Description
This No-Fail, Super Easy Strawberry Freezer Jam is the most delicious, fresh tasting jam you’ll ever have the pleasure of meeting. Once you try it, you’ll be spoiled for life. I call it “springtime in a jar”.
Ingredients
Scale
If you’re using liquid pectin:
- 4 cups granulated white sugar
- 1 quart fresh strawberries , this will equal approximately the 2 cups of crushed berries necessary for the recipe.
- 3 ounces liquid fruit pectin, I use one pouch of Certo which is readily available at most larger supermarkets. One pouch is 3 ounces or 88ml.
- 2 tablespoons fresh lemon juice, bottled lemon juice will also work
If you’re using powdered pectin:
- 4 cups granulated sugar
- 1 quart fresh strawberries , this will equal approximately the 2 cups of crushed berries necessary for the recipe.
- 1 1.75-ounce package powdered pectin, I use SureJell (original in the yellow box – not the no-sugar or low-sugar)
- ¾ cup water
- 1 tablespoons fresh lemon juice, bottled lemon juice will also work
Instructions
For the prep for liquid or powdered pectin:
- Wash and rinse glass jars (or plastic containers) and lids in the dishwasher or with hot soapy water. Dry thoroughly.
- Stem and crush strawberries. I use a potato masher but you can also pulse the berries on and off a few times in a blender or food processor – just be sure you leave it a little chunky.
To make this jam with liquid pectin:
- Measure exactly 2 cups of the prepared fruit into a large microwave-safe bowl. (Use a dry measuring up to measure the crushed strawberries and level it off at the top with a flat-edge knife – don’t be tempted to use extra berries!)
- Add the 4 cups of sugar and stir well for 1 minute. (Again, measure the sugar precisely, using a dry measuring up and leveling it off. You can also weigh the sugar. It should be 800g )
- Place the bowl in the microwave on high power for 3 minutes. (Mixture will not cook but will become warm enough for the sugar to dissolve). Remove from microwave and stir well for another minute.
- Allow the strawberry mixture to sit for 2 hours, giving it a good stir about every 30 minutes. Take a taste to make sure the sugar is dissolved. If it still has a bit of a grainy texture, stir for another minute or two until the sugar is well dissolved.(When the sugar is well-dissolved the mixture will actually deepen in color and lose its “cloudiness”. That’s when you’re ready for the next step.)
- Combine the liquid pectin and lemon juice in a small bowl. Add to strawberry mixture; stir for 3 minutes (no cheating, set a timer).
- Fill containers to within ½ inch of the top. Don’t fill any higher as the mixture will expand a bit in the freezer.
- Wipe off the top edges of containers and cover with lids. Let stand at room temperature for 24 hours.
To make this jam with powdered pectin:
- Measure exactly 2 cups of the prepared fruit into a large microwave-safe bowl. (Use a dry measuring up to measure the crushed strawberries and level it off at the top with a flat-edge knife – don’t be tempted to use extra berries!)
- Add the 4 cups of sugar and stir well for 1 minute. (Again, measure the sugar precisely, using a dry measuring up and leveling it off. You can also weigh the sugar. It should be 800g )
- Place the bowl in the microwave on high power for 3 minutes. (Mixture will not cook but will become warm enough for the sugar to dissolve). Remove from microwave and stir well for another minute.
- Allow the strawberry mixture to sit for 2 hours, giving it a good stir about every 30 minutes. Take a taste to make sure the sugar is dissolved. If it still has a bit of a grainy texture, stir for another minute or two until the sugar is well dissolved.(When the sugar is well-dissolved the mixture will actually deepen in color and lose its “cloudiness”. That’s when you’re ready for the next step.)
- Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 minute.
- Add the lemon juice to the pectin and stir to combine. Pour the pectin/lemon juice into the strawberry mixture; stir for 3 minutes (no cheating, set a timer).
- Fill containers to within ½ inch of the top. Don’t fill any higher as the mixture will expand a bit in the freezer.
- Wipe off the top edges of containers and cover with lids. Let stand at room temperature for 24 hours.
To store:
- After the 24 hours on the counter, refrigerate up to 3 weeks or freeze up to 1 year. Thaw in the refrigerator.
Notes
- Both of these recipes yield 5 cups of jam (or 80 1-tablespoon servings). The number of jars will depend on the size of your jars.
- Prep Time: 20minutes
- Resting time: 2hours
- Cook Time: 5minutes
- Category: Jam
- Cuisine: American
Nutrition
- Calories: 40kcal
- Sugar: 10g
- Sodium: 1mg
- Fat: 1g
- Saturated Fat: 1g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g