One of my favorite treats is my grandma’s strawberry freezer jam. I dread running low on it! I grew up in California until age nine, and even after we moved we returned every summer for a couple of weeks. My grandma lived about 20 minutes away, so my mom, sister, and I often stopped by during the day. She always had the best jam and toast ready for us. If you haven’t tried homemade jam, give it a go — it’s simple to make and tastes far better than store-bought. Below is my grandma’s freezer jam recipe (the MCP pectin method) and it really is delicious.
Helpful tips for successful freezer jam
- Use firm, ripe strawberries. Under-ripe or over-ripe fruit can affect how the jam sets.
- Always use clean jars and containers to store the jam.
- Follow the instructions for the brand of pectin you use. Mixing pectins or following the wrong recipe can cause the jam to fail. This recipe follows MCP brand pectin and is my preferred method.
- Measure all ingredients exactly — especially the sugar. Substituting or reducing sugar will likely prevent proper setting.
No-Cook Strawberry Freezer Jam
Ingredients:
- 3 1/4 cups crushed strawberries
- 1/4 cup lemon juice
- 1 (2 oz.) box MCP pectin
- 1 cup light Karo corn syrup
- 4 1/2 cups granulated sugar
Instructions:
- Wash, hull, and crush the strawberries until finely ground.
- Combine the measured strawberries and lemon juice in a large bowl.
- Measure the sugar precisely into a separate bowl. (Do not substitute or reduce the sugar.)
- Gradually stir the entire box of MCP pectin into the berry and lemon mixture. Set aside for 30 minutes, stirring every 5 minutes so the pectin fully dissolves.
- Add the light Karo corn syrup and mix well — this helps prevent sugar crystallization during freezer storage.
- Gradually add the sugar, stirring thoroughly until it has dissolved and the mixture is no longer grainy.
- When the sugar is fully dissolved, spoon the jam into clean containers, leaving about 1/2 inch of headspace to allow for expansion when freezing. Cover the containers.
- Let the jars sit at room temperature for 24 hours to set.
- Store in the refrigerator for up to 3 weeks, or freeze for up to 1 year.
Enjoy!
This jam is wonderful on fresh bread and pairs especially well with our family whole wheat bread recipe.