Freezer Strawberry Jam
photo by Chef Krasno
- Ready In:
- 24hrs 3mins
- 1 quart fully ripe strawberry
- 4 cups sugar
- 3⁄4 cup water
- 1 box fruit pectin (like Sure Jell)
- You will need clean plastic containers and lids; rinse them thoroughly with boiling water and make sure they are completely dry.
- Rinse strawberries gently with clean water, pat dry, then stem and crush them thoroughly, one layer at a time.
- Measure exactly 2 cups crushed berries into a large bowl; stir in sugar.
- Let stand for 10 minutes, stirring occasionally.
- Mix water and pectin in small saucepan; bring to boil on high heat, stirring constantly.
- Continue boiling and stirring 1 minute.
- Remove from heat and add to fruit mixture; stir constantly for three minutes or until sugar is dissolved and no longer grainy; a few sugar crystals may remain and that's okay.
- Fill prepared containers immediately to within 1/2 inch of tops.
- Wipe off top edges and immediately cover with lids.
- Let stand at room temperature 24 hours.
- Your jam is now ready to use, and can be stored in the fridge for up to three weeks or frozen for up to one year.
- Thaw frozen jam in the fridge before using.
Questions & Replies
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you are absolutely right Lennie, there is no going back to regular jam after this. Just two suggestions, 1, try Ball pectin it really has the freshest flavor, and if you can choose the type of strawberries. that you will use there are some called Shucksan here in the Pacific Northwest that are just huge and quite dark, but they have the most intense strawberry flavor.
This recipe is perfection in a jar! It was basically the same recipe as the one listed on my Kroger brand pectin, but I like the way this one is written better. This recipe used about two containers of strawberries once cored and sliced. I used plastic freezer jars and it filled nearly six jars. My two nieces commented that it tasted better than grandma's! Quite the compliment for my first try at jam!
This recipe was very easy, I thought I would take a short-cut and chop the berries in my food processor (please don't do this) You MUST crush the berries by hand, or you will have a soupy mixture, instead of a jam. I made a second batch and crushed the berries with a potato masher. This worked perfectly. This is a great No-Fail recipe. I will use this again and again!
My first batch was more like syrup, but with help from the Community Board, I found out where I went wrong. You can NOT cut back on the amount of sugar. Use the exact measurements for this, and achieve PERFECTION :) just like I did. My friends love this, and for me, it's like a spoonful of goodness. My grandma used to make this, and everytime I have it, I think of her. Pamela, thanks for sharing and for the wonderful memories it's brought back. YUMMY! YUM!!! PS ~ I've frozen this in both glass jars and plastic containers and both work well.
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