Strawberry Freezer Jam
A delightful homemade jam that captures the fresh taste of summer strawberries, perfect for spreading on toast or using in desserts.
Ingredients
Main Ingredients
- 2 pounds ripe strawberries (washed and stemmed) Use ripe strawberries for the best flavor.
- 4 cups granulated sugar Allow the mixture to stand for 10 minutes after adding sugar.
- 1 1.75-ounce package fruit pectin (Sure-Jell) Fruit pectin is a natural thickening agent.
- ¾ cup water Used to dissolve the fruit pectin.
- 5 8-ounce jars freezer-safe containers Make sure containers are clean and dry.
Instructions
Preparation
- Wash and dry the freezer-safe containers and set them aside.
- With a potato masher or in a food processor, mash the 2 pounds of ripe strawberries, leaving some chunks for texture. Measure out 2 cups of mashed berries into a large bowl.
- Stir in the 4 cups of granulated sugar and allow the mixture to stand for 10 minutes.
Cooking
- In a small saucepan, mix the fruit pectin with ¾ cup of water. Whisk to combine, then bring to a boil over high heat while stirring constantly. Boil for 1 minute.
- Pour the hot pectin mixture into the strawberry mixture. Stir for 3 minutes or until the sugar is fully dissolved.
Setting
- Ladle the jam into the prepared jars or containers, leaving about ½ inch at the top for expansion.
- Secure with lids and allow to stand for 24 hours at room temperature.
Storage
- Once set, refrigerate the jam for up to 3 weeks or freeze it for up to 1 year.
Notes
Allow the jam to set for the full 24 hours to ensure it thickens properly. Use ripe strawberries for the best flavor. You may add a splash of lemon juice for extra zing or mix in other berries like blueberries or raspberries for a mixed berry jam.