Strawberry Jam

There's nothing like homemade strawberry freezer jam & it's so easy to make!

Fruit pectin--I found it in the store by the jello. It comes with instructions for tons of different jams & jellies.

Strawberry Jam


2 C. crushed strawberries (I just use a potato masher)

4 C. sugar

1 box fruit pectin

3/4 C. water



1. Wash & rinse plastic containers with tight fitting lids. Use 1 to 2 cup containers.

2. Prepare strawberries by washing & removing the stems. Crush strawberries using a potato masher for best results. If using a food processor, pulse to very finely chop. Do not puree. Jam should have bits of fruit.

3. Measure exact amount of strawberries into a large bowl.

4. Measure exact amount of sugar into a separate bowl. (Reducing sugar or using sugar substitutes will result in set failures). You would need to buy a different kind of fruit pectin if you wanted to use less sugar or sugar substitutes.

5. Stir sugar into strawberries. Mix well & let stand for 10 minutes; stir occasionally.

6. Stir 1 box pectin and 3/4 cup water in a small saucepan. (Pectin may start out lumpy). Bring to a boil on high heat, stirring constantly. Remove from heat.

7. Stir pectin mixture into strawberry mixture. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes. (A few sugar crystals may remain.)

8. Pour into prepared containers, leaving 1/2 inch space at top for expansion during freezing; cover with lid.

9. Let stand at room temperature for 24 hours until set. Refrigerate up to 3 weeks. Otherwise, stor in freezer for up to 1 year. Thaw in refrigerator.





*I did a double recipe because it's not that much more work & it worked great--I'm sure you could even do a triple recipe if you had a really big bowl.





recipe from Sure Jell Premium Fruit Pectin