Homemade Strawberry Freezer Jam is a sweet and chunky jam that you can make quickly and enjoy for up to a year! Once you see how easy it is to make this strawberry jam, you will never buy it from a store again!
Homemade Strawberry Freezer Jam
I love strawberries! The hubs knows me well, and brought home a box of real North Carolina Strawberries. So, what do I do? Make strawberry jam of course! It was easy. We got the recipe off a Pectin box and in less than 30 minutes we had sweet, delicious strawberry jam!
This is the best jam and this recipe made enough for me to fill five 8 ounce containers. In just a few minutes I made plenty of jam to last my family an entire year! The fresh ripe fruit keep their great color and bring summer to life in your kitchen no matter what season you are in. This is a must try recipe that your family will love!
What you need to Make Strawberry Jam:
Only 5 simple ingredients to make the most amazing strawberry jam ever. The sugar brings out the natural flavor of the fresh strawberries and the pectin will bind with the sugar to make a gel. The diced strawberries and sweet gel are indescribably good together and you will be loading this jam on everything you make!
- Ripe strawberries: Wash, remove stems, then crush.
- Sugar: Adds sweetness and pulls out juice from strawberries.
- Fruit pectin: I use Sure Jell; I don’t even think I’ve seen a different brand.
- Water: To thin out the jam a bit.
- Freezer-safe containers: 8 oz containers are the perfect size.
How to Make Homemade Jam:
Jam is something we all have in our freezers or refrigerator at all times. So why not learn how to make it from scratch? Here are the simple steps to making the best jam you have ever tasted!
- Prepare containers: Wash and dry the freezer-safe containers then set aside.
- Mash Strawberries: With a potato masher or in a food processor, mash the berries, leaving some chunks then measure out 2 c. of the berries into a large bowl.
- Add sugar: Stir in exactly 4 c. sugar and allow to stand for 10 minutes.
- Boil Pectin then combine with strawberries: While the berries and sugar are co-mingling, whisk the pectin into 3/4 c. water in a small saucepan. Stirring constantly, bring to a boil over high heat and stir for 1 minute. Remove from heat and stir into strawberry mixture for 3 minutes or until sugar is almost entirely dissolved.
- Store finished jam: Ladle the jam into the prepared containers, leaving about 1/2″ at the top for expansion. Top with lids and allow to stand for 24 hours at room temperature. Refrigerate for up to 3 weeks or freeze for 1 year. Makes 5 8-oz. containers.
Tips for the BEST Homemade Strawberry Jam:
It is so easy to make this family favorite jam. You will reap the benefits of the prep time for months and months! Here are few extra tips and variations to use when making this sticky-sweet jam!
- Pro tip: Don’t over mash strawberries because you want to keep the jam nice and chunky.
- How to use homemade jam: Spread on toast, ice cream, milkshakes, as a fresh filling in thumbprint cookies, or in a crumb cake.
- Variations: Swap out strawberries for blueberries, raspberries or peaches for other great jam flavors.
- Shortcut: Use frozen fruit as a substitute for fresh fruit in this recipe. Just thaw to room temperature then follow recipe directions.
- Storage: This jam will last in the freezer for up to a year. Once thawed it will last no more than one month in the refrigerator. That is, if you don’t devour it all before then!
More Strawberry Jam Recipes:
- Amazing Strawberry Jam
- Strawberry Swirl Cheesecake Oatmeal Cookie Bars
- Homemade Strawberry Sauce
- The Best Strawberry Cheesecake Brownies
- Strawberry Cream Cheese Danishes
Strawberry Freezer Jam
- 1 quart 2 cups crushed ripe strawberries, washed and stemmed
- 4 cup sugar
- 1 package fruit pectin I use Sure Jell; I don’t even think I’ve seen a different brand
- 3/4 cup water
- 8- ounce freezer-safe containers
- Wash and dry the freezer-safe containers and set aside.
- While the berries and sugar are co-mingling, whisk the pectin into 3/4 cup water in a small saucepan. Stirring constantly, bring to a boil over high heat and stir for 1 minute. Remove from heat and stir into strawberry mixture for 3 minutes or until sugar is almost entirely dissolved.
- Ladle the jam into the prepared containers, leaving about 1/2″ at the top for expansion. Top with lids and allow to stand for 24 hours at room temperature. Refrigerate for up to 3 weeks or freeze for 1 year. Makes 5, 8-oz. containers.
Originally Posted on May 26, 2012