Strawberry Freezer Jam

Karen showed us how to make this beautiful Strawberry Freezer Jam. Summer is the time where we get all the delicious, nutritious and antioxidant laden berries and what better than preserving them in freezer jam for enjoyment all year round.

The Freezer Jam can be refrigerated for up to 3 weeks or freeze for up to 8 months.

This is a no-cook freezer jam using light pectin crystals. The freezer jam pectin requires less than half the sugar used in freezer spreads made with regular pectins.

Ingredients

• 8 cups (2L) strawberries (about 2 lbs), hulled
• 1 box (49g) light pectin crystals
• 3 1/4 cups (800ml) granulated sugar

Do not use overripen strawberries for making freezer jam. This is due to the need for the acidity in the strawberries to react with the sugar and pectin to form the jam.

Click on the link below for the instructions.

Instructions

In a large bowl and using a potato masher, crush the strawberries.

In a small bowl, whisk pectin crystals with 1/4 cup (50ml) of the sugar.

Add to 4 cups of strawberries and stir to combine; let stand for 30 minutes.

Add remaining sugar and stir until sugar dissolves, about 3 minutes.

Pour into six 1 cup (250ml) airtight containers, leaving 1/4 inch (5 mm) head space. Wipe jar rim to remove any stickiness. Cover with lids. Let stand undisturbed at room temperature until set, about 24 hours.Refrigerate for up to 3 weeks or freeze for up to 8 months. Karen, thank you for sharing both the home canning and making low sugar freezer jam technique. Arzeena, thank you for organizing the workshop.

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