Can I use frozen strawberries instead of fresh?

Oh honey, I wish! But no - frozen berries just don't work the same for freezer jam strawberry. They release too much liquid when thawed, which throws off our perfect ratio. Stick with fresh, ripe berries for that bright flavor and ideal texture. (Though frozen berries make amazing cooked jam - just not this no-cook version!)

How do I know if my jam set properly?

Don't stress if it doesn't look like store-bought jam right away! Properly set freezer jam strawberry will be thickened but still spreadable - think somewhere between syrup and jelly. After 24 hours, tilt your jar gently; it should move slowly, not pour like water. If it's still too runny, see my next tip!

Can I reduce the sugar in this recipe?

I get asked this all the time! Regular pectin needs all that sugar to set properly, but you can use special low-sugar pectin (look for the pink box) if you want to cut back. Just follow the package directions exactly - they'll give you new measurements to use. The texture will be slightly softer, but still delicious!

What if my jam turns out too runny?

First - don't panic! Runny jam still tastes amazing on pancakes or yogurt. For next time: try adding an extra tablespoon of pectin to your boiling water mixture. Also make sure you're using fully ripe (but not overripe) berries and measuring everything precisely. My first batch was soup, and now I'm a pro - you'll get there!

Easy 4-Ingredient Freezer Jam Strawberry Recipe You'll Love

Easy Strawberry Freezer Jam

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A simple, no-cook strawberry freezer jam recipe that’s perfect for beginners and preserves the fresh taste of strawberries.

Author: Sophia Collins
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes plus 24 hours setting time
Yield: 5 half-pint jars 1x
Category: Preserves
Method: No-cook
Cuisine: American
Diet: Vegetarian

Ingredients

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2 cups crushed fresh strawberries
4 cups granulated sugar
1 package (1.75 oz) powdered fruit pectin
3/4 cup water

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Instructions

Wash and crush strawberries thoroughly.
Mix strawberries with sugar in a large bowl. Let stand for 10 minutes.
Stir pectin and water in a small saucepan. Bring to a boil, stirring constantly. Boil for 1 minute.
Pour hot pectin mixture into strawberry mixture. Stir for 3 minutes.
Ladle jam into clean jars or containers, leaving 1/2-inch space at the top.
Cover with lids and let stand at room temperature for 24 hours.
Store in freezer for up to 1 year or refrigerate for up to 3 weeks.

Notes

Use fully ripe strawberries for best flavor
Crush strawberries by hand for chunkier jam
Clean jars thoroughly before use
Label jars with date before freezing

Nutrition

Serving Size: 1 tablespoon
Calories: 50
Sugar: 12g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg

Find it online: https://kitchenuser.net/easy-strawberry-freezer-jam-recipe/