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
Strawberry Freezer Jam
Strawberry Freezer Jam
Prep Time
40 min
Yield
4-1/2 pints
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 five 1-cup plastic or freezer-safe containers with hot, soapy water. Dry thoroughly.
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 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.
Nutrition Facts
2 tablespoons: 79 calories, 0 fat (0 saturated fat), 0 cholesterol, 3mg sodium, 20g carbohydrate (20g sugars, 0 fiber), 0 protein.
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