I am fairly new to all of this, fyi.
Hoping someone can guide me on how to correct a problem. I made strawberry freezer jam tonight and followed this recipe: https://thecafesucrefarine.com/easy-strawberry-freezer-jam/
The problem is, the sugar and strawberries separated. I read that sometimes if you flip the jars over it can solve the problem but it did not. Now, seven hours later there’s a sugar part and a very liquidy strawberry part. I read you can amend the issue like this: https://chelsweets.com/certo-strawberry-freezer-jam/#:~:text=Freezer%20jam%20is%20supposed%20to,sugar%20didn't%20fully%20dissolve.
Does anyone have a recommendation? I have like 14 jars and can’t really afford to fail.
by chapelson88
3 Comments
Are these in the freezer? That’s part of what keeps them the right consistency.
I also don’t like chunks so I blend the fruit mix… this also helps with the consistency.
r/canning is likely going to be more helpful than here because that’s their focus, but from the picture, it looks like you have a thick, undissolved layer of sugar at the bottom and then the juice and strawberries (which naturally float—so annoying) on top. Check to see if that’s the case, and, if it is, I’d stir for a bit longer to dissolve that sugar. That, ideally, will thicken the juice that’s currently on top and allow the strawberries to be captured within that thickened juice.
If that’s not the case and the sugar is completely well-dissolved, you could try adding another pectin package to try to thicken it. If that still doesn’t work, you can always just give it a good stir before you use it each time.
After looking at those recipe instructions you provided, I didn’t like their methods of mixing, microwaving, and time sitting during preparation at all. Way too long to sit..2 hours? Plus, using the microwave to try to dissolve the sugar faster..no, never have I seen that before, nor would I ever do that. Just my personal opinion, not knocking you, OP, it’s the recipe I have a problem with. 🙂
I’m sure there’s a possibility that your jam came out that way due to a strange/different recipe that’s not very common, at least not one I’ve ever seen like that before. Others can chime in on that though, as maybe they’re familiar with some of those methods in the instructions.
I’ve been making the Certo Sure-Jell recipe for strawberry freezer jam for many years now and I’ve never had a fail with their recipe. Their method is faster than the one you used and the sugar is always completely dissolved when it’s time to fill the jars. I’ve also never had this fruit separation problem either.
Also, as you’ll see in the Sure-Jell recipe, they don’t have you mix the pectin and lemon juice together separately from the fruit mixture, they just have you put those directly into the fruit mixture and then stir it all together for 3 minutes.
As for what you can do now? The only option is to open them and stir them up and get them into the freezer right away. It’s hard to tell where you are in the process by your picture. Is it still on the counter during the setting stage and, if so, how many hours has it been? Or were they already in the freezer and look like that? They don’t look frozen to me, but please clarify, OP.
Here the direct link to the Sure-Jell recipe for strawberry freezer jam.
https://www.kraftheinz.com/surejell/recipes/518933-certo-strawberry-freezer-jam