Easy Freezer Strawberry Jam (No Pectin)

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"Another very easy recipe and one I have used for years, this makes a wonderful spread on toast, waffles or just about anything, it makes a wonderful topping on stuffed crepes This method also works well using fresh blueberries or raspberries or a mixture of fruit, for a less sweeter taste use 1-1/2 cups sugar if you like a sweet jam the use 1-3/4 to 2 cups sugar. Store the preserves in the fridge for up to 1 week or freeze "

Original recipe yields 3 servings


  • Serving Size: 1 (220.7 g)
  • Calories 441.4
  • Total Fat - 0.4 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 4.3 mg
  • Total Carbohydrate - 110 g
  • Dietary Fiber - 2.5 g
  • Sugars - 106 g
  • Protein - 0.8 g
  • Calcium - 32.1 mg
  • Iron - 0.9 mg
  • Vitamin C - 70.8 mg
  • Thiamin - 0 mg

Step 1

In a bowl coarsely mash the strawberries using a potato masher or a fork, then place into a saucepan. Cook the berries over medium heat stirring until they begin to thicken (this should take about 6-7 minutes).

Step 2

Reduce heat to low and mix in sugar (start with 1-1/2 cups) and 1-2 teaspoons lemon juice, add in more sugar if desired. Increase the heat to medium and simmer gently until the mixture thickens and mounds on the spoon (about 20-22 minutes) stirring frequently. Remove from heat and cool just slightly.

Step 3

Place in refrigerator for rapid jelling (the mixture will thicken more while chilling). When cooled divide into plastic containers, seal tightly with a lid and freeze.

Tips & Variations

No special items needed.

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Strawberry jam does not get any easier than this!! Very tasty. Made for the ***SEPTEMBER Food Preserving Event*** at the Food Photo Forum.

review by:
(9 Sep 2012)