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5
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votes
Strawberry Freezer Jam Recipe
Fresh or frozen strawberries are combined with sugar and freezer jam pectin to create a luscious spread that is delicious on biscuits or as a dessert topping.
Prep Time
20
minutes
mins
Resting time
30
minutes
mins
Total Time
50
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
88
servings
Calories:
19
Author:
Candace
Equipment
4
Mason jars, 8 ounce
4
Mason jar caps
1
Potato masher
1
Meat chopper
Ingredients
4
cups
mashed strawberries
just over 4 pounds (about 4 ¼ pounds before hulling
1 ½
cups
sugar
*
5
Tablespoons
freezer jam pectin
(1 pouch)
Instructions
Wash and hull* strawberries. Mash strawberries using a potato masher or meat chopper to reach 4 cups.
In a large bowl, add berries, sugar, and pectin, stirring for 3 minutes.
Add jam to jars, leaving ½ inch at the top. Wipe jar rims and cover with lids.
Allow to rest for 30 minutes to thicken before serving or storing.
Notes
*To 'hull' a strawberry means to remove the leafy cap as well as the tough inner core of the strawberry. Do this carefully, using a pairing knife.
Makes just over 5 cups.
Freeze for up to 1 year, or refrigerate for 3 weeks. (Strawberry freezer jam is not shelf stable, and requires cold storage.)
*Granulated SPLENDA® No Calorie Sweetener may be substituted. Refer to instructions for substitution ratios.
Nutrition
Serving:
1
teaspoon
|
Calories:
19
|
Carbohydrates:
5
g
|
Protein:
0.1
g
|
Fat:
0.04
g
|
Saturated Fat:
0.002
g
|
Polyunsaturated Fat:
0.02
g
|
Monounsaturated Fat:
0.005
g
|
Sodium:
2
mg
|
Potassium:
16
mg
|
Fiber:
0.3
g
|
Sugar:
4
g
|
Vitamin A:
1
IU
|
Vitamin C:
6
mg
|
Calcium:
2
mg
|
Iron:
0.1
mg