Strawberry Freezer Jam
tablespoons (recipe makes 5 cups)
This Strawberry Freezer Jam recipe is a delicious alternative to store-bought jam, made with pectin, sugar, fresh strawberries, and water. An incredibly easy fruit jam for toast, muffins, sandwiches, and much more!
tablespoons (recipe makes 5 cups)
Ingredients
- 2 cups crushed fresh strawberries about 1 quart, measure after crushing
- 4 cups granulated sugar
- 1.75 oz. box of fruit pectin I used Sure-Jell
- ¾ cup water
Instructions
- Prepare mason jars and lids by washing and sterilizing in boiling water or running through the sterilization cycle on the dishwasher.
- Rinse and remove stems from strawberries. Slice into halves or quarters if desired (this makes crushing them a bit easier).
- Use a potato masher to crush the strawberries into very small pieces (do not puree unless you want no pieces in the jam).
- Measure precisely 2 cups of the crushed strawberries (and juices) and place in a large mixing bowl.
- Mix precisely 4 cups of granulated sugar into the strawberries and set aside.
- In a small saucepan, stir together the full package of fruit pectin and the water.
- Bring to a boil over medium-high heat, stirring constantly. Continue stirring and boil for 1 minute.
- Pour the boiling pectin mixture into the strawberry/sugar mixture and stir until all the sugar is dissolved. Only a few sugar granules should remain.
- Ladle the mixture into the prepared jelly jars, secure the lids, and leave the jars to set for 24 hours.
- After 24 hours, tighten the lids completely and store in the refrigerator or freezer.
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Notes
- When making any jam, it’s vitally important to measure all the ingredients as precisely as possible. If you alter any of the amounts in a recipe then you risk compromising the consistency of the jam. In some instances, this can result in your jam not setting properly.
- This recipe doesn’t instruct you to cook the fruit and pectin together. If you want to cook them together, you’ll need double the amount of fruit and sugar (while keeping the quantity of pectin the same). You’ll end up with a larger quantity of freezer jam, so keep that in mind as well for when you clean and sterilize jars.
- Remember, it’s not necessary to process jars in a boiling water bath when making freezer jam since freezer jam is intended to be stored in the refrigerator or the freezer. If you want to store your jam at room temperature, you MUST sterilize the jars beforehand and process the jars after filling to prevent any growth of bacteria.
- Do allow the jam to cool to room temperature before putting in the refrigerator or freezer.
- Most packages of pectin have extensive recipes and instructions included in the packaging - I've never been steered wrong using those - if you're unsure about ingredient quantities when varying this recipe, you can always refer to the package.
Nutrition
Calories: 42kcal | Carbohydrates: 11g | Protein: 0.03g | Fat: 0.04g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.002g | Sodium: 1mg | Potassium: 6mg | Fiber: 0.1g | Sugar: 10g | Vitamin A: 0.5IU | Vitamin C: 2mg | Calcium: 1mg | Iron: 0.04mg
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