Mom’s Easy Strawberry Freezer Jam (only 5 ingredients!) Reci

• servings: 7 servings
• active time: 45 minutes
• total time: 45 minutes

Ingredients

3¼ cups crushed strawberries*

¼ cup lemon juice

1 box MCP Pectin (must be MCP pectin)

4½ cups sugar

Directions

Wash and cut the tops off all the strawberries. Place in a large bowl.

Mash the strawberries (I used a good ol' potato masher and it works great!). If you like chunky jam, leave more chunks. Remember that the strawberries will continue to break down even more as you add other ingredients.

Place the crushed strawberries in a large mixing bowl.

Add in the lemon juice.

Then stir in the MCP pectin into the berries. Set aside and let set for 30 minutes. Stir about every 5 minutes to dissolve the pectin.

After 30 minutes stir in the sugar gradually. Stir until the sugar is dissolved and an no longer grainy.

Pour jam into prepared containers. Leave about 1/2 inch at the top for expansion during freezing. Cover with lids.

Let stand at room temperature for 24 hours or until set.

Then place in the freezer.

Notes

Bonnie uses large pan to mix in and then when stirring in sugar, she warms the pan to baby bottle (slightly warm) temperature to help dissolve the sugar.

About 6 1/2 cup raspberries equals 3 1/4 mashed.

My mom always uses this recipe for peach jam, apricot jam, and raspberry jam. They are all just as delicious! Just substitute whatever fruit you want for the strawberries.

This recipe has been changed because MCP pectin has changed over the years. We used to follow the recipe that had Karo syrup in it. That recipe no longer works with this pectin. The result is runny jam. But this new revised recipe seems to work well.

Nutrition

• Calories: 544 kcal
• Total Fat: 1 g
• Saturated Fat: 1 g
• Sodium: 16 mg
• Total Carbohydrate: 141 g
• Dietary Fiber: 2 g
• Total Sugars: 132 g
• Protein: 1 g