Taste of Home
Strawberry Freezer Jam
TOTAL TIME: Prep: 40 min. + freezing
YIELD: 4-1/2 pints.
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
Ingredients
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2 quarts fresh strawberries
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5-1/2 cups sugar
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1 cup light corn syrup
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1/4 cup lemon juice
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3/4 cup water
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1 package (1-3/4 ounces) powdered fruit pectin
Directions
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1.
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.
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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.
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3.
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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