Strawberry Freezer Jam Recipe

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

  1. Add ½ of strawberries and all of sugar to WildSide+ jar. Secure lid and select "Sauces." Let mixture stand for 5 minutes.
  2. Add other ½ of strawberries and secure lid. Press "Pulse" 46 times to crush strawberries.
  3. Add lemon juice and pectin. Secure lid and pulse 12 times.
  4. Let jam stand for 5 minutes. Pour into clean plastic containers or glass freezer jars.
  5. 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.



18 comments


  • Blendtec

    The jars do not need to be sterilized before use.


  • j

    do you have to sterilize the jars?


  • Luke Davis

    Can I substitute the 3 oz of Liquid Pectin with 3 oz of Dry Pectin.
    Thanks.


  • Katy Pritzl

    The strawberries are done frozen? Definitely not getting "chopped" berries at 4-5 pulses.


  • KarenL

    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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