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!
Overview
Total time: 10 M
Servings: 80
Calories: 25
Ingredients
- 2 lbs. frozen strawberries hulled
- 2 cups granulated sugar
- 2 tbsp. fresh lemon juice
- 3 oz. liquid pectin
Nutritional Information
- Serving Size: 1 tbsp.
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Carbohydrates: 6g
- Fiber: 0g
- Sugar: 6g
- Protein: 0g
Instructions
- 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.
Notes
Try different tender fruits, such as other berries, peaches, cherries, and apricots.
The jars do not need to be sterilized before use.
do you have to sterilize the jars?
Can I substitute the 3 oz of Liquid Pectin with 3 oz of Dry Pectin.
Thanks.
The strawberries are done frozen? Definitely not getting "chopped" berries at 4-5 pulses.
Luke – I’m no expert, but I just looked it up on sbcanning.com, and I don’t think you can substitute unless you boil the mixture after adding the powdered pectin. The boiling activates the powder into gel. Here’s what it says: Powdered versions must be added then boiled again for some period of time to activate the gel process. Most recipes that are a “clear” jelly will ask for the liquid version so that there is no visible change to the recipe. Some jams require a liquid version as well.
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