How to Make No-Cook Strawberry Freezer Jam

In this video, Allison Carroll Duffy demonstrates the 7 easy steps for making Pomona's Pectin Low-Sugar, No-Cook Strawberry Freezer Jam. She is following the recipe on the Recipe Sheet that comes with every box of Pomona’s Pectin. This method is a good one for making jam with children, as demonstrated by Allison’s 2 young sons in the video.

You need a Blender, Food Processor, or Immersion Blender for this recipe.

Strawberry Freezer Jam Ingredients

4 cups mashed strawberries
¼ cup up to 2 cups sugar or ½ cup up to 1 cup honey
¾ cup boiling water (for dissolving the pectin)
3 teaspoons Pomona’s pectin powder
4 teaspoons calcium water, plus more if needed
(The calcium water is made from the calcium powder that comes with the pectin. Put ½ teaspoon calcium powder and ½ cup water in a small, clear jar with a lid. Shake well.)

Strawberry Freezer Jam Directions

1. Wash and rinse freezer containers.

2. Prepare fruit. Measure mashed strawberries into a large bowl.
(Slice berries before mashing if they are on the hard side.)

3. Measure sweetener; add to fruit and stir well.

4. Bring ¾ cup water to a boil. Put in blender/food processor. Add the pectin powder, vent the lid, and blend 1 to 2 minutes until all powder is dissolved. It is very important to vent the lid when working with boiling liquid. You may need to stop after a minute and scrape down the sides of the blender/food processor to make sure all of the pectin powder is dissolved.

5. Add hot liquid pectin to fruit; stir until well mixed.

6. Add 4 teaspoons calcium water and stir well. Jell should appear. If not, stir in 1 teaspoon calcium water at a time until jam jells. Stop adding calcium water when no improvement in jell is seen.

7. Fill containers to ½” of top. Put on lids. Store in freezer immediately for up to 1 year. Keep in refrigerator after thawing. Lasts about 1 week in refrigerator.

Happy Jamming from Allison Carroll Duffy and Pomona’s Pectin!