Freezer strawberry jam
tastes just like fresh strawberries. One bite of this jam and
you'll never want cooked jam again.
Freshest
Strawberry Jam
- 5 cups fresh ripe California
strawberries, stemmed
4 cups granulated sugar
3/4 cup water
1 (1 3/4-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 headspace. 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 2 1/2 cups.
Recipe provided courtesy California Strawberry
Commission. ©2003 California Strawberry Commission. All
rights reserved. Used with permission.
