How To Make Easy No-Cook Strawberry Freezer Jam — Cooking Lessons from The Kitchn

(Image credit: Joe Lingeman)

This recipe calls for 3 cups of prepared fruit, about 1 1/2 pounds of whole fruit, sugar, and lemon. You’ll also need instant or no-cook powdered pectin, which you can find in the canning section at most grocery stores.

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Let stand for 30 minutes at room temperature until the sugar is dissolved and the mixture is quite liquid.”,”image”:{“id”:”6e589f482f9e53822f506d2756dd5e35ffaa0423″,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:1137,”updated_by_id”:null,”created_at”:”2017-07-28T12:41:06.552-04:00″,”updated_at”:”2017-07-28T12:41:06.552-04:00″,”credit_style”:”author”,”credit_author_id”:1137,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-07-19_Kitchn0523-nocookjam.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”21911d4abb62a5e1b41c607b09b26ecc2711b0cd”,”caption”:”\u003cb\u003eWhisk the instant pectin into the strawberry mixture. \u003c/b\u003eSlowly pour the powdered instant pectin over the strawberry mixture and whisk to combine. Continue to stir for 3 minutes or until the mixture begins to thicken. At first it will only thicken to about the consistency of egg whites, but remember that the jam will continue to gel as it sits. “,”image”:{“id”:”21911d4abb62a5e1b41c607b09b26ecc2711b0cd”,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:1137,”updated_by_id”:null,”created_at”:”2017-07-28T12:41:06.803-04:00″,”updated_at”:”2017-07-28T12:41:06.803-04:00″,”credit_style”:”author”,”credit_author_id”:1137,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-07-19_Kitchn0534-nocookjam.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”8081ac395134cabd944cb8c3e8e1c170370aa197″,”caption”:”\u003cb\u003eDivide the jam between the jars and let set at room temperature for 12 hours.\u003c/b\u003e Divide the mixture between 6 (8-ounce) jars, leaving at least 1/4 inch of room at the top of each. Tightly seal the jars and leave at cool room temperature out of direct sunlight for 12 hours. 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Defrost frozen jam in the refrigerator overnight.”,”image”:{“id”:”9628b591c83360c80cbc2ed3ca779e9909db05f5″,”width”:1068,”height”:1600,”format”:”JPEG”,”created_by_id”:1137,”updated_by_id”:null,”created_at”:”2017-07-28T12:48:29.868-04:00″,”updated_at”:”2017-07-28T12:48:29.868-04:00″,”credit_style”:”author”,”credit_author_id”:1137,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-07-19_Kitchn-beauty-nocookjam02.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}}]};

Have you ever had summer fruit so sweet, so juicy, and so fragrant that the mere thought of boiling it away with sugar until jammy made you just plain sad? This summer, on a quest to preserve strawberries from a sunny afternoon of U-pick fun, I discovered no-cook freezer jam. The resulting jam is so vibrant and fresh-tasting, it’s as if the ripe fruit never met heat and its succulent qualities were frozen in time by the freezer.

Regular jam-making and canning are old favorites of mine, but freezer jam is freedom from those times when the hours of boiling fruit and water baths are not only arduous, but also impractical. No-cook freezer jam is the answer for anyone who wants to make jam, but doesn’t have the time, space, or patience required for traditional jam-making. The fact that it turns stunning fruit into an impeccable jam will make you fall in love with it.

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