Strawberry Freezer Jam-Pectin Free

Name: Strawberry Freezer Jam-Pectin Free Recipe
Yield: 48
Ingredients: 4 cups whole strawberries; 2 cups sugar; 2 bs lemon juice= 1 fl oz

(3)

Number of Servings: 48

Ingredients

4 cups whole strawberries2 cups sugar2 bs lemon juice= 1 fl oz

Directions

Hull strawberries. Add 4 cups strawberries to a pot. Add 2 cups of sugar. Heat to a boil, stirring until reached. Continue stirring for an additional 10 minutes or until mixture has thickened. Once desired thickness has been reached, remove from heat. Continue stirring, adding lemon juice. Refrigerate overnight so mixture will firm up. Add to jars and freeze. Will make 3 pint jars. Mixture will keep in fridge for upto 3 weeks.
1tbs=a serving

Number of Servings: 48

Recipe submitted by SparkPeople user STRYNYTE.

Servings Per Recipe: 48

Nutritional Info Amount Per Serving

Calories: 36.0
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 0.1 mg
Total Carbs: 9.2 g
Dietary Fiber: 0.3 g
Protein: 0.1 g

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Member Reviews

JENNIFR1966
Amazing. Only had 3 c strawberries, so used 1 c sugar, which seemed plenty -- more *might* have been too much -- then 1 tbsp lemon juice (just b/c I ran out, but would've preferred more juice).
Was wondering about mixing it w/ Mock Strawberry Jam, but didn't know if it would all freeze? - 8/19/13
CD14026799
This recipe is great, however if you add 4 cups of berries with 2 cups sugar there is no way you will get 3 pint jars (each pint is 2 cups.) I used 10 c of berries, 5C sugar, and 5T lemon juice. I reduced it by half to thicken. I got a yield of eight - 8 oz jars. (4 pint jars) - 6/15/13
ALICERIEGER
I used Blackberries instead of Strawberries. It came out pretty good. Not as thick as I would like. - 8/30/10