strawberry freezer jam

30-minute Strawberry Freezer Jam is homemade jam that is perfectly sweet, made in less than 30-minutes, that you can freeze and enjoy for up to 1 year!

30-minute Strawberry Freezer Jam

strawberries

sugar

water

Sure Jell Fruit Pectin ((*see note))

Rinse and dry the containers you'd like to put the jam in (enough for 5 cups). I always use glass mason jars but plastic containers work great also. This recipe fills 5-6 half pint jars.

In a food processor add strawberries and pulse just a few times, until strawberries are well diced, but not totally mashed.&nbsp;

Measure exactly 2 cups of strawberries into a large bowl. (It's really important to measure the berries and sugar exactly, or the jam will not set properly.)&nbsp;

Add the sugar, one cup at a time, stirring really well after each addition. Let stand for 10 min., stirring occasionally.

Meanwhile, add water and pectin package to a small saucepan.&nbsp;

Bring to a boil over high heat, stirring constantly.&nbsp;

Once boiling, stir for 1 min. Remove from heat and add it to the strawberry mixture.&nbsp;

Stir mixture really well, for several minutes, until sugar is well dissolved.

Fill containers with jam and leave 1/2'' of head-space at the top.&nbsp;

Cover with lids and allow to stand at room temperature for 24 hours.

After 24 hours you can store jam in the refrigerator for up to 4 weeks or freeze it for up to 1 year!

You might also like Raspberry Freezer Jam!

https://content.jwplatform.com/videos/9hDz4fbQ.mp4

I can confidently say this Strawberry Freezer Jam is the best and easiest you’ll ever make! It’s perfectly sweet, made in about 30-minutes, lasts in the freezer for up to 1 year!

Strawberry Freezer Jam

This No-Fail, Super Easy Strawberry Freezer Jam is the most delicious, fresh tasting jam you&#039;ll ever have the pleasure of meeting. Once you try it, you&#039;ll be spoiled for life. I call it &quot;springtime in a jar&quot;.

No-Fail, Super Easy Strawberry Freezer Jam

white sugar

liquid fruit pectin

lemon juice

Wash and rinse glass jars (or plastic containers) and lids in the dishwasher or with hot soapy water. Dry thoroughly.

Stem and crush strawberries. Don&#39;t try to use a blender or food processor for this step as you want some small pieces of strawberry to remain. (I like to use a potato masher).

For the prep:

Measure exactly 2 cups of the prepared fruit into a large microwave-safe bowl. (Use a dry measuring up to measure the crushed strawberries and level it off at the top with a flat-edge knife - don&#39;t be tempted to use extra berries!)

Add the 4 cups of sugar and stir well for 1 minute. (Again, measure the sugar precisely, using a dry measuring up and leveling it off. You can also weigh the sugar. It should be 800g )

Place the bowl in the microwave on high power for 3 minutes. (Mixture will not cook but will become warm enough for the sugar to dissolve). Remove from microwave and stir well for another minute.

Allow the strawberry mixture to sit for 2 hours, giving it a good stir about every 30 minutes. Take a taste to make sure the sugar is dissolved. If it still has a bit of a grainy texture, stir for another minute or two until the sugar is well dissolved.(When the sugar is well-dissolved the mixture will actually deepen in color and lose its &quot;cloudiness&quot;. That&#39;s when you&#39;re ready for the next step.)

Combine the liquid pectin and lemon juice in a small bowl. Add to strawberry mixture; stir for 3 minutes (no cheating, set a timer).

Fill containers to within ½ inch of the top. Don&#39;t fill any higher as the mixture will expand a bit in the freezer.

Wipe off the top edges of containers and cover with lids. Let stand at room temperature for 24 hours.

For the jam:

Refrigerate up to 3 weeks or freeze up to 1 year. Thaw in the refrigerator.

To store:

Easy strawberry freezer jam using fresh strawberries, sugar and pectin.

strawberries (crushed)

1.74 oz Sure Jell fruit pectin

Clean jelly jars and strawberries.  Remove stems from strawberries.

Blend or crush strawberries to create desired consistency.  Measure two cups of crushed strawberries and place in large bowl.

To the large bowl add 4 cups of sugar.  (Make sure to use exact amount.) . Let stand for 10 minutes and stir occasionally.

Stir 1.75 oz package of fruit pectin with 3/4 cup water in saucepan.  Bring to a boil stirring constantly.  Let boil for 1 minute stirring constantly.  Remove from heat.

Immediately add the boiled pectin to the strawberry mixture.  Stir for 3 minutes or until the sugar is dissolved and mixture becomes thick.

Fill jelly jars immediately leaving 1/2 inch of space at the top.  Cover with lids and let set at room temperature for 24 hours.  Freeze for up to 1 year.

Easy Strawberry Freezer Jam

strawberries (about 1 pound)

(1.75-ounce) box Sure-Jell Fruit Pectin

Hull the strawberries and place them in a large bowl. Use a potato masher or another tool (like a cocktail muddler) to crush the strawberries. They should be crushed very well, but not puréed. You will need exactly 2 cups of crushed strawberries, so be sure to measure them.

Add the lemon juice to the strawberries and stir well. Add the sugar and stir until dissolved. Let stand 10 minutes, stirring occasionally.

In a small saucepan, stir the water and pectin together. Place over high heat, stirring constantly - the pectin might be lumpy at this point. Bring to a boil and boil for 1 minute. Stir constantly. Remove from heat.

Add the pectin mixture to the strawberry and sugar mixture and stir for about 3 minutes - or until all of the sugar is completely dissolved. A few sugar crystals are ok, but you don&#39;t want it to be grainy.

