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Strawberry Freezer Jam

 Strawberry Freezer Jam
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
72 ServingsPrep: 40 min. + freezing


  • 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


  • 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.
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.