Freezer Jam Recipe Without Pectin

The Best Strawberry Freezer Jam Recipe Low Sugar No Pectin

This is a small batch strawberry jam recipe, and you can repeat small batches using your blender to process as much strawberry jam as you like! 1. Sterilize your freezer jars, or containers, using hot soapy … See more

1. In a saucepan over medium heat, add chopped strawberries, granulated sugar, lemon juice, and cornstarch. Stir until sugar has dissolved. Bring to a boil, then reduce heat to medium-low. Simmer for 10 minutes, stirring occasionally.
2. Remove from heat and gently mash strawberries with a potato masher until desired consistency is reached. Return to heat and cook for another 5-7 minutes, or until mixture has reduced slightly. The mixture should thickly coat the back of a spoon (and will continue to thicken as it cools).
3. Remove from heat, transfer to jars, and allow to cool completely before adding lids. Store for up to 1 year in freezer, or up to 3 weeks in the refrigerator.

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Easy Strawberry Freezer Jam The Busy Baker

WEBMar 30, 2022 · Use the proper water-bath canning process to create a shelf stable version of this recipe, if desired. The recipe, as it is, is a …

1. Add the strawberries to a deep pot along with the sugar and lemon juice.
2. Stir to combine and turn the heat to high, stirring every now and then until the mixture starts to bubble and become hot.
3. Use a potato masher to mash the strawberries until they begin to fall apart. The more you mash, the smaller the strawberry pieces will be.
4. When the mixture begins to boil, continue to stir every 30 seconds or so.

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STRAWBERRY JAM WITHOUT PECTIN Butter with a …

WEBJun 12, 2019 · Put all ingredients into a medium saucepan and stir to combine. Place on medium-high heat until mixture comes to a boil. …

1. Smash cut strawberries with a potato masher or Chop Stir. Or use a hand blender to blend strawberries to your desired consistency.
2. Put all ingredients into a medium saucepan and stir to combine. Place on medium-high heat until mixture comes to a boil. Reduce heat to medium low and boil about 15-20 minutes.
3. Remove from heat and transfer to glass canning jars, leaving 1/2" of space from the top of the jar for expansion when frozen. (You're welcome to use any other jar or container you'd like!) Cool to set.
4. Place one jar in the fridge to use immediately and place the other jar in the freezer. Will keep for 4-6 weeks in the fridge and 2-3 months in the freezer.

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