Spoon the jam into 5 clean pint-size freezer-safe jars or containers with tight fitting lids ensuring you leave about 1/2 inch of space at the top of the jar to allow for expansion in the freezer. Loosely cover the jars. Allow them to sit at room temperature for 24 hours to set. Seal tight. Store the jam in the refrigerator or the freezer.  The jam will last in the refrigerator for 3 to 4 weeks and in the freezer for about a year.

This strawberry freezer jam recipe only takes 30 minutes to make &amp; is packed with strawberry flavor. It&#x27;s so easy to make and delicious you&#x27;ll never go back to store-bought jam!

Certo Strawberry Freezer Jam

sugar (800 grams)

pouch Certo liquid Fruit Pectin (3 Fl oz.)

lemon juice (30 grams)

Begin by washing and drying the containers or jars you plan to store the jam in. Set aside.

Rinse your berries and either dry them gently with a towel or place them in a colander to help drain any excess water.

Remove the stems from 1 quart of strawberries and cut away any blemishes. If you&#39;re using store bought berries, I suggest cutting them into quarters to make them easier to mash.

Mash the strawberries with a potato masher until the mixture looks soupy. This will leave some small bits of strawberry intact and give the jam a bit of texture.

Use a measuring cup to add exactly 2 cups of mashed strawberries into a separate large bowl.

Add in 4 cups of granulated sugar and stir until the sugar is fully incorporated.

Set a timer for 20 minutes and let the mixture sit, stirring every few minutes to help the sugar dissolve.

Pour 3 Fl oz. or 1 pouch of liquid pectin into the strawberry mixture, being sure to squeeze out every last drop of pectin! My mom folds the packet as she does this to get all of it out.

Add in 2 Tbsp of bottled lemon juice, then set your timer for 3 minutes and stir the mixture somewhat aggressively. I like to switch arms halfway through because they get tired!

Pour the mixture into the cleaned and dried jars, leaving at least 1/2 inch at the top of the container. The jam will expand as it freezes, so it&#39;s important to leave a little room!

Wipe away any spills, then close the jars with their lids and let them sit for 24 hours at room temperature. Be sure to place them in a safe area where they won&#39;t be touched or bumped.

Once the jam has set, place a bit of tape onto each jar and write the date it was made.

Then either freeze or refrigerate the jam! It can be frozen for up to a year or kept in the fridge for up to a month.

To thaw frozen jam, move the container from the freezer to the fridge, then enjoy the following morning once it&#39;s thawed.

https://content.jwplatform.com/videos/KEoeXpIy.mp4

This Certo strawberry freezer jam only takes 30 minutes to make! It's so easy to make & delicious you'll never go back to store-bought jam!

This easy Strawberry Freezer Jam requires just 3 ingredients and 30 minutes to make. No cooking or special canning skills required!

Easy No-Cook Strawberry Freezer Jam

SURE-JELL Premium Fruit Pectin)

Measure exact amount of crushed strawberries into a large bowl. (To crush the berries, I prefer to use a potato masher or rigid pastry cutter. If using a food processor, pulse lightly to still have a nice amount of chunkiness, with small bits of fruit. Do not puree.)

Add exact amount of sugar to the crushed berries and stir to combine. Let sit for 10 minutes, stirring occasionally.

Stir pectin and water in a small saucepan over high heat and bring to a boil. Boil for 1 minute, stirring constantly. Remove saucepan from heat.

Pour pectin mixture over berry/sugar mixture and stir for 3 minutes, or until sugar has completely dissolved. If a few sugar crystals remain, that's alright.

Using a ladle, immediately fill jars (I like to use 1/2-pint jars, which will give you about 5 jars of jam), leaving 1/2 inch of space at the top. A wide-mouth funnel is helpful for filling the jars. Clean any jam from jar rims with a wet paper towel and cover jars with lids. Let jars stand at room temperature for 24 hours.

To use immediately, store in refrigerator for up to 1 month. Otherwise store in the freezer for up to one year. Then simply thaw in refrigerator before using.

Capture the essence of ripe summer fruit with these easy no-cook preserves.

lb. strawberries, hulled (about 4 cups)

granulated sugar (4½ cups), divided

Tbsp. powdered pectin

½ tsp. calcium powder, if needed (see headnote)

In a food processor, pulse the strawberries until partially smooth with some chunks, 5–10 pulses. Transfer to a large bowl, add 1½ pounds (3⅓ cups) of the sugar, and stir continuously until the sugar begins to dissolve. Set aside at room temperature, stirring occasionally, until the sugar has completely dissolved, about 10 minutes.

To a small nonreactive pot, add ¾ cup plus 2 tablespoons of water and bring to a boil. Turn off the heat, add the pectin, and stir until dissolved, about 30 seconds. Stir in the remaining sugar until completely dissolved, then add it to the strawberry mixture. Stir until it begins to thicken slightly, about 3 minutes. Set aside for 5 minutes, then stir for another 3 minutes. If your package of pectin comes with calcium powder, in a lidded container, stir ½ teaspoon of the calcium powder into ½ cup of water, cover, and shake vigorously to dissolve. Stir 1 tablespoon plus 1 teaspoon of calcium water into the strawberry mixture.

Into sterilized jars, carefully ladle the strawberry mixture to reach to about ¾ inch below the rims. Cover with the lids and set aside at room temperature for 24 hours.

Transfer the jars to the freezer with plenty of space between them. To use, remove a jar from the freezer and allow it to defrost in the fridge until the jam is a spreadable consistency.

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Top 7 strawberry freezer jam recipes from across the web

The most viewed strawberry freezer jam recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

30-minute Strawberry Freezer Jam

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Easy No-Cook Strawberry Freezer Jam

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The most viewed strawberry freezer jam recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine