This recipe calls for 3 cups of prepared fruit, about 1 1/2 pounds of whole fruit, sugar, and lemon. You’ll also need instant or no-cook powdered pectin, which you can find in the canning section at most grocery stores.
Have you ever had summer fruit so sweet, so juicy, and so fragrant that the mere thought of boiling it away with sugar until jammy made you just plain sad? This summer, on a quest to preserve strawberries from a sunny afternoon of U-pick fun, I discovered no-cook freezer jam. The resulting jam is so vibrant and fresh-tasting, it’s as if the ripe fruit never met heat and its succulent qualities were frozen in time by the freezer.
Regular jam-making and canning are old favorites of mine, but freezer jam is freedom from those times when the hours of boiling fruit and water baths are not only arduous, but also impractical. No-cook freezer jam is the answer for anyone who wants to make jam, but doesn’t have the time, space, or patience required for traditional jam-making. The fact that it turns stunning fruit into an impeccable jam will make you fall in love with it.
Ingredients
7 cups strawberries, hulled
1 1 3/4 oz. pkg. light powdered pectin
1 3/4 cup sugar, divided
Please continue to Next Page (>) for the full list of ingredients and complete cooking instructions.
Ingredients
7 cups strawberries, hulled
1 1 3/4 oz. pkg. light powdered pectin
1 3/4 cup sugar, divided
1 cup light corn syrup
8 1/2-pint freezer-safe plastic containers and lids, sterilized
How to Make It
Thoroughly crush strawberries in a large bowl; set aside. Combine pectin with 1/4 cup sugar. Gradually add pectin mixture to strawberries, stirring vigorously. Let stand for 30 minutes, stirring occasionally. Add corn syrup; mix well. Gradually stir in remaining sugar until dissolved.
Spoon into containers leaving 1/2-inch headspace; secure lids. Let stand overnight at room temperature before freezing.
May be frozen up to one year. Store in refrigerator up to 4 weeks after opening.
Source: allrecipes.com