Saturday, April 24, 2010

How to Make Homemade Frozen Strawberry Jam

I bring you yet another off the wall topic in my ongoing quest to earn BIP Bingo blackout! This week, you never know what you're gonna get! :)

Today's "bingo square" is to post about how to do something I'm an expert at. So, what am I am expert at? Nothing is the resounding answer! BUT, just the another day I made four batches of strawberry jam in about an hour, and so I thought, hmmm.... maybe that seems "hard" to someone out there and they'd like to know just how easy it really is.


Well, I'll give it a shot. And too bad I hadn't thought of this before I actually made the jam, then I could have had such fascinating pictures to go along with! Oh, well.

What you'll need (to make four batches or one case of strawberries)

- one case of strawberries
- 16 containers (16 oz.) (or of course you can go with smaller containers, and get more of them)
- 1 cup lemon juice
- 4 cups light corn syrup
- 28 cups of sugar
- 4 boxes of MCP pectin
- a four cup measuring cup
- a blender
- four big bowls
- nice heavy stirring spoon


1. Rinse (or wash) 16- 16 oz. containers. I use butter/sour cream/cottage cheese type tubs. Perfect!
2. Wash, stem and chop (in the blender) a case of strawberries, 3 3/4 cups at a time. (As I chop them in the blender, I measure out 3 3/4 cups and put that amount in a big bowl.
3. Fill up four big bowls, each with 3 3/4 cups of mashed strawberries. (As I said, this should use about a case, but not quite.)
4. Put a 1/4 cup of lemon juice in each bowl. Stir.
5. Add a box of pectin (I use MCP Pectin... which instructions these are coming from. Other pectin brands will have a slightly different method.) Stir!
6. Let it all sit for about 1/2 hour, but stirring every 5 min. or so to get that pectin all dissolved.
7. Add one cup of light corn syrup to each bowl. Stir.
8. Here's the scary step.... Add 7 cups of sugar to each bowl! That's 28 cups of sugar you'll need on hand! Stir like crazy! Get it all mixed in and dissolved!
9. Pour into your containers. The challenge, not to spill a drop! Each bowl will fill up four containers.
10. Put lids on and let sit out for 24 hours, then freeze!

You're done! There's no cooking at all. So easy and so yummy and so worth it.


  1. Yum! I made raspberry freezer jam last year. I'll try strawberry jam this year.

  2. How funny, I just bought some strawberries today for this purpose!

  3. I haven't made freezer jam in a few years. Thanks for reminding me how delicious it is!



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