Strawberry Freezer Jam

Name: Strawberry Freezer Jam
Prep time: 40 min
Total 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

Total Time Prep: 40 min. + freezing

Yield 4-1/2 pints

Test Kitchen Approved

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