Berries · breakfast · Jams · Spreads · 18 comments ·
Strawberry Freezer Jam Recipe
Enjoy the great taste of summer year-round with this quick, no-cook strawberry freezer jam that is delicious on toast or pancakes. When you open a new jar, start thawing the next jar in the refrigerator. This jam goes fast!
Total time: 10 M
- 2 lbs. frozen strawberries hulled
- 2 cups granulated sugar
- 2 tbsp. fresh lemon juice
- 3 oz. liquid pectin
- Serving Size: 1 tbsp.
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Carbohydrates: 6g
- Fiber: 0g
- Sugar: 6g
- Protein: 0g
- Add ½ of strawberries and all of sugar to WildSide+ jar. Secure lid and select "Sauces." Let mixture stand for 5 minutes.
- Add other ½ of strawberries and secure lid. Press "Pulse" 4–6 times to crush strawberries.
- Add lemon juice and pectin. Secure lid and pulse 1–2 times.
- Let jam stand for 5 minutes. Pour into clean plastic containers or glass freezer jars.
- Store in refrigerator for 24 hours or until set. Refrigerate up to 3 weeks, or freeze up to 1 year.
Try different tender fruits, such as other berries, peaches, cherries, and apricots.
I didn’t see the word “frozen” and used fresh strawberries instead. Would this be why the end result was very thin? It’s still very tasty with icecream, yogurt, pudding, etc. but I was going for a nice thick jam for toast and waffles, etc. Do you have a jam recipe for using FRESH strawberries? Thank you,
This one is best done in the WildSide jar. If you try it in your FourSide jar, half the recipe.
How much stevia would I use?
How many jam jars does this make?
How to make pineapple jam?
In general 1 teaspoon of stevia is equal to 1 cup of sugar. We haven’t tested how this change might effect the consistency and how it blends. If you give this a try please let us know how it goes.
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