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Nutrition Facts
Serving Size 1 cups 337g Recipe makes 5 cups)
Calories 723
Calories from Fat 3		(0%)
Amount Per Serving		%DV
	Total Fat 0.4g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 41mg		1%
Potassium 190mg		5%
Total Carbohydrate 187.4g		62%
	Dietary Fiber 4.2g	16%
	Sugars 165.5g
Protein 0.9g		1%
how is this calculated?

Freezer Strawberry Jam

Recipe #31972 | 1 day | 1 day prep | add private note

⁽²⁹⁾ RATE IT NOW Print Recipe

By: Lennie
Jun 23, 2002

Here is a basic strawberry jam recipe; no-cook. Once you try this and see how easy it is, you'll never buy commercial strawberry jam again!

5 cups (change servings and units)

Ingredients

1 quart fully ripe strawberry
4 cups sugar
3/4 cup water
1 box fruit pectin (like Sure Jell)

Directions

1
You will need clean plastic containers and lids; rinse them thoroughly with boiling water and make sure they are completely dry.
2
Rinse strawberries gently with clean water, pat dry, then stem and crush them thoroughly, one layer at a time.
3
Measure exactly 2 cups crushed berries into a large bowl; stir in sugar.
4
Let stand for 10 minutes, stirring occasionally.
5
Mix water and pectin in small saucepan; bring to boil on high heat, stirring constantly.
6
Continue boiling and stirring 1 minute.
7
Remove from heat and add to fruit mixture; stir constantly for three minutes or until sugar is dissolved and no longer grainy; a few sugar crystals may remain and that's okay.
8
Fill prepared containers immediately to within 1/2 inch of tops.
9
Wipe off top edges and immediately cover with lids.
10
Let stand at room temperature 24 hours.
11
Your jam is now ready to use, and can be stored in the fridge for up to three weeks or frozen for up to one year.
12
Thaw frozen jam in the fridge before using.

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Featured Reviews for This Recipe

From: MrsTinkerK

On Oct 28, 2009

This was my first time making jam; don’t know why I waited so long. I used a box of Kroger brand pectin, it set up very well and tasted good. I will definitely be making this again.

0 people found this review helpful

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From: MommyWhoBakes

On Jul 19, 2009

This was fantastic ! My family gobbled up a whole jar tonight at dinner. What I thought would last us a year in freezer jam might only make it through the month. Thank you for the easy and yummy recipe.

0 people found this review helpful

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From: * Pamela *

On Aug 4, 2004

I made this for Lennie's cook a thon. I hope you are feeling better Lennie! I made four double batches of this jam yesterday!! The package of fruit pectin that I used was was 57g (just for anyone who has never made jam before and wants to know). My mother in law makes strawberry freezer jam and it is a favourite of my DH. This recipe is just like his mom's and he was so happy to have jam and toast this morning. I did whirl the second, third, and fourth batches through the blender as my family seems to like it without the big chunks. Thanks for posting this recipe!

10 people found this review helpful

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From: Pamma Lamma Ding Dong

On Jul 31, 2004

I tried out a variation of this recipe. I used a different type of pectin which requires much less sugar (less then half). It turned out awesome!!! Thanks for idea.

8 people found this review helpful

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