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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
  • Total Time
    Prep: 40 min. + freezing
  • Makes
    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

  • Rinse five 1-cup plastic or freezer-safe containers and lids with boiling 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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Reviews

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Average Rating:
  • Nora
    Jun 27, 2018

    Turned out great

  • allybillhorn
    May 8, 2018

    I've been making this jam for YEARS! And my mom has been making it even longer. Once people have this jam, they never buy store bought again.

  • georgeanna
    Mar 29, 2015

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

  • jlbandlow
    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.

  • gary nelson
    Jun 9, 2013

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

  • ToshaCu
    Oct 28, 2011

    No comment left

  • lovemaumee
    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."

  • smstillinger
    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.

  • MelissaV81
    Jun 4, 2010

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

  • ladyhog
    Aug 30, 2009

    Can you substitute raspberries in this recipie?