
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
- 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.
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
Recipe Creator
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