No cooking happens at all. The fruit is crushed to a pulpy consistency, measured at exactly four cups, and stirred into sugar whisked with instant freezer pectin.
Three minutes of stirring is what dissolves the sugar and activates the pectin. The jars then stand on the counter for half an hour to begin setting before they go into the fridge or freezer.
Why This Jam Lives in the Cold
Nothing here is cooked or canned.
- CrushExactly four cups of pulpy crushed fruit.
- StirThree minutes with sugar, instant pectin and lemon juice.
Check before you continue
30 minutes at room temperature, then cold storage — Refrigerator and freezer
The jars stand half an hour to start setting and then must go into the fridge or freezer; they are never shelf stable.
- RefrigeratedUse within 2 weeks.
- FrozenUse within 6 months, thawing in the refrigerator.
How to Make It
Jars ready
Wash and thoroughly dry five half-pint freezer-safe jars or containers.
Fruit crushed
Crush the strawberries to a pulpy consistency with visible seeds and small fruit pieces; measure exactly 4 cups.
Sugar and pectin whisked
Whisk the sugar and instant freezer pectin together in a large bowl.
Stirred three minutes
Stir in the crushed strawberries and lemon juice for 3 minutes, scraping the bowl often, until evenly combined.
Jarred and rested
Ladle into the containers, leaving about 1/2 inch headspace. Cover and let stand at room temperature for 30 minutes to begin setting.
Chilled or frozen
Refrigerate what will be used soon and freeze the rest. Thaw frozen jam in the refrigerator.
Ingredient Notes
- Instant freezer pectin
- Five tablespoons of pectin labelled for no-cook jam; cooked-jam pectin will not work here.
- Crushed strawberries
- Exactly four cups, pulpy rather than puréed.
- Lemon juice
- Two tablespoons, stirred in with the fruit.
Why This Recipe Works
- Instant freezer pectin sets without heat, so the fruit keeps its fresh colour.
- Whisking the pectin into the sugar first stops it clumping in the fruit.
- Measuring exactly four cups keeps the fruit-to-pectin ratio right.
- Half an hour at room temperature lets the set begin before chilling.
Success Tips
- Crush with a potato masher rather than a blender so seeds and pieces stay visible.
- Set a timer for the three minutes of stirring; it is easy to stop too soon.
- Leave the half inch of headspace so the jars can be frozen safely.
Serving Ideas
Spoon onto toast, scones or yogurt straight from the refrigerated jar.
Storage and Reheating
Refrigerate
This jam is not shelf stable. Keep it refrigerated for up to 2 weeks or frozen for up to 6 months, and thaw frozen jars in the refrigerator.
Frequently Asked Questions
Can I use regular pectin?
No. This needs instant pectin labelled for freezer or no-cook jam.
Can the jars sit in the cupboard?
No. They must be refrigerated or frozen; this is not canned jam.
