I always feel like it is officially summer when I can make my strawberry freezer jam. It is bursting with flavor and amazing on just about anything. The best part about this strawberry freezer jam is that you don’t need all the canning equipment. You can make it with just a few freezer safe containers.
In under an hour you will have a delicious strawberry jam that your whole family will love. You can store the containers in the freezer to enjoy this great taste of summer all year-long.
You will need about two pounds of fresh strawberries. Wash the strawberries and then cut the stems off.
Place the strawberries in a blender or a food processor. I blend mine until they are a purée, however if you like a few chunks you may want to just pulse your food processor a few times.
Measure out 2 cups of the strawberry purée and place in a bowl. The rest you will not be using.
Mix 1 package of pectin, 4 cups of sugar and 1 cup of water in a large pot. Cook on medium heat stirring constantly until boiling. Cook for one minute and then remove from heat.
Add pectin mix to the strawberries and stir for one minute. At this point, I switch the strawberry jam to a bowl with an easy pour spout.
Transfer the jam to containers, remembering to leave 1/2 inch at the top if you are freezing. You can use any kind of freezer safe containers. I love the Ball Freezer Jars.
Let containers cool on the counter for 24 hours and then place in either fridge or freezer. The strawberry freezer jam is good for about a month in the fridge or a year in the freezer.
We love this jam on biscuits or to make peanut butter sandwiches. It is so delicious, there is no comparing this jam to store bought. You can save money over buying store bought and have a fantastic made at home flavor, too.
Strawberry Freezer Jam
2 lbs. of Strawberries
4 Cups Sugar
1 Package Pectin
1 Cup of Water
Start with about two pounds of fresh strawberries. Wash and discard strawberry stems. Place strawberries in a food processor or a blender. Blend until the desired consistency. Measure 2 cups of strawberry purée and place in a large bowl (you won’t be using the rest of the purée). Mix 1 package pectin, 4 cups of sugar and 1 cup of water into a large pot. Bring to a boil on medium heat, stirring constantly. Boil for one minute and then remove from heat. Add the pectin mix to the strawberry purée. Stir for one minute and then pour into freezer safe containers leaving 1/2 inch space at the top of each container. Let stand at room temperature for 24 hours. Refrigerate up to one month or freeze up to one year.
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