Spread Strawberry Freezer Jam on toast for breakfast, or serve it with a dollop of cream cheese and a sprig of thyme for a quick appetizer. You’ll be glad to have a stash on hand all year long.
Makes
eight 8-oz. jars
Total Time
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Ingredients
PULSE:
WHISK:
STIR:
Test Kitchen Approved
Instructions
Pulse strawberries in a food processor until nearly smooth; transfer 4 cups to a bowl. Stir in thyme, zest, salt, and pepper.
Whisk together sugar and pectin in a saucepan. Stir in water and heat to a boil over medium-high; boil 1 minute, stirring constantly the entire time.
Stir pectin mixture and corn syrup into strawberry mixture until well combined, 1 minute.
Divide jam among eight 8-oz. jars, leaving ¼–½ inch of room at the top. Seal jars and leave jam at room temperature overnight, or until set, but no longer than 24 hours.
Refrigerate jam up to 3 weeks or freeze for up to 1 year. Thaw jam in refrigerator before using.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per 1 Tbsp.
Calories: 18
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 21mg 0%
% Daily Value*
Carbs 5g 1%
Protein 0g
*Percent Daily Values are based on a 2,000 calorie diet.
