Easy Freezer Strawberry Jam (No Pectin)

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3
Servings

5m
Prep Time

22-30m
Cook Time

27m
Ready In

Recipe: #4381

January 28, 2012

recipe by:
Kittencal

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recipe by:
Kittencal

"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

Metric US

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Ingredients

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3 (1 pint) baskets fresh strawberries (do not use white or discolored berries)
1 1/2 to 2 cups sugar

1 to 2 teaspoons lemon juice

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.