Go Back
–+ servings

Strawberry Freezer Jam

Author: Brandy O'Neill
This super easy strawberry freezer jam is the perfect way to use up all those sweet summer strawberries. It's excellent spread on toast or spooned over ice cream. 
5 from 1 vote
Print Pin
Prep Time 30 minutes
Cook Time 5 minutes
Resting Time 12 hours
Total Time 12 hours 35 minutes
Servings 6 half pint jars

Equipment

Ingredients

  • 2 cups crushed strawberries
  • 4 cups granulated sugar
  • 3/4 cup water
  • 1 (1.75 ounce) box SURE-JELL Fruit Pectin

Instructions

  • Wash 6 pint containers and lids with boiling water. Dry thoroughly and set aside.
  • Stem and crush strawberries thoroughly. If desired, you can also chop berries in a food processor. This is what I did. You want it to remain slightly chunky.
  • Measure exactly 2 cups of strawberries into large bowl.
  • Stir the sugar into the berries. Let stand 10 minutes, stirring occasionally.
  • Mix water and pectin in a small saucepan and, stirring constantly, bring to a boil over high heat. Continue boiling and stirring for 1 minute.
  • Add the hot pectin to the strawberry mixture and stir for 3 minutes or until sugar is almost dissolved. A few sugar crystals may remain.
  • Fill each container with jam making sure to leave a 1/2 inch space on the top of the jars. This is important because it allows room for the jam to expand as it freezes.
  • Wipe off the top edges of containers and immediately cover them with lids. Let stand at room temperature for 12-24 hours.
  • After the jam has rested, store it in the 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.

Notes

Variations:
  • 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 of fresh lime zest and fill containers as instructed.
 

Nutrition

Serving: 1jar | Calories: 529kcal | Carbohydrates: 137g | Protein: 0.3g | Fat: 1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 4mg | Potassium: 76mg | Fiber: 1g | Sugar: 135g | Vitamin A: 6IU | Vitamin C: 28mg | Calcium: 10mg | Iron: 0.3mg
Course Preserving
Cuisine American
Keyword easy strawberry jam, freezer jam, strawberry jam
Did you try this recipe?Leave a comment and 5 star review!