Strawberry Freezer Jam
Yield: 64 Tablespoons
Classic Strawberry Freezer Jam is bright red and bursting with fresh strawberry flavor. It is irresistible on toast or a warm dinner roll!
- 2 cups strawberries diced or mashed (see notes)
- 4 cups granulated sugar
- 6 fluid oz. Certo Liquid Pectin 1 pouch
- 2 Tablespoons lemon juice
Stem and dice or mash strawberries thoroughly. Do not fully puree in a blender or food processor.
Using a liquid ingredient measuring cup, measure exactly 2 cups of diced/mashed fruit into large bowl. Using a dry ingredient measuring cup, measure exactly 4 cups of sugar. Stir in sugar. Let stand 10 min., stirring occasionally.
Mix pectin and lemon juice in a small bowl. Add to strawberry mixture; stir at least 3 minutes or until sugar is dissolved and no longer grainy.
Fill all containers to within 1/2 inch of tops (leave room for expansion during freezing). Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours.
Refrigerate up to 3 weeks or freeze up to 1 year.
Purchase 1 qt. fully ripe strawberries to equal 2 cups diced or mashed prepared fruit.
Do not swap powdered pectin for liquid. The instructions and amounts vary among different brands. Read well before beginning!
If using a food processor or blender to dice the strawberries be sure to use the Pulse setting. Do not puree! You want a somewhat chunky consistency, not liquid.
Be sure to measure the ingredients exactly and do not use less sugar.
Do not skip stirring for a full 3 minutes after adding the pectin. There should be no visible grains of sugar left along the sides of your bowl.
Lemon juice contains an additional natural pectin so do not omit it! I have used fresh squeezed lemon juice as well as bottled lemon juice and have not found a difference.
Best success when not doubling the recipe.