OT - Jam with frozen strawberries?

This is really really OT, but I figured it would be a good place to ask! My boyfriend and I went strawberry picking last weekend and got… 12 litres of fruits. :shock: For only the two of us, that’s a lot (I think this would be 24 US pints? But I’m not sure, these units are extremely confusing for me). We have to cook them rather quickly because some of the fruits are starting to rot. Since we have a terrible week at work and don’t have time to cook much, we do not have any other choice than to freeze them.

I really really want to make jam, but never made some using frozen strawberries before. Have you ever tried? What would be the result (texture, colour, taste, etc)? Should we put sugar on the strawberries before we freeze them or not? Any tips we should know?

I hope it’s not a stupid question, I am not a very good cook unfortunately :oops: It’s a good thing my boyfriend loves to cook, he just made this wonderful apple/strawberry pie! yummy! :happydance:

well i found this when i googled though i didn’t read through the whole thing it does seem to indicate you can use frozen.

I just did this a few weeks ago with strawberries I had frozen from last year! :lol: :oops: It turned out GREAT.

I used ‘Certo’ pectin, you should be able to buy it in Montreal. I just followed the instructions for strawberry jam that was in the box with the Certo. The strawberries were fully thawed and I didn’t do anything different than the instructions for fresh berries. Like I said, it didn’t turn out any different. There is no need to put sugar on the berries before freezing.

Good luck!! :smiley:

looks like here may be some good answers here to your exact question too! :thumbsup:

Wow thank you so much for these quick replies! Now we know what to do! :cheering:

My boyfriend now understands how great this knitting forum is… and think we are hilarious! :smiley:

I might have misunderstood you, but you don’t have to cook the berries before you freeze them. Just wash/rinse, dry and measure into ziploc bags.

The best strawberry jam I ever made was one with no pectin. It had to be cooked longer and you can’t fiddle with the sugar/berry ratio, but it was wonderfully fresh tasting.

Unfortunately, I haven’t been able to locate the recipe. :?