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Sauces & Stuff

Strawberry Freezer Jam

Spread Strawberry Freezer Jam on toast for breakfast, or serve it with a dollop of cream cheese and a sprig of thyme for a quick appetizer. You’ll be glad to have a stash on hand all year long.


eight 8-oz. jars

Total Time

30 minutes + setting

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Pulse strawberries in a food processor until nearly smooth; transfer 4 cups to a bowl. Stir in thyme, zest, salt, and pepper.

Whisk together sugar and pectin in a saucepan. Stir in water and heat to a boil over medium-high; boil 1 minute, stirring constantly the entire time.

Stir pectin mixture and corn syrup into strawberry mixture until well combined, 1 minute.

Divide jam among eight 8-oz. jars, leaving ¼–½ inch of room at the top. Seal jars and leave jam at room temperature overnight, or until set, but no longer than 24 hours.

Refrigerate jam up to 3 weeks or freeze for up to 1 year. Thaw jam in refrigerator before using.

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