About this recipe:This strawberry jam recipe is easy because you don't process the jars in a hot water bath - you simply store the jam in the freezer till you're ready to use it!
500g crushed fresh hulled strawberries
700g caster sugar
1 (13g) sachet pectin
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Method Prep:10min › Cook:5min › Extra time:23hr45min › Ready in:1day
Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to the boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.
Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.