Easy Strawberry Freezer Jam (no corn syrup needed)

This past week I picked lots of strawberries out of our little strawberry patch. It’s so rewarding to go out and find so many yummy berries waiting to be picked. Since I had a good harvest, I decided I needed to make some jam. I really love freezer jam for two reasons.

One, it’s easy to make and two, it tastes fresher than the cooked jam. I guess I should also include it’s one of my family’s favorite jams. There is just nothing like homemade strawberry freezer jam.

MCP pectin freezer jam without corn syrup, Frugal Family Home

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I usually use Sure-Jell for the pectin in the jam I make. But the store I went to only had MCP pectin. Since they are both made by the same company I just purchased it and to home I went. I opened the box up and realized the MCP pectin freezer jam recipe calls for corn syrup. I don’t like to use corn syrup in my jam.

Yummy and Easy Freezer Jam, Frugal Family Home

I could have went back out to the store and found some Sure-Jell, but I thought, why couldn’t I just use the Sure-Jell recipe with the MCP? After a little research, I realized they both contain the same ingredients, just in a different order. The MCP has more fruit pectin and less citric acid. So I decided to give it go. I figured at worst I might end up with strawberry syrup instead of jam. I’m adventurous in the kitchen that way. 😉

4 ingredient freezer jam, Frugal Family Home

I followed the freezer recipe for Sure-Jell by measuring out 2 cups of crushed berries and measuring out 4 cups of sugar. Before I combined the berries and the sugar I added in 1 tablespoon of lemon juice. Just in case it would make a difference. After all, the Sure-Jell pectin had more citric acid than the MCP, so I thought lemon juice would be good to add.

I combined the berries and sugar and mixed well. I let the sugary mixture sit for 10 minutes, stirring occasionally. Then I added the MCP pectin to 3/4 cup of water and heated to a boil. While stirring I boiled the mixture for 1 minute then removed it from the heat.

No corn syrup freezer jam, Frugal Family Home

I added the pectin into the berry mixture and stirred until the sugar dissolved. This takes about 3-5 minutes. I usually feel the back of the spoon when I think the sugar is mixed in. If there isn’t any graininess of sugar it’s ready to put into containers.

Easy Freezer Strawberry Jam, Frugal Family Home

I used square freezer containers for my jam but these Ball freezer containers (affiliate link) also work really well too. I let the jam sit on the counter at room temperature for 24 hours. Then once set up, I put the jam into the freezer. The jam will keep up to a year in the freezer and about 3 weeks in the refrigerator.

Yummy Strawberry Jam for the Freezer, Frugal Family Home

As you can see, my jam turned out well. Even though I used the instructions for the Sure-Jell with the MCP pectin it set up really nice. And without any corn syrup too.

Yummy Strawberry Jam for the Freezer, Frugal Family Home

Easy Strawberry Freezer Jam

Shelly
5 from 1 vote
Servings 5 -6 cups of Jam

Ingredients
  

  • 2 cups Crushed Strawberries
  • 4 cups Sugar
  • 1 tablespoon Lemon Juice
  • 1 package MCP Pectin
  • 3/4 cup Water

Instructions
 

  • Put the crushed berries into a bowl and add the lemon juice.
  • Measure the sugar into another bowl then combine with the strawberries.
  • Stir to combine and then let sit for 10 minutes. Stirring occasionally.
  • Add the water to a small sauce pan and mix in the box of pectin.
  • Stir to combine, then heat on high while stirring constantly.
  • Boil while stirring for one minute then remove from heat.
  • Stir the pectin into the sugar/berry mixture and stir from 3-5 minute or until the sugar has dissolved.
  • Place into clean freezer containers and let sit on the counter for 24 hours until set.
  • Once set move to the freezer.
  • The jam can be stored in the freezer for up to one year and in the refrigerator up to 3 week.
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7 thoughts on “Easy Strawberry Freezer Jam (no corn syrup needed)”

  1. Thanks for sharing! I have been looking for a freezer jam recipe for awhile. Such a great way to use up fruit.

  2. Hi, I was just looking to use my MCP that I didn’t realize takes corn syrup! Did you use fresh lemon juice, or is Realemon in the bottle ok? Thanks!

    1. Linda Bartholomew

      MCP always used corn syrup in addition to sugar. But the last time we made freezer jam, it didn’t call for it. My jam didn’t set up as well. Do you have the recipe for the original freezer jam? If so, I would really like to have it. Thanks, Linda

      1. Linda, I just happened to have the original recipe from an old insert. Here’s what you’ll need for the original MCP strawberry freezer jam recipe,

        3 1/4 cup crushed berries
        1/4 cup fresh lemon juice
        4 1/2 cups Sugar
        1 cup Light Corn Syrup

        Measure the fruit and sugar separately. Stir in box of MCP pectin into the fruit, set aside 30 minutes, stirring every 5 minutes. Pour light corn syrup into fruit mixture. Add sugar, stir until no longer grainy. Pour into containers.

        I hope that helps,

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