No-Cook Strawberry Freezer Jam

Photo: Gooseberry Patch

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.

Yield: Makes 8 containers


  • 7 cups strawberries, hulled
  • 1 1 3/4 oz. pkg. light powdered pectin
  • 1 3/4 cup sugar, divided
  • 1 cup light corn syrup
  • 8 1/2-pint freezer-safe plastic containers and lids, sterilized


  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.
  2. Spoon into containers leaving 1/2-inch headspace; secure lids. Let stand overnight at room temperature before freezing.
  3. May be frozen up to one year. Store in refrigerator up to 4 weeks after opening.
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