Easy Strawberry Freezer Jam

Recipe finder

August 05, 2009|By Julie Rothman | Julie Rothman,Special to The Baltimore Sun

Mrs. Eugene Rose from Haviland, Kan., was looking for a recipe for making strawberry freezer jam. Catherine Wanniski of Boothwyn, Pa., sent in a very easy recipe for making the jam. Her recipe calls for using Simple Creations freezer jam fruit pectin by Ball. The key to making any successful no-cook jam is using the correct type of fruit pectin and the best fruit available. While this recipe is for making strawberry jam, the package of fruit pectin provides helpful instructions and proportions for making the jam with other fruits and berries. It also gives directions for making sugar-free jam. If you've never tried making your own jam, nothing could be easier than this recipe.


Joyce Sanders form Selman City, Texas, is looking for a recipe for making cookies with Grape-nuts flakes cereal.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutritional analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

Strawberry Freezer Jam

Makes: 4 8-ounce portions


pounds fresh strawberries, washed, hulled and cut up

1 1/2

cups sugar


11.59-ounce package Ball brand Simple Creations no-cook freezer jam fruit pectin

Stir sugar and contents of a package of freezer jam pectin in a bowl until well blended.

Crush strawberries thoroughly with a potato masher (you should have 4 cups when crushed) and add into sugar mixture. Stir for 3 minutes.

Ladle into clean jars or plastic freezer containers to fill line. Let stand for 30 minutes or until thickened. Freeze.

Will keep in the refrigerator for 3 weeks or freeze for up to 1 year.

Nutrition information

Per serving (2 teaspoons): 24 calories, 0 grams fat, 0 grams saturated fat, 0 grams protein, 6 grams carbohydrate, 0 milligrams cholesterol, 0 milligrams sodium

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.