Strawberry Freezer Jam
An easy, no-cook strawberry jam designed for freezing, offering a simple way to preserve fresh berries without traditional canning.
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Instructions
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Rinse and hull berries, then coarsely chop or quarter them.
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In a nonreactive container, crush the prepared berries to yield 2 cups, retaining some texture.
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Stir sugar into the crushed berries and let stand for 10 minutes.
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In a small saucepan, combine dry pectin and water, stirring over medium-high heat until dissolved.
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Bring the pectin mixture to a full boil for 1 minute, then remove from heat and cool for 3 minutes.
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Pour the cooled pectin into the berry-sugar mixture and stir until combined.
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Transfer the jam to clean half-pint jars or plastic containers, leaving 1/2-inch headspace.
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Seal containers, let stand for 24 hours, then refrigerate for up to one month or freeze for up to one year.