Strawberry Freezer Jam with Powdered Pectin
This easy Strawberry Freezer Jam with powdered pectin is fresh, vibrant and perfectly set every time. A simple no-canning recipe with bright strawberry flavor and foolproof results.
Servings: 80 servings
Calories: 42kcal
Ingredients
- 4 cups granulated sugar
- 1 quart fresh strawberries yields about 2 cups crushed berries
- 1 1.75-ounce package powdered pectin (such as Sure-Jell in the original yellow box)
- ¾ cup water
- 2 tablespoons fresh lemon juice bottled also works
Instructions
For the prep:
- To ensure success, read the post and the Café Tips and FAQs in the post above before starting this recipe.
- Wash jars or plastic containers and lids in hot soapy water or dishwasher. Dry thoroughly.
For the jam:
- Stem and crush strawberries. I use a potato masher but you can also pulse the berries on and off a few times in a blender or food processor - just be sure you leave it a little chunky. 1 quart fresh strawberries (NOTE: start with a quart of whole strawberries to yield 2 cups of crushed berries.)
- Measure exactly 2 cups of the prepared fruit into a large microwave-safe bowl. (Use a dry measuring cup to measure the crushed strawberries and level it off at the top with a flat-edged knife - don't be tempted to use the extra berries!)
- Add the 4 cups of sugar and stir well for 1 minute. (Again, measure the sugar precisely, using a dry measuring cup and leveling it off. You can also weigh the sugar. It should be 800g ) 4 cups granulated sugar
- Place the bowl in the microwave on high power for 3 minutes. (Mixture will not cook but will become warm enough for the sugar to dissolve). Remove from microwave and stir well for another minute.
- Allow the strawberry mixture to sit for 2 hours, stirring for 1 minute every 30 minutes.
- Taste to make sure the sugar is dissolved. If you taste any small sugar crystals, stir for another minute or two until the sugar is fully dissolved. (When the sugar is well-dissolved, the mixture will actually deepen in color, lose its "cloudiness," and you won't taste any sugar crystals).
- NOTE: If the sugar does not seem to be fully dissolved at this point, you can return the mixture to the microwave for another minute or two, stirring thoroughly afterward.
- In a small saucepan, combine water and powdered pectin. Bring to a full boil (a boil that cannot be stirred down) over high heat, stirring constantly. Boil 1 minute.
- Combine the liquid pectin and lemon juice in a small bowl.
- Add to the strawberry mixture; stir for 3 minutes (no cheating, set a timer). 1 1.75-ounce package powdered pectin, ¾ cup water
- Ladle the jam into jars or containers to within ½ inch of the top. Don't fill any higher as the mixture will expand a bit in the freezer.
- Wipe rims, cover and let stand at room temperature for 24 hours until fully set. (Admire your delicious handiwork each time you walk by.)
To store:
- Store in the refrigerator for 3-4 weeks or in the freezer for up to a year.
Notes
Café Tips for making this jam:
-
- Use regular powdered pectin, not low-sugar or no-sugar versions. (I use SureJell)
- Prefer liquid pectin? See my liquid pectin version.
- Feel free to use frozen berries for this jam, but be sure to thaw them fully and crush them before measuring.
- Don’t try to reduce the sugar in this recipe! The sugar isn’t just for sweetness; it’s essential to help the jam set. If you prefer a lower sugar option, use a low-sugar or no-sugar pectin and follow the package directions (not this recipe).
- Don't skip the lemon juice! Lemon juice is important for helping the pectin work properly. It also brightens the flavor.
- Sometimes there will be a separation as jam begins to set and the berries will float to the top. This is normal. If you notice separation, just give the jam a stir, and the fruit will stay suspended.
- You may notice that your jam takes on a whitish cast in the freezer. No worries, it's just a temporary change in color due to freezing. When you're ready to use it, just let it thaw and the pretty red color will return.
Nutrition
Serving: 1 tablespoon | Calories: 42kcal | Carbohydrates: 11g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 0.3mg | Potassium: 19mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 1IU | Vitamin C: 7mg | Calcium: 2mg | Iron: 0.1mg