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Homemade Strawberry Freezer Jam

  • Author: Carole Jones
  • Yield: 5 C jam 1x

Ingredients

Scale
  • 2 C crushed, fully ripe strawberries
  • 4 C white sugar
  • 3/4 C water
  • 1 pkg Sure Jell fruit pectin

Instructions

  1. Sterilize 5 – 1 C plastic or glass containers and lids with boiling water and dry them completely.
  2. Remove stems or soft spots from the strawberries then use a potato masher or pastry cutter to crush the berries. You can use a food processor, but only pulse them until crushed. Don’t puree them! Measure exactly 2 cups of crushed berries into a large bowl, add the sugar, mix and let sit for 10 minutes.
  3. In a small pan, mix together the water and pectin then over high heat, bring the mixture to a boil, stirring constantly. Continue to stir and let it boil for one minute. Add it into the fruit and stir for 3 minutes.
  4. Fill containers, cover with the lids and let sit for 24 hours. The jam is now ready to eat and be stored in the fridge or put into the freezer for longer storage.


Nutrition

  • Serving Size: 2 tablespoons
  • Calories: 55
  • Sugar: 14g
  • Sodium: 13mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 0g
  • Protein: 0g
  • Cholesterol: 0mg

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