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.
Servings: 88 servings
Calories: 19
Equipment
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
*Granulated SPLENDA® No Calorie Sweetener may be substituted. Refer to instructions for substitution ratios.
**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.)
Nutrition
Serving: 1teaspoon | Calories: 19 | Carbohydrates: 5g | Protein: 0.1g | Fat: 0.04g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.005g | Sodium: 2mg | Potassium: 16mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 6mg | Calcium: 2mg | Iron: 0.1mg