Strawberry Freezer Jam Recipe

4.5 8 5
Strawberry Freezer Jam Recipe
Strawberry Freezer Jam Recipe photo by Taste of Home
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Strawberry Freezer Jam Recipe

Read Reviews
4.5 8 5
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
Featured In: 19 Freezer Jam Recipes
MAKES:
72 servings
TOTAL TIME:
Prep: 40 min. + freezing
MAKES:
72 servings
TOTAL TIME:
Prep: 40 min. + freezing

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

Directions

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.
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.
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

2 tablespoons: 79 calories, 0 fat (0 saturated fat), 0 cholesterol, 3mg sodium, 20g carbohydrate (20g sugars, 0 fiber), 0 protein.

  • 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
  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

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Reviews forStrawberry Freezer Jam

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georgeanna User ID: 1160318 223773
Reviewed Mar. 29, 2015

"This made delicious jam. I have made other freezer jam and agree with jlbandlow, they set up differently."

MY REVIEW
jlbandlow User ID: 4353070 120800
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
gary nelson User ID: 4354367 120797
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
lovemaumee User ID: 192516 206482
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
smstillinger User ID: 3094333 59973
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
MelissaV81 User ID: 1221953 59970
Reviewed Jun. 4, 2010

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

MY REVIEW
ladyhog User ID: 4059248 60803
Reviewed Aug. 30, 2009

"Can you substitute raspberries in this recipie?"

MY REVIEW
Petunia3091 User ID: 2055974 59969
Reviewed Jun. 24, 2009

"Can you use Splenda in place of sugar?"

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