No-Cook Low-Sugar Strawberry Freezer Jam
This easy no-cook freezer strawberry jam uses a fraction of the sugar. Easy to make with fresh or frozen strawberries.
Servings: 32
Calories: 12kcal
Ingredients
- 4 cups fresh strawberries rinsed and hulled (or frozen and thawed)
- 2-3 tablespoons granulated organic sugar or maple syrup
- ¼ cup instant modified cornstarch
Instructions
- Mash strawberries with a potato masher or fork in a mixing bowl.
- Gradually stir in instant modified cornstarch.
- Stir in sugar.
- Let stand 10 minutes.
- Taste and check sweetness. If needed, add another tablespoon of sugar.
- Check consistency. If not thick enough, gradually stir in another tablespoon or two of instant modified cornstarch.
- Transfer to small freezer jars or containers, leaving ½-inch headspace. Cover with lids.
- Label and date. Freeze for up to 1 year. Refrigerate for up to two weeks.
- Makes 2 cups.
Notes
- Instant Modified Cornstarch: Look for Cornaby’s E-Z Gel or Instant ClearJel. Both are instant food thickeners.
- If using Instant ClearJel, stir sugar and precooked cornstarch powder together in a small bowl until thoroughly mixed before stirring into the strawberries. Otherwise, it will lump.
- The amount of sweetener will depend on the sweetness of the strawberries.
- If you use frozen strawberries, it's even faster since you don't have to rinse and hull the strawberries. Plan ahead and let them thaw in the refrigerator overnight.
- The nutritional analysis is for regular cornstarch since the database does not have instant modified cornstarch.
- Use a food processor instead of mashing.
- Substitute raspberries. Increase the sugar as needed.
Nutrition
Serving: 1tablespoons | Calories: 12kcal | Carbohydrates: 3g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 0.3mg | Potassium: 28mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 11mg | Calcium: 3mg | Iron: 0.1mg