Strawberry Freezer Jam
Homemade strawberry jam made with fresh berries, sugar, and pectin. No canning required. Stays fresh for up to a year in the freezer.
Servings: 6 cups
Ingredients
- 1 lb fresh strawberries approximately 2 quarts
- 4 cups granulated sugar
- 1 box fruit pectin 1.75 oz box, such as Sure Jell
- 6 – 1 cup plastic freezer containers with tight-fitting lids
Instructions
- Wash plastic containers and set aside to dry.
- Wash strawberries and remove stems.
- Place strawberries in blender or food processor; crush or puree depending on texture preference.
- Measure exactly 2 cups of crushed strawberries into a large bowl.
- Add 4 cups sugar to strawberries; stir well and let sit for 10 minutes, stirring occasionally.
- In a saucepan, combine pectin with 3/4 cup water; stir constantly and bring to a boil.
- Once boiling, maintain boil for exactly 1 minute while stirring constantly; remove from heat.
- Pour pectin mixture into strawberry mixture; stir for 3–4 minutes until all sugar is dissolved.
- Using a funnel, pour jam into containers, leaving 1/2 inch headspace for expansion.
- Cap containers and let sit at room temperature for 24 hours to set.
- Transfer to refrigerator (lasts 3 weeks) or freezer (lasts up to 1 year).
Notes
This no-canning strawberry jam is perfect for those who don't have canning equipment. Made with fresh berries and pectin, it sets beautifully in the freezer. My family prefers smooth jam, but you can leave the strawberries chunky if you prefer. A funnel makes filling containers much cleaner. Thanks to my parents for their help with this recipe!