. just don't cut it. LOL

Consider going ahead and making some of your freezer jam. Then, concentrate more on getting other meats and veggies into canning jars or the dehydrator. Just down size your freezing to only those things that can't be preserved by other methods. That's what I'm in the process of doing. Gonna keep freezing fresh corn on the cob!

Plus, I'm using the freezer as a temporary holding area when loss leader sales and seasonal sales offer more than I can process at one time. Same when I have excess produce of any time. Freeze it until it can be canned or dried.

Hope this helps. Good luck with your jam.

Lee

[Mom5farmboys]

Its been my experience that when freezer jam is left out of the freezer (by accident of course! :) ) it gets really runny and soupy. Its the cold that makes it hold together. For that reason it would seem that if you canned it it wouldn't have the same texture as jam made for storage at room temp.

You could always try a few jars and see what happens. Good luck.

[artistmom40322]

Mom5,
I have had that also happen, by accident of course....this jam recipe is also awesome over ice cream and "in" it when I make homemade...guess I'll stay with the tried and true! Thank you for your input.
Robin

[artistmom40322]

Lee,
There is nothing like the fresh taste of strawberries. Since you are using your freezer some, as am I ( I have 3 full to the top, mostly of meat and broccoli, and veggies that don't can well, and "fresh" corn), I would highly recommend that you try the freezer jam recipes on the Sure Jell box. I also make blackberry freezer jam, it's not as good as the strawberry, but still great. I love them because of the fresh taste of the berries. It is eaten almost daily in this house...on something. LOL
I will look over the site you included...maybe something there also.
I will let you know what I find and try...
Thank you,
Robin :)

[artistmom40322]

Thanks, Paul....
You need to try this freezer jam just once..it is my favorite kind..was hopeful to can it... :(
Robin