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Pectin-Free Easy Strawberry Freezer Jam

Summer preservation just got a little easier.  This pectin-free easy strawberry freezer jam is the perfect way to use fresh strawberries.pectin-free easy strawberry freezer jam | Homemade Dutch Apple Pie

There are so many ways to use strawberries when they are fresh.  There are even plenty of ways to use them once they are frozen.  But one of the best ways to use them, fresh or frozen, is by making strawberry jam!

I’ll confess.  I’ve never been that great at making jam.

I followed recipes exactly.  I bought various types of pectin.  It just never seemed to turn out well.  I think my husband was starting to wonder if I would ever make jam that wasn’t like liquid or totally solid.

This year I decided to create my own recipe for pectin-free easy strawberry freezer jam.  It turned out so well!!

This pectin free strawberry freezer jam is the easiest and most delicious jam you'll ever make. No pectin. Just simple, nutritious ingredients. It's a family favorite on toast, pancakes, waffles and oatmeal.

I love this recipe because you don’t need pectin (the debate is still out on whether or not pectin is really that great for you).  Instead it uses grass-fed gelatin.  It is also super easy to make and only takes about 15 minutes.

This pectin-free strawberry freezer jam recipe makes about five half-pints of jam.  I just might have to make another batch soon.  I don’t think it’s going to last very long in our house.

Pectin-free easy strawberry freezer jam is great on toast.  But  you can also spread it on pancakes, mix it into yogurt or even use it as an ice cream topping!  My kids like to eat it by the spoonful.  It’s that good.

Whether you still have fresh strawberries available or you already have your stash in the freezer, try making pectin-free easy strawberry freezer jam.

You’ll have a little taste of summer ready in your freezer all year long.pectin-free easy strawberry freezer jam | Homemade Dutch Apple Pie

Pectin-Free Easy Strawberry Freezer Jam
A simple jam that comes together in minutes and is free of pectin.
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  1. 1/4 cup lemon juice
  2. 3 1/2 tsp. grass-fed gelatin
  3. 3/4 cups organic cane sugar, sucanat, coconut sugar or honey
  4. 5 cups strawberries (fresh or frozen)
  1. In a medium sauce pan combine the lemon juice and gelatin. Let sit 2 minutes.
  2. Add the sweetener and strawberries.
  3. Cook over medium heat, stirring and mashing berries with a potato masher, for about 10 minutes.
  4. Pour the jam into half-pint jars.
  5. Chill jam in the refrigerator until set.
  6. Use the jam fresh or freeze until ready to use.
  1. This makes about five half-pints.
  2. If using frozen berries, thaw them at least partially before making the jam.
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  1. Helen says:

    Looks yummy! Strawberry season just ended here, but I made 3 dozen half pints! I used Pomona’s Pectin which worked amazingly well and you can use low sugar levels and any sweetener you want. I did some with white sugar and some with honey.

    • Mary says:

      I would keep mine in the fridge for at least a month. If it’s been in there a while just be sure to check it for mold before you eat it.

    • Mary says:

      I’m not sure about Whole Foods since we don’t have one here. But I have a link in the post for the kind I use. I just buy it on Amazon. That is usually the cheapest place to get it. Our local health food store carries it too. Maybe you can try a local health food store? The Great Lakes brand is a good one.

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  3. Sara says:

    Bristol and I just made a triple batch using some of the strawberries the kids and I picked today! It’s delicious fresh! And so super easy!! I puréed mine with a hand blender, though 😉

    • Mary says:

      Awesome, Sara!!!! We’re strawberry picking today. So I’ll be doing this very soon 🙂 We like it a bit chunky. But I bet that would be good pureed too.

  4. Michelle says:

    I’m so excited to find this recipe that uses natural sweetener and gelatin – so hard to come by! I tried it yesterday using organic cane sugar, Great Lakes gelatin, lemon juice and strawberries. Only problem was mine didn’t set well, and after reading the back of my orange Great Lakes gelatin container which says 1 Tbsp. of gelatin is needed to gel 1 pint of liquid, I’m wondering if you meant 3 and 1/2 Tbsp. of gelatin instead of 3 1/2 tsp? I can’t think what else I would’ve done wrong, although I did a minor puree of the strawberries before putting them in the pot and I made a double batch all in one pot so maybe one of those things affected the final product? (For a double batch, I used 7 tsp. of gelatin) I’ve been adding gelatin little by little to my jars in hopes that it will firm up, and it is getting better, but do you have any other ideas of what might’ve gone wrong?

    • No, 3 1/2 tsp. is correct.

      How long did you wait for the jam to set? It takes quite a while for it to be fully set. It might seem runny for quite some time until it is fully chilled. Maybe you didn’t wait long enough? You don’t want the final product to be like jello. If you add enough gelatin for it to gel quickly it will be solid. That’s what the container is referring to.

      Did you puree the strawberries before or after measuring? It is 5 cups of whole strawberries. 5 cups of pureed strawberries would be a lot more strawberries.

      Maybe try a single batch and see how it goes. Let me know if one of those ideas is the solution.

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