Low-sugar Strawberry Freezer Jam {10-minutes}
No-cook, 10-minute, low-sugar strawberry freezer jam. Using about a fourth of the sugar of regular jam recipes, it's just enough to make it sweet without masking the delicious natural fresh flavor of the berries. This strawberry freezer jam is my go-to, easy jam recipe that I never seem to be able to keep stocked for long. Yummy on bread, pancakes, waffles, and more. Believe me, it's lick-the-spoon good!
Ingredients
- 2 pounds strawberries
- 2 cups (15 ounces) granulated sugar
- 2 tablespoons fresh lemon juice
- ½ cup E-Z Gel see note
Instructions
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Wash and prepare strawberries, removing stems and any bruises (see note). Finely chop the berries using a food processor or sharp knife.
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Measure 4 cups (or 30 ounces) chopped strawberries and place in a medium bowl. Add sugar and lemon juice and stir well. Gradually add E-Z Gel, stirring constantly until well mixed in.
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Let the mixture stand for 5 minutes to thicken and then stir until smooth. Jam can be used fresh or stored in the refrigerator for up to a week. If freezing, pour into freezable airtight containers (see note) leaving ½ to ¾-inch space at the top for jam to expand. Then freeze for up to 6 months.
Recipe Notes
1. For best results always use good quality strawberries. Poor quality berries will yield poor quality jam.
2. I always use fresh lemon juice in this recipe. I think it really makes a difference in the flavor.
3. For this recipe I have only used Cornaby's E-Z Gel (previously called Ultra Gel). E-Z Gel is a modified cornstarch that is non GMO and gluten free. It acts quickly to thicken without the use of heat.
4. For the freezer containers, you can use any plastic or glass container that is airtight. I like to use pint or half-pint glass canning jars or these ball plastic freezer containers.