Strawberry Cucumber Freezer Jam

I went On KATU afternoon live to make my Strawberry Cucumber Freezer Jam from Preservation Pantry. Now is the perfect time to make this jam because both strawberries and cucumbers are available at the farmers market.

Illustration By Brooke Weeber, The Little Canoe

PRESERVATION PANTRY: Modern Canning from Root to Top & Stem to Core by Sarah Marshall (Regan Arts)




This is the only jam in which I use

store-bought pectin, because the

cold fruit pectin helps set the jam,

while keeping the cooling, crisp

attributes of the cucumber. When

working with strawberries, I find it

best to macerate them by letting

them sit in the sugar and lemon for

a few minutes. I made this jam for

a local doughnut shop and the

owners filled their churros with it

for a lovely sweet and spicy treat.



1½ pounds strawberries

2¼ cups blended cucumber

(about 1 pound, 5 ounces


¼ cup plus 1 tablespoon fresh

lemon juice, divided (from about

2 small lemons)

2 cups plus 3 tablespoons

cane sugar

9 tablespoons real fruit

instant pectin

1 ½ teaspoons kosher salt

3 fresh red Thai chilies


Makes 6 half-pints


Wash the freezer-safe jars or

plastic half-pints. At the

preparation station, wash the

strawberries and remove the

tops. Peel and seed

the cucumbers. Then blend the

cucumbers in a blender. Wash

and juice the lemons.


In a large glass mixing bowl,

whisk together 2 cups of cane

sugar, pectin, and 1 teaspoon of

salt until evenly mixed. Set aside.

In a 4-quart glass baking dish,

place the strawberries, the

remaining 3 tablespoons of cane

sugar, and 1 tablespoon of lemon

juice. Use a potato masher to

combine; let sit for 10 minutes.

While the strawberries are

macerating, put the blended

cucumber, chilies, and the

remaining ¼ cup of lemon juice

into the blender and process on

high until smooth. Add the

strawberry and cucumber mixtures

to the bowl. Mix well for 3 minutes.

Use a funnel and ladle to fill each

jar, leaving 1 inch of headspace,

if freezing the recipe. This jam can

be stored in the refrigerator for

up to 3 months or frozen for up

to 1 year.      



Check the baking/canning aisle

of your grocery store for real fruit

instant pectin.