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By Angie Kauffman · PRINTABLES TIP: Always go toward the end of a post to find the printable. · Disclosure: This Post May Contain Affiliate Links. {I may be compensated if you make a purchase after clicking on my links.}
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Last week, I found strawberries for $3.88 for a 2 lb clam shell. So, I picked up two packages and planned on making strawberry freezer jam. My Mom made some from strawberries from our garden this summer, but my family had used up all we had, and I missed the sweet and fresh jam.
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As it ended up, my Mom and I worked together to make several batches with the 4 lbs of strawberries. (I think it was just about three batches.) She worked on one batch and I worked on the second batch.
It was super easy to make, and you don’t even have to learn how to can to make this jam! You just pop it into many small containers that can be frozen, and throw them in the freezer! (Of course, you’ll need to leave one in the refrigerator instead, so you can enjoy it right away!)
You can also use this recipe to make wonderful homemade jam to give as Christmas gifts!
(I have some important notes below this recipe for some alternate options for preparing.)
Related Reading: Fresh and Easy Homemade Whipped Strawberry Butter Recipe
Easy Strawberry Freezer Jam Recipe
Easy Strawberry Freezer Jam Recipe
Angie Kauffman
Print Recipe Pin Recipe
Course Canning and Preserving
Cuisine American
Servings 4 8 oz containers
Ingredients
- 2 cups mashed strawberries about 1 quart of whole strawberries
- 4 cups sugar
- 1 box powdered fruit pectin
- 3/4 cup water
Instructions
Stir strawberries (already mashed) and sugar together, mixing thoroughly. Set aside.
Stir powdered fruit pectin with water in a saucepan. Bring to a boil, stirring constantly. Boil for one minute.
Stir mixtures together until sugar is completely dissolved and no longer grainy. Pour into clean dry containers, filling to within 1/2 inch of tops.
Cover at once with tight lids. Let stand at room temperature overnight. (We did it for about 12 hours.) Store in freezer until opened; then store in refrigerator.
Notes
Measure sugar exactly and do not reduce amount or jam will not set properly.
I have included an alternate method that doesn't involve any cooking/boiling below.
Tried this recipe?Let us know how it was!
While my original recipe above calls for powdered fruit pectin, in recent years, I have been using Sure-Jell Certo Liquid Fruit Pectin. You will need lemon juice, but it comes together faster and doesn’t require boiling.
If the amount of sugar in this recipe leaves you a little freaked out, there is also a no or less sugar recipe included with a No Sugar Fruit Pectin package.
Other RecipesYou’ll Enjoy:
Easy Homemade Blackberry Jam | No Bake Strawberry Cheesecake | Roasted Pear Rice Pudding | Coconut Milk Hot Fudge Sauce |
Disclosure: This post contains some affiliate links. Using them doesn’t change the price you pay, but we may receive a small compensation for you purchasing through them. Thanks!
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About Angie Kauffman
Angie, mom to three very fun kids, is the founder of Real Life at Home. With degrees in elementary education (B.A.) and special education (M.S.Ed.), as well as being a former homeschooler, she is passionate about supporting both parents and teachers by providing printables, crafts, and activities to help children learn and grow.
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Reader Interactions
Comments
Rebecca says I’m sooo going to try this!! Perfect b/c strawberries are coming back in season again!
.-= Rebecca´s last blog ..Maybe not just for today =-.Reply
- Lana says
I think I can do this! Yaa!
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- Suzy says
I just took some out of freezer to try. Do you recommend thaw in fridge or on counter. Also, I think mine would have worked better if the strawberries would have been rrom temp. I had mine in fridge. The sugar probably would have dissolved faster. Can’t wait to try it though
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- Angie Kauffman says
When we run out in the refrigerator, I just grab one out of the freezer and put it in the refrigerator. While I suppose that you could leave it sitting out for a little while, I wouldn’t take the time to thaw it like that unless you needed to use it sooner. Otherwise, just leaving it in the refrigerator until you need it next should be sufficient.
I usually use my strawberries from the refrigerator before I make it. The sugar does take some work to get dissolved. I usually make my family help with stirring so that I don’t have to stir forever, since I usually make multiple batches at once. It’s definitely an arm work out!
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- Suzy says
Mine turned out alittle to runny to put on toast. any suggestions for next time. I cooked the pectin long enough. Maybe I should have drained the strawberries after they were mashed, just to runny, very good, but turrned more into a ice cream topping
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- Angie Kauffman says
Without having been there when you made it, it’s hard for me to guess exactly what might have happened. I definitely have some times when it sets better than others, and I have yet to figure out exactly why that is. I have always been able to spread it with a knife onto toast though.
However, if you were looking for something thick and more like a jelly, then even when this sets very well, it still isn’t like that.
Did you dry off your strawberries well after washing them before starting? Maybe you had extra water in it?
I would also recommend next time maybe trying the Certo Liquid Fruit Pectin, as I have been doing that the last few times I’ve made jam, and I find that easier to work with.
Reply
- Ricky Shoemake says
When using the Liquid Pectin, how does one go about it? I have some and would love to know..I saw you said to use Lemon Juice and one would not have to boil it but how much lemon juice to use? To a whole packet of the liquid pectin? Are the measurements the same for the berries and sugar?
Reply
- Angie Kauffman says
Hi Ricky –
I don’t know the directions off the top of my head, but the Liquid Pectin (I’ve always used Certo) comes with directions and ratios inside the box. 🙂
Reply
- Ricky Shoemake says
Thanks Angie..I bought some more and saw the instructions on the pamphlet inside…
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- Elizabeth says
If you do the liquid pectin and lemon juice. Do u still use water?
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- Angie Kauffman says
I don’t remember off the top of my head, but I think the liquid pectin still has water in it. You’ll want to use the recipe in the liquid pectin box. (That’s what I used when I started using liquid pectin.)
Reply
- Kellie says
Hello, i have a question. You say 2 cups of mashed strawberries (about one quart) I doesn’t understand this. There are 4 cups in a quart. Could you please tell me if you use 1 quart of mashed or only 2 cups mashed. Thank you! 🙂
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- Kellie says
Nevermind I figured it out. I was just confused for a min. Lol!!
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- Connie says
The recipe says 2 cups strawberries then in parentheses, about 1 quart. Well, 1 quart is 4 cups, not 2. So I am confused.
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- Angie Kauffman says
1 quart of purchased whole strawberries will get you close to two cups of mashed strawberries.
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- Leighann Hunt says
Can you substitute any berry for the strawberries without damaging the results of the recipe?
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- Angie Kauffman says
I would recommend buying a package of Pectin or Certo. Inside the box, they have different ratios of fruit to sugar to water, etc. It varies by the fruit.
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- Corinne Wylie says
This was the easiest and best freezer jam I have ever made!!! I will use this recipe from now on. Two flats made 20 pints with some left over for strawberry/spinach salad and strawberry shortcake!!
Reply
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