Strawberry Freezer Jam
Stephanie Keeping published this recipe on spaceshipsandlaserbeams.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Kirsten Kimbler on SeeMeCook
This easy strawberry freezer jam takes ripe strawberries and turns them into a delicious spreadable jam that can be enjoyed all year long without the need for traditional canning equipment.
- Time
- 24 hours 20 minutes
- Equipment
- Stovetop and blender
- Good for
- Snacks
- Cuisine
- American
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 480 g
- 800 g
- 175 g
Weights are estimates. Together, the ingredients weigh about 1.51 kg before cooking, which is about 150 g per serving.
Steps
Prepare mason jars and lids by washing and sterilizing them in boiling water or by running them through the sterilization cycle on a dishwasher.
Rinse the strawberries and remove the stems. Slice the berries into halves or quarters to make the crushing process easier.
Use a potato masher to crush the strawberries into very small pieces. Do not use a food processor or blender to puree them unless you prefer a jam with no fruit chunks.
Measure precisely 2 cups of the crushed strawberries along with their juices and place them in a large mixing bowl.
Add precisely 4 cups of granulated sugar to the strawberries, mix well, and set the mixture aside.
In a small saucepan, stir together the full package of fruit pectin and the 3/4 cup of water.
Bring the pectin mixture to a boil over medium-high heat while stirring constantly. Once boiling, continue to stir and boil for exactly 1 minute.
Pour the boiling pectin mixture into the strawberry and sugar mixture. Stir the combined mixture until all the sugar is dissolved; only a few sugar granules should remain visible.
Ladle the jam into the prepared sterilized jelly jars, secure the lids, and leave the jars at room temperature to set for 24 hours.
After 24 hours, tighten the lids completely and store the jars in the refrigerator or freezer.
Notes
Freezer jam has a thinner set consistency and a fresher fruit taste than cooked jam. If you want a low-sugar or no-sugar version, you must purchase a specific pectin designed for that purpose; simply reducing the sugar in this recipe will prevent the jam from setting. The jam will thicken slightly more once refrigerated.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 341
- Protein
- 0 g
- Carbs
- 88 g
- Fat
- 0 g
- Fiber
- 1 g
Where the calories come from
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