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    HOME » Recipes » Lemon Sweets

    Published: Mar 19, 2015 · Modified: Feb 19, 2021· This website generates income via ads ·

    Strawberry Freezer Jam

    Jump to Recipe Print Recipe Pin Recipe

    Yesterday Michael went to visit family and I stayed home for a little quiet time. I planned an afternoon jam-making Zen retreat. I had 4 pounds of ripe strawberries calling my name and an urge to stand in one spot and stir. It was perfect.

    Strawberry Freezer jam @theeggfarm.com

    By the time Michael got home, the jam was cooling on the counter and the mess was all cleaned up.

    I have decided to give up canning and preserving, except on a very small-scale. We just don't go through things fast enough, while visions of ptomaine poisoning dance through my head. It was like eating at my grandmother's house as a kid. I never knew if we would make it out alive.

    I ended up with four pints of jam, more than we need, but I kept one out and froze the rest. If you make freezer jam, make sure the jars you use are freezer safe. Not all canning jars are.

    Freezer Jam

    Here's how I made my jam.

    Strawberry Freezer Jam

    Small batch of jam for the freezer. No canning required.
    5 from 1 vote
    PRINT Pin
    Prep Time 25 mins
    Cook Time 25 mins
    Total Time 50 mins
    Course Condiment
    Cuisine American
    Servings 16 servings
    Calories 181 kcal

    Equipment

    • Food processor optional
    • Large heavy bottomed pot
    • Long handled spoon
    • Candy Thermometer optional, but nice!
    • Freezer safe jars with lids

    Ingredients
      

    • 4 pounds ripe strawberries
    • Juice of one lemon
    • 3 cups sugar

    Instructions
     

    • Wash and drain the strawberries. Remove the stem and core. Place the clean strawberries in the food processor, one half at a time.
    • Pulse several times until diced but not pureed, unless you like your jam smooth. Pout the strawberries into a tall, heavy bottomed pot.
    • Pulse the remaining strawberries and add to the pot. Pour in the lemon juice and sugar. You can use less sugar but may need to cook longer.
    • Place a small plate in the freezer to test if your jam is cooked to the point of setting.
    • Heat over high heat, stirring constantly until the sugar dissolves and the mixture comes to boil. Lower the heat to medium-high and continue cooking, stirring frequently.
    • Use a long-handled spoon to carefully scoop off any foam that forms on the top of the jam.
    • If you have a candy thermometer cook until the temperature reaches 230 degrees. I actually like my jam a little thinner so I turned off the heat at 215 degrees.
    • If you don't have a thermometer, you can drop a teaspoonful of the jam onto the chilled plate. Give it a minute to see if it thickens up. If it does you are good to go! If it runs, cook a bit longer and test again. Remember to put the plate back into the freezer.
    • Remove the pot from the heat and allow the jam to cool until just warm. Ladle into freezer safe jars.
    • Store one in the fridge and keep the rest frozen until you need them.

    Nutrition

    Nutrition Facts
    Strawberry Freezer Jam
    Serving Size
     
    1 TBS
    Amount per Serving
    Calories
    181
    % Daily Value*
    Fat
     
    1
    g
    2
    %
    Saturated Fat
     
    1
    g
    5
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Sodium
     
    2
    mg
    0
    %
    Potassium
     
    174
    mg
    5
    %
    Carbohydrates
     
    46
    g
    15
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    43
    g
    48
    %
    Protein
     
    1
    g
    2
    %
    Vitamin A
     
    14
    IU
    0
    %
    Vitamin C
     
    67
    mg
    81
    %
    Calcium
     
    19
    mg
    2
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    Keyword freezer, jam, no canning required, strawberry
    Tried this recipe?Let us know how it was!
    strawberry jam600

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    Comments

    1. Sylvester017 says

      March 23, 2015 at 12:25 pm

      5 stars
      Thx for the recipe. It took a while to catch on to what I was reading in the cooking steps but the jam turned out great and got more than a quart to freeze. We had strawberry jam on homemade waffles this morning! I left big chunks of strawberry during the blender process and we had nice strawberry bites in the jam!

      Reply

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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