Easy Strawberry Freezer Jam

Freezer jam is super easy to make and you’ll be glad you made the effort when you bring out a fresh jar for the holidays. When preparing the jam recipe, it is important to mash the berries,preferably with a potato masher. If you use a food processor, pulse very lightly. You want little bits of juicy fruit visible throughout the mixture.

When measuring sugar, fill the measuring cup to heaping and level by scraping excess sugar from top of cup with a straight-edged knife. Be sure to measure sugar exactly. Also, use fully ripened berries. Not quite ripened berries will produce jam that is too thick and not as tasty. Overly ripened berries will be too juicy and may cause jam to not set correctly.

I use Sure-Jell brand fruit pectin because that’s what my Grandma always used. Note that if you use Sure-Jell premium pectin, you can cut the sugar needed for this recipe by at least 25%. Sure-Jell is a dry, pectin product and can be found under many brand names.

Easy Strawberry Freezer Jam
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Serves: 6 jars
 
Freezer jam is super easy to make and you'll be glad you made the effort when you bring out a fresh jar for the holidays. When preparing the jam recipe, it is important to mash the berries, preferably with a potato masher. If you use a food processor, pulse very lightly. You want little bits of juicy fruit visible throughout the mixture. Be sure to measure sugar exactly. Also, use fully ripened berries. Not quite ripened berries will produce jam that is too thick and not as tasty. Overly ripened berries will be too juicy and may cause jam to not set correctly. I use Sure-Jell brand fruit pectin because that's what my Grandma always used. Note that if you use Sure-Jell premium pectin, you can cut the sugar needed for this recipe by at least 25%. Sure-Jell is a dry, pectin product and can be found under many brand names.
Ingredients
  • 1 quart strawberries, cleaned
  • 1 1.75 oz box of fruit pectin
  • 4 cups sugar
  • water
Instructions
  1. Mash strawberries, a cup at a time, until juicy and in pieces.
  2. Add sugar and let set for 10 minutes.
  3. Meanwhile, on the stove stir a box of fruit pectin with ¾ cup of water. Heat to boiling, stirring constantly. Boil for one minute while continuing to stir. Remove from the heat and add immediately to the fruit mixture. Stir three minutes until sugar is dissolved in mixture and does not taste grainy.
  4. Spoon jam into jelly jars, leaving about ½" from the top (in case it expands when frozen). Wipe the edges of the jar and immediately seal tightly with lids provided. Leave at room temperature for 24 hours. Jam may be refrigerated for up to three weeks or frozen for up to one year. Note: If frozen, jam should be thawed in the refrigerator.

 

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