Description

This Strawberry Freezer Jam recipe offers a simple, quick approach to enjoying fresh, homemade strawberry jam without the need for traditional canning. Using fresh strawberries, sugar, lemon juice, and fruit pectin, this jam is prepared on the stovetop and then set at room temperature before being stored in the freezer. Perfect for spreading on toast or adding a sweet touch to desserts, this jam sets beautifully in 24 hours.

Ingredients

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Main Ingredients

2 cups fresh strawberries, hulled and mashed
1 1/2 cups granulated sugar
1/4 cup lemon juice
1 package (1.75 oz) fruit pectin
1/2 cup water

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Instructions

Prepare Jars: Wash your jars thoroughly in hot, soapy water to ensure they are clean and free from any contaminants.
Mix Berries and Sugar: In a mixing bowl, combine the mashed strawberries and granulated sugar. Stir well and let the mixture sit for 10 minutes to allow the sugar to blend and start dissolving.
Cook Pectin Mixture: In a saucepan, combine the fruit pectin and water. Bring the mixture to a boil, stirring continuously, and let it boil for 1 minute to activate the pectin.
Combine Pectin and Berries: Add the hot pectin mixture into the bowl with strawberries and sugar. Stir thoroughly for 2 minutes to ensure even distribution and activation of the gel.
Fill Jars: Pour the jam mixture into the prepared jars, leaving some space at the top for expansion.
Seal and Set: Seal the jars tightly and let them sit at room temperature for 24 hours to allow the jam to set properly.
Store Jam: After setting, transfer the jars to the freezer for long-term storage and to maintain freshness.

Notes

The 24-hour setting time at room temperature is essential for the jam to properly gel.
This jam is intended for freezer storage and should not be canned for shelf storage.
Ensure jars are completely dry before filling to avoid dilution of the jam.
If fresh strawberries are not available, frozen thawed strawberries can be used as a substitute.
Use non-metallic utensils to stir the jam to prevent reactions with the pectin.