Strawberry Freezer Jam

Strawberry Freezer Jam

115
JORDAN76 0

"This strawberry freezer jelly is quick, easy and delicious on toast, ice cream or even in milkshakes! Keep jars of this in the freezer and take them out when you are ready to use them. Once thawed, they will last approximately 1 month in the refrigerator. If it lasts that long!"
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Ingredients

25 m servings 41 cals
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Original recipe yields 80 servings

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Nutrition

  • Calories:
  • 41 kcal
  • 2%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 10.4g
  • 3%
  • Protein:
  • 0 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.
  2. Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.

Reviews

115
  1. 132 Ratings

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Most helpful positive review

I've made this once before and it turned out on the runny side. This time I drained my crushed strawberries slightly and cut back on the water by a few tablespoons. While filling the jars it w...

Most helpful critical review

Holy fricken sugar! This recipe was way too sweet..The recipe on the box of pectin that I used said to use 1/2 as much sugar for the same amount of fruit, so I'll probably try that next time.

Holy fricken sugar! This recipe was way too sweet..The recipe on the box of pectin that I used said to use 1/2 as much sugar for the same amount of fruit, so I'll probably try that next time.

I've made this once before and it turned out on the runny side. This time I drained my crushed strawberries slightly and cut back on the water by a few tablespoons. While filling the jars it w...

This is the recipe that comes in every package of Sure-Jell but I'm not complaining; it's nice to have it online too. I'm just reviewing it to note two things: First, the recipe is for jam, not ...

I used the low-sugar Sure Jell (changes: 4 c. fruit, 3 c. sugar), and the recipe is AWESOME. It makes me wish I had vanilla ice cream in the freezer!

RE-measure the strawberries after you smash them. I didn't realize that I was supposed to do this the first time, and I ended up with too many smashed strawberries.

The PERFECT jam recipe. Yes, it is the same recipe you see on the Sure-Jell package, but who cares! Make sure to use the exact amount of sugar or it won't set. And believe me, it will be perf...

I'm sorry, but this had WAY too much sugar for me. Next time, should I try this again, I'll add a cup of strawberries and lose a cup of sugar.

Okay, so I didn't make this recipe with strawberries, I used blackberries!! My husband raves about the jam every time he eats it! Tonight we are going to try it with plums!! Next week it will...

This a very faithful and time tested basic Freezer Jam recipe! A perfect example of the beauty of "less is more" cookery. I would like to clarify some statements that were made in previous revi...