Perfectly sweet homemade strawberry jam, made in less than 30-minutes, that you can freeze and enjoy for up to 1 year!
I’ve mentioned before how spoiled I was growing up with a mom who made everything, and I mean everything, from scratch! I can honestly say that I’ve never had to eat store-bough jam before, and I’ve become so accustomed to delicious homemade jam–like this Strawberry Freezer Jam that I can’t even stand the other stuff! I don’t really feel bad about being a jam snob, however, because it’s SOO easy to make! Take this Raspberry Freezer Jam or homemade Peach Jam, for example. Both can be made in under thirty minutes! Simple, delicious, and super easy!
My tips for making perfect jam:
Measure the crushed strawberries and the sugar exactly. If you don’t your jam may not set up properly. If you do encounter a situation where your jam doesn’t set up and is too soft or runny, don’t despair! A really easy fix is to just boil another package of pectin and add it to the jam! It will still taste great.
Many have asked if you can substitute splenda or another sugar substitute, and I would caution against it, because your jam wont set the same. However, Surejell does have a no-sugar pectin jam recipe you could use instead! follow the instructions that come in the box.
Use quality ingredients! I’ve noticed that quality brand sugar (like C&H) makes a difference in helping the jam set up. (Don’t buy store brand, like “great value”.) Also, good quality, ripe strawberries are a must!
I always use glass Ball mason jars or Kerr mason jars when making jam. The half pint (8 oz) size glass jars are perfect, and this recipe will fill 6 half-pint jars. The jars are freezer friendly (I have never had them break on me), and they’re cute! Tie some ribbon to them and they make a great gift! However, you can use any freezer friendly container.
- 2 cups crushed strawberries (about 1 qt. fully ripe strawberries, stems removed)
- 4 cups sugar
- 3/4 cup water
- 1 pkg. SURE-JELL Fruit Pectin*
- Containers to put the jam in - I like to use half-pint mason jars
- 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 six pint jars.
- In a food processor add strawberries and pulse just a few times, until strawberries are well diced, but not totally mashed. 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.) Add the sugar, one cup at a time, stirring really well after each addition. Let stand for 10 min., stirring occasionally.
- 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.
- 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 3 weeks or freeze it for up to 1 year!
*Try the "No Sugar Needed SURE-JELL fruit pectin if you'd like to make this strawberry jam recipe with less sugar!
*If for some reason your jam is runny and doesn't set up properly, you can pour it all back into a mixing bowl, boil another package of pectin, and add it to the jam.
If you love homemade Jam, you’ve got to try these!
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