Photo: Gooseberry Patch
Yield
Makes 8 containers

Make this No-Cook Strawberry Jam and enjoy it for up to a year later in the freezer. Fresh-crushed strawberries make this jam irresistible for spreading on toast, biscuits or english muffins.

How to Make It

Step 1

Thoroughly crush strawberries in a large bowl; set aside. Combine pectin with 1/4 cup sugar. Gradually add pectin mixture to strawberries, stirring vigorously. Let stand for 30 minutes, stirring occasionally. Add corn syrup; mix well. Gradually stir in remaining sugar until dissolved.

Step 2

Spoon into containers leaving 1/2-inch headspace; secure lids. Let stand overnight at room temperature before freezing.

Step 3

May be frozen up to one year. Store in refrigerator up to 4 weeks after opening.

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