Strawberry Freezer Jam

2017: I used 9 lbs of strawberries (9 clamshells) to make jam. Ball pectin only has either instant full-sugar or cook reduced sugar. I really wanted to find an instant reduced sugar pectin, but this year to use up what I already had, I did the cooked reduced sugar version.


With MCP Premium Fruit Pectin--2 oz. box:

Buy: 4 pt. berries and 2 lemons (between 2 and 3 small clam shells strawberries)

3 ¼ cups crushed, hulled strawberries (use a potato masher)
¼ cup fresh lemon juice
Gradually stir box of pectin in. Mix thoroughly. Set aside 30 minutes, stirring every 5 minutes. Get sugar ready but don't add it yet.
1 cup light corn syrup
4 ½ cups sugar. Add gradually. Stir constantly until no longer grainy.
Pour into containers, leaving 1/2” space at top.

Let stand room temperature 24 hours until set. Keep in refrigerator for 3 weeks or freezer for 1 year. Makes 7+ cups.


With Ball RealFruit Instant Pectin:

(Makes 2 half pint jars)
2/3 cup sugar
2 TB Ball RealFruit Instant Pectin
1 2/3 cups crushed, hulled strawberries (use a potato masher)


Tripled (makes 6 half pint jars):
2 cups sugar
6 TB (3/8 cup) Ball RealFruit Instant Pectin
5 cups crushed, hulled strawberries

Stir sugar and pectin together. Add fruit. Stir 3 minutes. Ladle jam into freezer jars and let stand 30 minutes. Enjoy.