Making this freezer jam with strawberries is quick and simple. Such a delicious spread for ice cream, toast, and milkshakes! When you’re ready to use them, remove jars from the freezer. If the jam lasts that long after thawing, it can be stored in the refrigerator for about a month.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 day 10 mins |
| Total Time: | 1 day 30 mins |
| Servings: | 80 |
| Yield: | 5 pints |
Ingredients
- 2 cups crushed fresh strawberries
- 4 cups sugar
- 1 (1.75 ounce) package dry pectin
- ¾ cup water
Instructions
- Mix crushed strawberries with sugar in a bowl, and let stand for 10 minutes.
- Meanwhile, stir pectin into water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute.
- Stir boiling water into strawberries. Allow the mixture to stand for 3 minutes before pouring into clean jars or other storage containers, leaving a little space at the top to allow for expansion.
- Place tops on the containers, and leave out at room temperature for 24 hours. Place into freezer, and store frozen until ready to use.
Reviews
Yep, mine was soupy, too, but that was my fault — miscalculated making a half recipe. BUT the good news? It makes a GREAT ice cream topping!
Super easy and it did setup for me. The flavor is good but that is an unholy amount of sugar haha! Thank you for the recipe. Kathryn
Terribly runny. Had to cook it down and add cornstarch to thicken. Glad I didn’t waste all my berries because I saved half for canning preserves and I didn’t have to add pectin or anything. It reached gel perfectly. Definitely don’t add any water to your berries even with the pectin. Don’t do it!
I double up the strawberries to 4c, drop the sugar to 6c instead of 8c for a doubled recipe, use a bit over 1c of water, and use 2 packs of pectin (Sure Jell brand) After crushing the berries and adding the sugar, I also stir really well, then pop the bowl in the microwave for 2 mins to help the sugar dissolve better. The less sugar and water counter the juice in the berries, so it’s not as runny.
Well I made an attempt at this recipe BUT it didn’t say wheather or not you were supposed to put the jars in a water bath after filling so I assumed you just fill the jars, seal and let set. It only filled like 5 1/2 8 oz jars.
Standard freezer jame recipe, but this one calls for WAY too much sugar. I felt like I was committing a crime with just 2 cups of sugar, which I stuck with instead of the 4 cups this recipe asks for. Jam came out great, though I would recommend draining a bit of the strawberry liquid, which this recipe does not ask you to do! Still good, just needs corrections made!!
Sure was easy Ann Miller
I love the recipe and easy to make. I used the Sure Jell for less sugar and cut the sugar in half.
super easy to make…even for a “non-cook” like me. I did add a few more berries….had about 2 1/4 cups of strawberries ( 2 quarts halved and crushed). Made it in 2021 to rave reviews. Trying to replicate my success in 2022.
Super easy recipe, love the flavor. Used chunky strawberries. Turned out great!!
I have made this multiple times following the recipe exactly and each time it is super runny. This isn’t jam consistency but more like syrup. I am sad because I have 36 jars now of something I cannot spread on bread.
Yes I’ve made this before !!! My mother always made it ! One thing I would like to pass along , the freezer jelly after opened , if you don’t want it to become runny , you must put it back in the freezer
This was way easier than I thought it would be. I have been looking for a recipe as I have very fond memories of my grandmother’s frozen jam, I am hoping that this comes close. If it does I have a few cousins that will be excited. Right now we are in the waiting to put in the freezer part of this recipe so I can only comment on how it tasted before going into the freezer. SO far so good. I did only use 3 cups of sugar based on the reviews that I was reading. I did notice that not all the sugar broke down so there is a little bit of a granular texture we will see how that is after the 24 hour set time. Hope I get to leave this at 5 starts.
Really good and easy. Initially I tasted it once the pectin was added and thought it was too sweet, but once it’s setup over 24 hours the sweetness settled down, melded with the strawberries and made a real good strawberry jam. Be sure to measure all ingredients exactly, and be sure to full boil the pectin for the full minute, whisk it well the entire time. It setup perfectly and has a great jel, nice and firm. Since I made a double batch, once I poured it into pints, I then took a few pints aside and added a few SMALL dashes (and I mean SMALL) of Ghost Pepper powder (Sonoran Spice Company on Amazon, it’s outstanding!) and mixed it in. It is SOOO GOOOOD!! Just enough to add a nice little burn to it, try it it’s amazing! The sweet strawberry and heat of the ghost pepper compliment each other beautifully. Great recipe, super easy. Thanks again!
Easy … and SO good!
Awesome
I used only 2 cups of sugar. 4 cups scared me a little!
Easy, tastes great and was a huge hit! I give it 4 stars because not all of the sugar dissolved making it a bit gritty. On a personal note, I actually prefer my jams a bit tart so this was a bit sweet for my taste however the flavor made up for it 10/10. Over all, great recipe!
My mom used to make this jam and so it reminds me of my childhood. It’s delicious!!
It’s wintertime and I have a craving for strawberries. Bought whole frozen berries and decided that instead of cooked, canned jam I wanted to try freezer jam instead – the flavor is SO much fresher tasting!! I’m so glad I went this route. I smooshed and measured my berries while still partially frozen then proceeded to follow the recipe. Dollar Store containers were perfect. I ended up with about 5 1/4 cups per batch. So easy, tastes amazing and I will never go back to my old canned jam methods!! YUM!!
Made it – it’s exactly like my mom used to make