Freezer Strawberry Jam

Course : Jams
Serves: 1
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1 quart fully ripe strawberries
4 cups sugar
2 tablespoons fresh lemon juice
1 package liquid fruit pectin

Preparation / Directions:

Rinse clean plastic containers or freezer jars, and lids with boiling water. Wash fruit; remove stems, and crush berries. (Crush one layer at a time with potato masher, or, if using food processor, pulse to chop. Do not puree. Jam has bits of fruit.) Measure 1 3/4 cups crushed berries into a large bowl. Measure sugar into a medium bowl. Stir sugar into fruit. Set aside for 10 minutes, stir occasionally. Empty contents of liquid fruit pectin pouch into small bowl. Stir in 2 tablespoons lemon juice. Stir pectin mixture into fruit mixture. Stir constantly until sugar is dissolved and no longer grainy, about 3 minutes. (A few sugar crystals may remain.) Pour into clean containers to within 1/2 inch of tops. Wipe off top edge of container; cover with lid. Let stand at room temperature 24 hours. (Caution, if room is very warm refrigerate as soon as product has thickened, to avoid possible fermentation). Freeze for long-term storage, or refrigerate and use within 3 weeks.


Nutritional Information:

3104 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 802g Carbohydrate; 0mg Cholesterol; 8mg Sodium

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