| Level: | Intermediate |
| Total: | 1 hr 50 min |
| Prep: | 20 min |
| Inactive: | 1 hr 30 min |
| Yield: | 5 (8-ounce) containers |
Ingredients
- 2 pounds strawberries, stems removed
- 11 1/2 ounces sugar
- 1/2 teaspoon freshly ground black pepper
- 1.59 ounce package freezer jam fruit pectin
Instructions
- Place all the ingredients into the bowl of a food processor and pulse until pureed, about 10 to 12 pulses. Make sure there are still small chunks and not completely smooth.
- Spoon the strawberry mixture into 5 (8-ounce) lidded, plastic containers. Set aside at room temperature for 30 minutes. Store in the freezer for up to a year, or in the refrigerator for up to a week.
Nutrition Facts
| Serving Size | 1 of 5 servings |
| Calories | 340 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 87 g |
| Dietary Fiber | 4 g |
| Sugar | 74 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 21 mg |
Reviews
Can you use any type of berries?
Makes an excellent jam with very little work! Be sure to use freezer safe containers though, cheap plastic can crack.
How much sugar??
Awesome!
I love the fresh berry flavor!
Why don’t you boil it???
My husband loved this! I followed recipe and it turned out great! thickened on time. I made sure I got the pectin that said for freezer jam.
This is an amazing recipe. The black pepper balances out the sweetness to let the strawberry be the star! Tip: We don’t use freezer jars. We use FoodSaver bags. We put about a cup in each bag.
Great proportions. I was skeptical about the black pepper, but it’s a great addition, nice zing but doesn’t dominate. I plan to use this in yogurt, with goat cheese, on salads, as well as on toast.
I made this jam for the first time a couple of years ago and I’m just finishing up the last of it — it keeps for a long time, and still tastes fresh and delicious! At that time I wasn’t sure about the pepper so I made some without it and some with it, and I definitely like it WITH the pepper. It gives a nice extra dimension to the taste and takes it from good to great. So I made another couple of batches tonight with strawberries I just picked this morning. It’s looking and tasting really good. I’m not experiencing problems with it setting up like some other reviewers have said. I used Ball Instant Pectin, and it’s setting up nicely. I didn’t want to bother with the food processor so I just used a large bowl and a potato masher to mash the berries and mix everything in. Super fast and easy! I don’t want to cook and can my jam ever again — the freezer is the way to go! :