Recipes and Cooking Strawberry-Ginger Limeade Freezer Jam Be the first to rate & review! This zippy homemade strawberry jam will complement both sweet and savory dishes (think waffles, pork chops, or crostini). By Marisa McClellan Marisa McClellan Website Marisa McClellan is a food blogger, cookbook author, and canning teacher based in Center City Philadelphia. She is the author of Food in Jars, Preserving by the Pint, Naturally Sweet Food in Jars, and The Food in Jars Kitchen. Over the last 15 years, she has taught many thousands of people to safely can through her books, blog, and classes. Marisa has a BA from Whitman College and a MA from St. Joseph's University. Learn about BHG's Editorial Process Updated on April 19, 2022 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 20 mins Stand Time: 20 mins Total Time: 40 mins Servings: 80 Yield: 5, 1/2 pints (5 cups jam) Jump to Nutrition Facts Ingredients 2 pound fresh strawberries, hulled 2 limes, zested and juiced (1/4 cup juice and 1 Tbsp. zest) 2 tablespoon finely chopped crystallized ginger 2 cup sugar* 6 tablespoon Instant powdered fruit pectin (no-cook; not regular pectin)* Directions Wash and dry five 8-oz. freezer-safe containers, glass jars, or freezer jars. Place half of the strawberries in a large baking dish and mash with a potato masher. (This gives the finished jam a better consistency than using a blender or food processor to break down the strawberries a bit.) Transfer mashed strawberries to a large bowl and repeat with the remaining berries. (You should have about 4 cups mashed strawberries.) Stir lime juice, zest, and ginger into the fruit. Whisk the sugar and instant pectin together. Pour sugar mixture into the strawberries in a steady stream. Stir constantly 3 minutes. Spoon jam into freezer containers, leaving a 1/2-inch headspace to allow for expansion in the freezer. Seal and label. Let jam jars stand at room temperature 24 hours before freezing. Freeze jam up to 1 year. To use, let jam thaw overnight in the refrigerator. Thawed jam will keep up to 3 weeks in the refrigerator. Makes 5 half-pints. Pectin 411 Pectin is a gelatinous carbohydrate that's naturally present in some fruits, and it's the key to jelling. It comes in powdered and liquid forms, and we suggest using instant powdered pectin (such as Sure-Jell or Ball) for this recipe. Avoid substituting one form of pectin for another and add it as directed in the recipe. Using less (or different) pectin is likely to deliver a syrupy result. To use regular pectin (not instant): To use regular pectin (not instant), wash and dry six 8-oz. freezer-safe containers, glass jars, or freezer jars. Prepare strawberries as directed in Step 2. In a large saucepan combine the sugar and one 1.75-oz. pkg. powdered fruit pectin for low-sugar recipes, such as Sure-Jell Premium Fruit Pectin for Use in Less or No Sugar Needed Recipes (in pink box), and 1 cup water. Bring mixture to boiling over medium-high; boil 1 minute, stirring constantly. Remove from heat. Add strawberry mixture; stir 1 minute. Follow directions in Step 3 to fill containers, seal, label, and let stand. Freeze and thaw to use as directed in Step 4. Makes 6 half-pints. Rate it Print Nutrition Facts (per serving) 29 Calories 7g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 80 Calories 29 % Daily Value * Sodium 9mg 0% Total Carbohydrate 7g 3% Total Sugars 7g Vitamin C 7mg 35% Calcium 2mg 0% Potassium 22mg 0% Folate, total 3mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.