Note: I now use Pomona’s Universal Pectin, click here for reasons why and the recipe for freezer jam using Pomona’s. Also, click here for a Freezer Jam ingredients buying guide for both Sure-Jell and Pomona’s. Keep reading for a tip about prepping strawberries.

I just finished my annual task of making strawberry freezer jam for the upcoming year! I ended up with twenty-two 2-cup containers, but I’m worried that it might not be enough jam. I’m probably going to have to make more since, apparently, I’m raising a wild pack of rabid jam eaters.

I write about my jam escapades every year and I find that I’m constantly finding new little tips that help out with the process. This year is no exception! You know how you’re not supposed to puree the fruit because then it won’t gel properly? (If you don’t know that, true story.) My least favorite part of making strawberry jam is smashing the strawberries. They’re tricky little buggers. I noticed in the directions this year, though, that it said you could use a food processor. You simply process the fruit to a fine chop, but do not puree. Since I finally have a food processor, I couldn’t wait to give it a try.

Yes, that container is almost empty! It’s been two days. These kids are rabid, I tell ya. RABID.

Using the food processor worked beautifully. The whole process went SO MUCH FASTER and I liked the final texture of the jam a lot. The fruit is more uniform in size and there aren’t any of those giant berries floating around in the jam. (I’m sure some people like the giant berries in the jam, but I’m not a fan.) So, that’s this year’s tip! Don’t be scared to use your food processor ”” just make sure you don’t process too much and you’ll be good!

P.S. Those berries got JAMMED. (Please, someone, get the joke! Here, maybe this will help…) Those berries got retro-jammed! (Now? Anyone?)