Strawberry Freezer Jam
With just 4 ingredients and about 30 minutes, this sweet Strawberry Freezer Jam is the easiest and most delicious way to take advantage of the season's fresh berries.
Servings 6 (½-pint) jars
- 2 cups crushed strawberries (about 4-5 cups whole berries before crushing)
- 4 cups granulated sugar
- ¾ cup water
- 1 tablespoon freshly squeezed lemon juice
- 2 ounces (about 6 tablespoons) powdered fruit pectin
Combine strawberries and sugar in a large bowl. Set aside for 10 minutes, stirring regularly.
In a saucepan, bring water and pectin to a boil over high heat, stirring constantly. Boil 1 minute. Stir hot pectin and lemon juice into strawberry mixture. Stir constantly for 3 minutes. Fill sterilized freezer-safe jars or other containers, leaving about ½-inch of headspace. Quickly cover with lids. Let stand at room temperature for 24 hours. Freeze for up to 12 months or refrigerate for up to 3 weeks. Thaw frozen jam in the refrigerator and stir before serving.
To make sure that the sugar is properly dissolved, be sure to follow the recipe instructions exactly and set a timer to make sure that you're giving the jam mixture plenty of time to come together. Stir it frequently, and let it sit as instructed.
Stick with regular granulated sugar (instead of sugar substitutes like Splenda or stevia) and do not decrease the quantity called for int he recipe. Jam making is an exact science, so measuring the correct quantities of fruit, sugar and pectin are essential to a successful batch of jam. For the same reason, many experts suggest that you should not try to double or triple the recipe to make a larger batch of jam. If you adjust the recipe in any way, the jam may not set properly.
Serving: 1tablespoon | Calories: 34kcal | Carbohydrates: 8.9g | Sodium: 5.2mg | Potassium: 12.6mg | Fiber: 0.2g | Sugar: 8.7g