No-Cook Strawberry Freezer Jam
Yield
6 servingsPrep
60 minCook
0 minReady
9 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | quarts |
strawberries
fully ripe |
*
|
| 1 ¾ | cups |
sugar
|
|
| 1 ¾ | ounces |
fruit pectin, dry
|
|
| 1 | cup |
light corn syrup
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | quarts |
strawberries
fully ripe |
*
|
| 414 | ml |
sugar
|
|
| 50.6 | ml/g |
fruit pectin, dry
|
|
| 237 | ml |
light corn syrup
|
|
Directions
Hull and thoroughly crush strawberries, one layer at a time. Measure into a large bowl.
You should have 4 cup.
Measure sugar.
Combine fruit pectin with ¼ cup of the sugar.
Gradually add pectin mixture to fruit, stirring vigorously.
Set aside for 30 minutes, stirring occasionally.
Add corn syrup; mix well.
Gradually stir in remaining sugar until dissolved.
Ladle quickly into scalded containers.
Cover at once with tight lids.
Let stand overnight, then store in freezer.
Small amounts may be covered and stored in refrigerator up to 3 weeks.
