0 from 3 votes
Strawberry Freezer Jam
This super easy strawberry freezer jam is the perfect way to use up all those sweet summer strawberries. It's excellent spread on toast or spooned over ice cream.
Prep Time
30 mins
Cook Time
30 mins
Resting Time
12 hrs
Total Time
12 hrs 35 mins
Servings: 6 half pint jars
Calories: 529 kcal
Cuisine:
American
Ingredients
- 2 cups crushed strawberries
- 4 cups granulated sugar
- 3/4 cup water
- 1 (1.75 ounce) box Sure-Jell Fruit Pectin
Instructions
- Wash 6 pint containers and lids with boiling water. Dry thoroughly and set aside.
- Stem and crush strawberries thoroughly. If desired, you can also chop berries in a food processor. This is what I did. You want it to remain slightly chunky.
- Measure exactly 2 cups of strawberries into large bowl.
- Stir the sugar into the berries. Let stand 10 minutes, stirring occasionally.
- Mix water and pectin in a small saucepan and, stirring constantly, bring to a boil over high heat. Continue boiling and stirring for 1 minute.
- Add the hot pectin to the strawberry mixture and stir for 3 minutes or until sugar is almost dissolved. A few sugar crystals may remain.
- Fill each container with jam making sure to leave a 1/2 inch space on the top of the jars. This is important because it allows room for the jam to expand as it freezes.
- Wipe off the top edges of containers and immediately cover them with lids. Let stand at room temperature for 12-24 hours.
- After the jam has rested, store it in the refrigerator for up to 3 weeks or in the freezer for up to 1 year. Thaw in refrigerator before using.
- *If you have never had freezer jam before it will be a little looser than traditional jam. It will also be a little sweeter. Do not try to cut down on the sugar in the recipe or the jam may not set up correctly.
Cup of Yum
Notes
- Variations:
- Variations:
- Strawberry vanilla bean freezer jam: after the jam has been made, stir in 2 teaspoons vanilla bean paste and fill containers as instructed.
- Strawberry jalapeno freezer jam: after the jam has been made, stir in 1/2 cup finely minced fresh jalapeno and fill containers as instructed.
- Strawberry basil freezer jam: after the jam has been made, stir in 1/4 cup minced basil and fill containers as instructed.
- Strawberry vanilla bean freezer jam: after the jam has been made, stir in 2 teaspoons vanilla bean paste and fill containers as instructed.
- Strawberry jalapeno freezer jam: after the jam has been made, stir in 1/2 cup finely minced fresh jalapeno and fill containers as instructed.
- Strawberry basil freezer jam: after the jam has been made, stir in 1/4 cup minced basil and fill containers as instructed.
- Strawberry lime freezer jam: after the jam has been made, stir in 1 tablespoon of fresh lime zest and fill containers as instructed.
Nutrition Information
Serving
1jar
Calories
529kcal
(26%)
Carbohydrates
137g
(46%)
Protein
0.3g
(1%)
Fat
1g
(2%)
Saturated Fat
0.01g
(0%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.02g
Sodium
4mg
(0%)
Potassium
76mg
(2%)
Fiber
1g
(4%)
Sugar
135g
(270%)
Vitamin A
6IU
(0%)
Vitamin C
28mg
(31%)
Calcium
10mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 6half pint jars
Amount Per Serving
Calories 529
% Daily Value*
| Serving | 1jar | |
| Calories | 529kcal | 26% |
| Carbohydrates | 137g | 46% |
| Protein | 0.3g | 1% |
| Fat | 1g | 2% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.02g | 0% |
| Sodium | 4mg | 0% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 135g | 270% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 28mg | 31% |
| Calcium | 10mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.