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.
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.
Mine was very thin. Any way to fix this?
If I wanted to make this strawberry rhubarb jam could I substitute half the strawberries for rhubarb and would I have to cook the rhubarb?
Hi Renee, yes, you can substitute the rhubarb. As to whether or not you should cook it, that depends… do you like the taste of rhubarb without being cooked or do you like the taste better when it’s cooked? It would be very crunchy without cooking the rhubarb.
You can buy freezer jam pectin powder that does not require boiling. I use it all the time. I don’t think it would be a 1:1 substitution, but instructions are on the package.
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