Freshest Strawberry Jam
Freezer strawberry jam tastes just like fresh strawberries. One bite of this jam and you'll never want cooked strawberry jam again.
5 cups fresh ripe California strawberries, stemmed
4 cups granulated sugar
3/4 cup water
1 (1.75-ounce) package powdered fruit pectin
- Crush strawberries completely. Measure 2 cups strawberries with juices into bowl. Thoroughly mix in sugar; set aside 10 minutes.
- Combine water and pectin in saucepan. Bring to boil and boil one minute, stirring constantly. Stir pectin mixture into strawberries; continue stirring 3 minutes.
- Ladle quickly into sterilized freezer jars or containers, allowing 1/2-inch head-space. Cover lids. Let stand at room temperature 24 hours.
- Store in freezer. If jam is to be used with 2 or 3 weeks, store in refrigerator.
Makes about 8 half-pints.
Recipe and photograph provided courtesy California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved. Used with permission.