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.

Recipe by Gooseberry Patch June 2012

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Credit: Gooseberry Patch

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Yield:
Makes 8 containers
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Ingredients

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Directions

Instructions Checklist
  • 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.

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

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

Source

101 Easy Everyday Recipes

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