Make delicious homemade strawberry freezer jam quickly. This no-cook recipe is simple for beginners and captures fresh berry flavor without the hassle of traditional canning.
Author:purejoyalex
Prep Time:20 min
Cook Time:5 min
Total Time:25 min
Yield:About 6 half-pint jars 1x
Category:Preserves
Method:No-Cook
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
4 cups fresh strawberries, crushed
7 cups granulated sugar
1 package (1.75 oz) powdered fruit pectin
1/2 teaspoon butter (optional, to reduce foam)
Instructions
Prepare the fruit: Wash and hull the strawberries. Crush them using a potato masher or food processor until you have a coarse pulp.
Measure the sugar: Measure 7 cups of sugar into a separate bowl. Set aside.
Mix pectin: In a medium saucepan, combine the powdered pectin with 1/4 cup of the measured sugar. Stir well.
Cook pectin mixture: Add 3/4 cup of water to the pectin-sugar mixture. Bring to a full rolling boil over high heat, stirring constantly. Boil hard for exactly 1 minute. Remove from heat immediately.
Combine with fruit: Stir in the crushed strawberries and the optional butter into the hot pectin mixture. Stir until the butter melts.
Add remaining sugar: Gradually add the remaining sugar, stirring until it is completely dissolved. Do not boil the mixture after adding the sugar.
Fill containers: Ladle the jam into clean, freezer-safe containers, leaving 1/2 inch of headspace in each jar or container.
Cool and freeze: Let the jam cool to room temperature on the counter for about 30 minutes. Seal the containers and place them in the freezer. The jam will be ready to use after 24 hours in the freezer.
Notes
This freezer jam keeps well in the freezer for up to one year.
For a no-pectin version, you will need to cook the fruit and sugar down significantly, which increases prep time. This recipe uses pectin for a quick set.
If you are looking for alternatives to making preserves, consider using meal planning services for weeknight dinners.