Julie Bove wrote:
....
> We made this when I was a kid but no window glass and we only made a small
> amount so ate it right away.

freezer jam starts with berries and sugar and
then added pectin mixed with lemon juice. i
would not want to ruin strawberries by cooking
them in the sun, but that is a matter of taste
and preferences.

back in the day when there wasn't easy
freezing i could see why this method would
be ok. i would add lemon juice to it to
make it even more acidic and to give it
more zip. i do that with freezer jam and
that is my third favorite way to eat them
(after fresh and fresh smashed for short-
cakes).

i've also smashed and frozen strawberries
to use for short-cakes in the middle of the
winter but the past few seasons haven't been
too good for production for me so i've not
had enough berries for both freezer jam and
to put some up for short-cakes.

i think freezing them whole would be
good too if you wanted to use them in
smoothies or other things where you don't
mind the texture of a thawed berry.

the heavy syrup method pulls enough moisture
out of the berry that freezing it doesn't make
that much difference in texture, plus the fact
that most of them are smashed anyways.


songbird