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.
I think this recipe makes 4 8 oz jars of Jam. I THINK.
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?
Mine was very thin. Any way to fix this?
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.
If I wanted to make peach jam, would the proportions and instructions be the same?
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