Strawberry Freezer Jam
Fresh strawberries are the star of this sweet spread, which perks up plain toast or biscuits in the morning.
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 24 hours
Recipe Created By: Farming Feeds Alabama Cookbook
Featured In: Tennessee Home & Farm
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 24 hours
Recipe Created By: Farming Feeds Alabama Cookbook
Featured In: Tennessee Home & Farm
Ingredients
- 2 cups crushed strawberries
- 2 cups sugar
- 1 box (1.75 ounces) pectin
- ¾ cup water
Instructions
- Rinse strawberries, and cut off tops.
- Using a potato smasher, crush the berries.
- In a separate bowl, measure out 2 cups of crushed strawberries, and mix with sugar. Let the mixture stand for 10 minutes, stirring occasionally.
- In a saucepan, mix together pectin and water. Bring to a boil on high heat, and stir the pectin into the strawberry mixture until dissolved. Pour into freezer containers.
- Leave the jam at room temperature for 24 hours before freezing.
Nutrition Facts (per serving): Calories – 414, Fat – 0.0g, Dietary Fiber –1.5g, Protein – 0.5g, Vitamin C – 78%
**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.
Tips & Notes
If you prefer a sweeter jam, add more sugar to taste.
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One Comment
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I make this strawberry freezer jam every year. I tried it with fresh peaches this year and it is delicious. I did it the same way but make sure peaches are fully ripe and soft and juicy.