Strawberry Freezer Jam

4.75 from 4 votes

Homemade strawberry freezer jam looks and tastes just like the fresh berries it’s made with. It’s the perfect complement to your favorite slice of toast.

Prep Time20

Cook Time5

Setting Time8

Total Time8 25

Course: Dips & Spreads

Cuisine: American

Servings: servings

Author: Rachel Gurk

Ingredients

2 cups crushed fresh strawberries, about 16 oz. (see note)
4 cups granulated sugar
1 package (1.75 oz.) fruit pectin, such as Sure-Jell
¾ cup water

Instructions

In a large bowl, mash strawberries using a potato masher. Measure out exactly two cups, setting aside any extra mashed berries, and add the 2 cups back to bowl. Save the extra mashed berries for another use. You want to be as exact with the recipe measurements as possible.
2 cups crushed fresh strawberries, about 16 oz.
Stir 4 cups of granulated sugar into the 2 cups of mashed strawberries. Mix well to combine, making sure the sugar is completely incorporated, and then let the berry mixture stand for 10 minutes, stirring occasionally.
4 cups granulated sugar
After 10 minutes, in a small saucepan, combine fruit pectin and ¾ cup water. Bring to a full boil on high heat, stirring constantly. When it boils, set a timer for 1 minute. Continue to stir constantly and then remove from heat when it has boiled for one minute.
1 package (1.75 oz.) fruit pectin, such as Sure-Jell, ¾ cup water
Stir pectin and water mixture into the fruit and sugar mixture. Stir constantly for about 3 to 4 minutes or until sugar is completely dissolved and mixture is no longer grainy.
Pour mixture into freezer containers with tight fitting lids (jars work great). You'll need five 8 oz. containers or something comparable. Total yield is 5 cups.
Let jam stand at room temperature for 8 hours before moving to the fridge or freezer. If you freeze the jam, thaw it in the fridge overnight before using.

Video

Notes

Strawberries: Often strawberries are sold in quart containers, especially if you buy them from a farm stand. Generally, a quart will hold about 1 ½ pounds so you won't need the entire quart to to make this jam.
Herbal twist: Basil and strawberry pair so well together. After sugar is dissolved, try stirring in ¼ cup finely chopped fresh basil leaves. Mint is also a great choice.
Storage: Freezer jam will keep in the freezer for up to a year. Once it's thawed, it can be refrigerated for up to a month

Nutrition

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