I LOVE jam season. There is something so satisfying about finding amazing fruit at the farmer’s market (or growing your own), bringing it home, jamming it up and eating that deliciousness all year long. I also love to give the jam I make away because I always make so much and because I think anything in a mason jar is instantly adorable and gift-worthy.
This year I took my jam packaging to the next DIY level and made my own fabric toppers, paint-dipped jars and printable labels (Martha, can you hear me?) and today I’m going to share it all with you. Plus, I’ll share my favorite simple, low-sugar strawberry freezer jam recipe. Let’s do this.
1. After searching high and low for a fabric that would match the labels I made I came up short and decided to make my own patterned fabric. All I did was take some white fabric, a triangle eraser pencil-topper, and some fabric paint and made this cute confetti pattern that was perfect for the color scheme I envisioned.
2. Next, I painted my jars. I love dishes that look like they have been dipped in paint, plus I still wanted to see the pretty color of the jam through the jars so I only painted them 1/3 of the way. Just tape them off, paint paint paint, and let dry.
Low-Sugar Strawberry Freezer Jam
- 3 cups crushed strawberries (about 3-1 lb containers)
- 1-3/4 cups unsweetened cranberry-raspberry or apple juice
- 3 Tbsp Low-Sugar Pectin
- Up to 3 cups sugar (You can add as much or little as you like. I end up doing a cup to a cup and a half.), or 3/4 to 1 cup honey, or desired amount of other artificial sweeteners
- 4 to 5 8 oz half pint glass jars with lids and bands
- GRADUALLY ADD Pectin into fruit juice until dissolved. Bring to a full rolling boil that cannot be stirred down, over medium-high heat, stirring frequently. Boil hard 1 minute, stirring constantly. Remove from heat.
- IMMEDIATELY ADD prepared fruit* into hot pectin mixture. Stir vigorously for 1 minute. Stir in sugar.
- LADLE freezer jam into clean freezer jars leaving 1/2 inch headspace. Apply caps and let jam stand in refrigerator until set, but no longer than 24 hours. Serve immediately, refrigerate up to 3 weeks or freeze up to 1 year.
*To Prepare Strawberries: Hull and crush one layer at a time using a potato masher.
5. Print your labels! You can download a free set of eight of the labels I created here or by clicking on the label image. Then cut, attach them with string, or glue them to your jam lid before putting the ring around it.
So JAM good! Now be sure to come visit my sister and me as we blog about style, food, and the things we love over at The Pretty Life Girls. You can also find us on Instagram, Facebook, Pinterest, and Twitter!