|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 0g||1%|
|Total Sugars 10g|
|Vitamin C 3mg||17%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Just because strawberry jam is typically preserved by canning doesn't mean you have to do it that way. Freezer jam—a simple method that combines fresh berries with a pectin solution that's cooked separately and stirred in—is a popular option.
Because the berries never see heat, this jam retains a much fresher strawberry flavor. Mashing rather than pureeing the berries creates a jam with better texture; a puree can take on a gummy set.
This recipe calls for standard dry pectin. There are two major brands, Kraft Sure-Jell and Ball RealFruit. Both work equally well and are interchangeable. Although you might be tempted to scale back the sugar on this recipe, it does more than sweeten; it helps the pectin do its thing. For a lower-sugar jam, you'll need to use a pectin specifically designed for low-sugar recipes.
1 pound strawberries
4 cups granulated sugar
1 (1 3/4-ounce) packet dry pectin
3/4 cup water
Gather the ingredients.
Rinse berries and pat dry. With a paring knife, remove hulls.
Quarter berries or chop coarsely.
Place berries in a medium nonreactive container. Crush berries with a potato masher until broken down but still have some texture. Measure out 2 cups mashed berries; reserve any extra for another use.
Add sugar to mashed berries and stir to combine thoroughly. Let stand 10 minutes.
Combine dry pectin and water in a small saucepan. Stir over medium-high heat until pectin dissolves completely. (It might be lumpy at first.)
Bring to a full boil for exactly 1 minute and remove from heat. Allow to cool for 3 minutes.
Pour pectin directly into berry-sugar mixture and stir until thoroughly combined.
Pour jam into clean half-pint canning jars or plastic containers, leaving 1/2-inch headspace. Seal jars and let stand for 24 hours.
Store in refrigerator for up to one month or in freezer for up to one year. Thawed jam can keep in the refrigerator for up to one month.
Theoretically, any fruit or vegetable can be turned into freezer jam if you stick to the right proportions of fruit to sugar to pectin to water.
Try using other berries, including raspberries, blackberries, blueberries, gooseberries, even cranberries (although the latter will be tart) with this recipe. These berries won't require coarse chopping because they are already small.
Another option would be to try experimenting with red or green tomatoes and bell peppers to put a delicious vegetable-flavored spin on freezer jam. Your options are limited only by your creativity.