Strawberry Freezer Jam

Total Time:
1 hr 50 min
Prep:
20 min
Inactive:
1 hr 30 min

Yield:
5 (8-ounce) containers
Level:
Intermediate

Ingredients
  • 2 pounds strawberries, stems removed
  • 11 1/2 ounces sugar
  • 1/2 teaspoon freshly ground black pepper
  • 1 .59 ounce package freezer jam fruit pectin
Directions

Place all the ingredients into the bowl of a food processor and pulse until pureed, about 10 to 12 pulses. Make sure there are still small chunks and not completely smooth.

Spoon the strawberry mixture into 5 (8-ounce) lidded, plastic containers. Set aside at room temperature for 30 minutes. Store in the freezer for up to a year, or in the refrigerator for up to a week.


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4.4 10
Why don't you boil it??? item not reviewed by moderator and published
My husband loved this! I followed recipe and it turned out great! thickened on time. I made sure I got the pectin that said for freezer jam. item not reviewed by moderator and published
This is an amazing recipe. The black pepper balances out the sweetness to let the strawberry be the star! Tip: We don't use freezer jars. We use FoodSaver bags. We put about a cup in each bag. item not reviewed by moderator and published
Great proportions. I was skeptical about the black pepper, but it's a great addition, nice zing but doesn't dominate. I plan to use this in yogurt, with goat cheese, on salads, as well as on toast. item not reviewed by moderator and published
I made this jam for the first time a couple of years ago and I'm just finishing up the last of it -- it keeps for a long time, and still tastes fresh and delicious! At that time I wasn't sure about the pepper so I made some without it and some with it, and I definitely like it WITH the pepper. It gives a nice extra dimension to the taste and takes it from good to great. So I made another couple of batches tonight with strawberries I just picked this morning. It's looking and tasting really good. I'm not experiencing problems with it setting up like some other reviewers have said. I used Ball Instant Pectin, and it's setting up nicely. I didn't want to bother with the food processor so I just used a large bowl and a potato masher to mash the berries and mix everything in. Super fast and easy! I don't want to cook and can my jam ever again -- the freezer is the way to go! : item not reviewed by moderator and published
I made this about two hours ago, it's not thickening up, and it's gritty. Followed recipe exactly. Help! Can I just heat it up to try to dissolve the pectin? item not reviewed by moderator and published
Easy and Good Eats! item not reviewed by moderator and published
was very easy too still waiting if it sets or not. item not reviewed by moderator and published
how to make freezer jam pach item not reviewed by moderator and published
Not being a "canning" kind of woman I picked an Easy Recipe...of course I messed with it. I chose this particular recipe because the amount of sugar was dramtically less than my plaid cookbook or the pectin pack recipes! My teeth started to get cavities just reading those recipes. I knew Alton would consider flavor, food science and moderation (with sugar at least!) So tasty! The substitution of 1/2 t. lime zest for the pepper (hubby wasn't feeling the pepper) also yielded a delicious zing to accompany the splendid balance of tart & sweet. Additionally, I strained 3/4 C. of strawberry juice, added the pectin powder & brought it up to near boiling before adding it the the mix. IDK...tastes so good, but will it set up? I'll see and maybe post it later...it will make an awesome topping to ice cream or blintze filling. item not reviewed by moderator and published

Not what you're looking for? Try:

Strawberry Jam Glaze