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

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4.5 8 5
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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

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


Reviews for Strawberry Freezer Jam

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
georgeanna
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
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
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
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
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
Reviewed Jun. 4, 2010

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

MY REVIEW
ladyhog
Reviewed Aug. 30, 2009

"Can you substitute raspberries in this recipie?"

MY REVIEW
Petunia3091
Reviewed Jun. 24, 2009

"Can you use Splenda in place of sugar?"

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