Ingredients
Fruit
- 4 cups crushed strawberries (about 2 lbs strawberries)
Other Ingredients
- 2 Tablespoons lemon juice
- 3 to 4 Tablespoons Ball Low or No Sugar Needed Pectin (equivalent to about 1 box Sure-Jell Less or No Sugar Needed Pectin)
- 1 ½ cups granulated sugar
Instructions
- Prepare the Strawberries: Wash, hull, and crush strawberries in a large (10 to 14-cup) microwaveable bowl to equal 4 cups. Use a potato masher, food chopper, or food processor to crush the strawberries without pureeing; they should remain slightly chunky. Add lemon juice and pectin, mix well, and let sit at room temperature for 20 minutes.
- Add Sugar and Cook: Stir in the sugar until mostly dissolved. Heat the mixture in the microwave on high for 10 minutes until it begins boiling and becomes foamy, watching carefully to prevent boiling over. Remove and stir one final time; the mixture will still be thin.
- Remove Foam and Pour: Skim off the foam from the top, then pour the jam into clean freezer containers, leaving a ½-inch headspace for expansion. Ensure the jam is consistently chunky throughout. If the fruit rises and liquid settles at the bottom, pour the jam back into the bowl, add an additional tablespoon of pectin, and reheat until boiling and foamy.
- Cool and Freeze: Immediately seal containers with lids and let the jam stand at room temperature for 1 to 2 hours to cool. Once cooled, place the containers in the freezer for storage.
Notes
- Do not puree the strawberries; maintain a slightly chunky texture for best results.
- Watch the jam closely while microwaving to avoid boiling over.
- If separation occurs after cooking, add one more tablespoon of pectin and reheat to maintain the jam’s consistency.
- Use clean, freezer-safe containers with proper headspace to allow for expansion when freezing.
- This jam does not require traditional canning and is stored in the freezer for preservation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Preserves
- Method: Microwaving
- Cuisine: American
- Diet: Low Sugar
