Homemade Strawberry Freezer Jam

I love strawberries.  The hubs brought home a box of real North Carolina Strawberries.  So what do I do?  Make strawberry jam!  It was easy.  We just got the recipe in a Pectin Box.  Delicious!

Rating:  5 stars  Difficulty of Recipe: 3 stars

How I changed it: Kept it the same.

Things I may do differently next time: I wouldn’t mash the strawberries as much so that it was a little chunker.

Will I make it again? Yes


1 qt. (2 c. crushed) ripe strawberries, washed and stemmed

4 c. sugar

1 package fruit pectin (I use Sure Jell; I don’t even think I’ve seen a different brand)

3/4 c. water

8-oz. freezer-safe containers

Wash and dry the freezer-safe containers and set aside.

With a potato masher or in a food processor, mash the berries, leaving some chunks. Measure out 2 c. of berries into a large bowl. Stir in exactly 4 c. sugar and allow to stand for 10 minutes.

While the berries and sugar are co-mingling, whisk the pectin into 3/4 c. water in a small saucepan. Stirring constantly, bring to a boil over high heat and stir for 1 minute. Remove from heat and stir into strawberry mixture for 3 minutes or until sugar is almost entirely dissolved.

Ladle the jam into the prepared containers, leaving about 1/2 at the top for expansion. Top with lids and allow to stand for 24 hours at room temperature. Refrigerate for up to 3 weeks or freeze for 1 year. Makes 5 8-oz. containers.


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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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