This super easy strawberry freezer jam is the perfect way to use up all those sweet summer strawberries. It’s great on toast or poured on ice cream.
First and foremost, welcome to the new and improved Nutmeg Nanny! I’m so excited to finally launch this sucker. There are still a few tweaks that need to be done but for the most part, we’re up and running! You will notice a fancy new visual recipe search function (feature images are being set!) and a more clean and organized homepage. I really hope you like the new site. Make sure to leave feedback! Oh and a giant THANK YOU to my website designer Lindsay from Purr Design. You might also know her from her awesome blog, Love & Olive Oil. Thank you so much for answering my millions of questions and putting together the site of my dreams! You’re the best!
Now, onto the jam! Strawberry season is upon us! Sweet delicious strawberries are ripe for the picking and ready to be turned into jam! Last year I made a delicious strawberry vanilla jam, but this year I wanted to make my grandma’s famous freezer jam. Back in May, my grandmother passed away and I wanted to feel like I was with her again. If you knew my grandmother you knew about her freezer jam. She would give it away to almost anyone who wanted a jar. I love slathering it on toast, eating it with croissants and even mixing it into vanilla ice cream.
I was upset when I realized I never took the time to ask my grandma for her recipe. I called my mom and luckily she knew the recipe. Although, I had to laugh when I found out my grandmas “secret” recipe. It is the recipe on the side of the Sure-Jell Pectin box…haha. I made up a batch and sure enough, it tasted almost like my grandma’s jam. I think no matter what I do it will never taste exactly like hers. Grandmas have a special way of making everything taste better. You know?
Strawberry Freezer Jam
This super easy strawberry freezer jam is the perfect way to use up all those sweet summer strawberries. It's great on toast or poured on ice cream.
Yield: 5 cups freezer jam
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 40 minutes
- 2 cups crushed strawberries
- 4 cups white sugar
- 3/4 cup water
- 1 (1.75 ounce) box SURE-JELL Fruit Pectin
- 5 (1 cup) plastic containers with lids
Wash 5 (1-cup) plastic containers and lids with boiling water. Dry thoroughly and set aside.
Stem and crush strawberries thoroughly. You can also chop berries in a food processor if desired. Make sure to leave them chunky. Measure exactly 2 cups of strawberries into large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.
Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring for 1 minute. Add to fruit mixture and stir for 3 minutes or until sugar is almost dissolved. (A few sugar crystals may remain.)
Fill containers immediately to within 1/2 inch of tops. Wipe off top edges of containers and immediately cover with lids. Let stand at room temperature for 24 hours. Jam is now ready to use. Store in refrigerator for up to 3 weeks or in the freezer for up to 1 year. Thaw in refrigerator before using.
*If you have never had freezer jam before it will be a little looser than traditional jam. It will also be a little sweeter. Do not try to cut down on the sugar in the recipe or the jam may not set up correctly.
Strawberry vanilla bean freezer jam: after the jam has been made stir in 2 teaspoons vanilla bean paste and fill containers as instructed.
Strawberry jalapeno freezer jam: after the jam has been made stir in 1/2 cup finely minced fresh jalapeno and fill containers as instructed.
Strawberry basil freezer jam: after the jam has been made stir in 1/4 cup minced basil and fill containers as instructed.
Strawberry lime freezer jam: after the jam has been made stir in 1 tablespoon fresh lime zest and fill containers as instructed.