AuthorRita's Kitchen
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Yields1 Serving

 2 cups Crushed strawberries(about 1 qt. fully ripe strawberries, stems removed)
 4 cups Granulated sugar
 ¾ cup water
 1 Box of Sure Jell Fruit Pectin
 5 Half Pint Mason jars with lids

1

https://tastesbetterfromscratch.com/strawberry-freezer-jam/

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 or 6 half pint jars.

2

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

3

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.)

4

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

5

Meanwhile, add water and pectin package to a small saucepan.
Bring to a boil over high heat, stirring constantly.
Once boiling, stir for 1 min. Remove from heat and add it to the strawberry mixture.
Stir mixture really well, for several minutes, until sugar is well dissolved.

6

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

CategoryCuisineCooking Method

Ingredients

 2 cups Crushed strawberries(about 1 qt. fully ripe strawberries, stems removed)
 4 cups Granulated sugar
 ¾ cup water
 1 Box of Sure Jell Fruit Pectin
 5 Half Pint Mason jars with lids

Directions

1

https://tastesbetterfromscratch.com/strawberry-freezer-jam/

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 or 6 half pint jars.

2

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

3

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.)

4

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

5

Meanwhile, add water and pectin package to a small saucepan.
Bring to a boil over high heat, stirring constantly.
Once boiling, stir for 1 min. Remove from heat and add it to the strawberry mixture.
Stir mixture really well, for several minutes, until sugar is well dissolved.

6

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

30-minute Strawberry Freezer Jam