Description

This homemade Strawberry Freezer Jam is a quick and easy way to capture the fresh flavor of ripe strawberries. Using simple ingredients like fresh strawberries, lemon juice, sugar, and fruit pectin, this freezer jam sets perfectly without boiling the fruit mixture extensively. The jam requires minimal cooking by boiling only the pectin mixture, then combining it with the sweetened strawberries. It’s ideal for those who want a fresh, sweet, and spreadable jam that can be stored in the refrigerator or freezer for months, perfect for spreading on toast, pancakes, or using in desserts.

Ingredients

Scale

Strawberry Mixture

2 cups crushed fresh strawberries (about 1 pound)
2 tablespoons fresh lemon juice
4 cups white sugar

Pectin Mixture

3/4 cup water
1 (1.75-ounce) box Sure-Jell Fruit Pectin

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Strawberries: Hull the strawberries and place them in a large bowl. Use a potato masher or similar tool such as a cocktail muddler to crush the strawberries thoroughly but not to a puree. Measure out exactly 2 cups of crushed strawberries to ensure proper jam consistency.
Add Lemon Juice and Sugar: Stir 2 tablespoons of fresh lemon juice into the crushed strawberries, mixing well. Then add 4 cups of white sugar and stir until the sugar is mostly dissolved. Let this mixture stand for 10 minutes, stirring occasionally to help dissolve the sugar completely.
Cook the Pectin Mixture: In a small saucepan, combine 3/4 cup of water and one box (1.75 ounces) of Sure-Jell Fruit Pectin. Stir constantly over high heat to break up any lumps in the pectin. Bring the mixture to a full rolling boil and then boil for 1 minute while stirring constantly to activate the pectin.
Combine and Stir: Remove the pectin mixture from heat and pour it into the strawberry and sugar mixture. Stir vigorously for about 3 minutes or until the sugar is completely dissolved. A few sugar crystals are acceptable, but avoid graininess in the jam.
Jar the Jam: Spoon the jam into five clean, freezer-safe jars or containers (each 8 ounces) leaving about 1/2 inch of headspace at the top for expansion during freezing. Loosely cover the jars and allow them to sit at room temperature for 24 hours to set.
Seal and Store: After the jam has set, seal the jars with tight-fitting lids. Store the jam in the refrigerator where it will keep for 3 to 4 weeks, or in the freezer for up to about one year.

Notes

Ensure strawberries are fresh and ripe for the best flavor and natural sweetness.
Measure crushed strawberries carefully to maintain proper jam texture.
Do not over-boil the fruit mixture; only the pectin-water mixture requires boiling.
Leaving some sugar crystals is fine as long as the jam is not grainy.
For longer storage, freezing the jam is recommended; it keeps about one year in the freezer.
Use freezer-safe jars or containers with half-inch headspace to allow for expansion during freezing.
Allow jam to set 24 hours at room temperature before sealing jars tightly.