Easy Freezer Strawberry Jam (No Pectin)
Servings
Prep Time
Cook Time
Ready In
Recipe: #4381
January 28, 2012
"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 "
Ingredients
Nutritional
- 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.