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Strawberry Freezer Jam

Prep Time:

20 mins

Cook Time:

30 mins

Serves:

80 servings

Level:

Beginner

Just because strawberry jam is typically preserved by canning doesn't mean you have to do it that way.

Ingredients

Gather the ingredients.
Rinse berries and pat dry. With a paring knife, remove hulls.
Quarter berries or chop coarsely.
Place berries in a medium nonreactive container. Crush berries with a potato masher until broken down but still have some texture. Measure out 2 cups mashed berries; reserve any extra for another use.
Add sugar to mashed berries and stir to combine thoroughly. Let stand 10 minutes.
Combine dry pectin and water in a small saucepan. Stir over medium-high heat until pectin dissolves completely. (It might be lumpy at first.)
Bring to a full boil for exactly 1 minute and remove from heat. Allow to cool for 3 minutes.
Pour pectin directly into berry-sugar mixture and stir until thoroughly combined.
Pour jam into clean half-pint canning jars or plastic containers, leaving 1/2-inch headspace. Seal jars and let stand for 24 hours.

How long the jam would last?

Store in refrigerator for up to one month or in freezer for up to one year. Thawed jam can keep in the refrigerator for up to one month.

PRODUCT IN THIS RECIPE:

Olivivero IQF Strawberry