Strawberry Freezer Jam Recipe
Strawberry Freezer Jam Recipe photo by Taste of Home

Strawberry Freezer Jam Recipe

Publisher Photo
Strawberry season is in early June here in Indiana. A dear friend gave this recipe to me when we lived in Germany. It is good on ice cream, too! —Mary Jean Ellis, Indianapolis, Indiana
TOTAL TIME: Prep: 40 min. + freezing
MAKES:72 servings
TOTAL TIME: Prep: 40 min. + freezing
MAKES: 72 servings

Ingredients

  • 2 quarts fresh strawberries
  • 5-1/2 cups sugar
  • 1 cup light corn syrup
  • 1/4 cup lemon juice
  • 3/4 cup water
  • 1 package (1-3/4 ounces) powdered fruit pectin

Nutritional Facts

1 serving (2 tablespoons) equals 81 calories, trace fat (trace saturated fat), 0 cholesterol, 6 mg sodium, 21 g carbohydrate, trace fiber, trace protein.

Directions

  1. Wash and mash berries, measuring out enough mashed berries to make 4 cups; place in a large bowl. Stir in sugar, corn syrup and lemon juice. Let stand 10 minutes.
  2. In a Dutch oven, combine strawberry mixture and water. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat; skim off foam.
  3. Pour into jars or freezer containers, leaving 1/2-in. headspace. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate up to 3 weeks or freeze up to 12 months. Yield: 4-1/2 pints.
Originally published as Strawberry Freezer Jam in Taste of Home June/July 2006, p41

Nutritional Facts

1 serving (2 tablespoons) equals 81 calories, trace fat (trace saturated fat), 0 cholesterol, 6 mg sodium, 21 g carbohydrate, trace fiber, trace protein.

Reviews for Strawberry Freezer Jam

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 9, 2013

Great recipe. For those who said it didn't set up, freezer jam is a bit different from those you cook, so it won't set up like those.

MY REVIEW
Reviewed Jun. 9, 2013

I even doubled the pectin and it still did not set up. Shouldn't this be a no cook item?

MY REVIEW
Reviewed Jun. 18, 2011

i really don't know if i would. second year in a row i made it and it not jell. was very precise in my measurements. i'm wondering if the lemon juice plus the 3/4 cups of water is too much liquid. should the pectin have been increased to 2 packages as suggested by "smstillinger."

MY REVIEW
Reviewed Jun. 9, 2011

Tasty jam, but it didn't get very thick. I think it could use 2 packages of pectin instead of 1. The infomation in the pectin box said to use 2 packages for 2 quarts of berries.

MY REVIEW
Reviewed Jun. 4, 2010

Turned out delicious but slightly thinner than I expected. But overall very good and will make again.

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