Description
Delight in this classic homemade Strawberry Freezer Jam, perfect for preserving the fresh, sweet taste of summer strawberries. This easy recipe combines crushed fresh strawberries, lemon juice, sugar, and fruit pectin to create a luscious, spreadable jam that sets without cooking. Ideal for spreading on toast, biscuits, or adding to desserts, this jam offers a vibrant burst of natural strawberry flavor with a bright, tangy finish.
Ingredients
Scale
Strawberry Jam Ingredients
- 2 cups crushed fresh strawberries (about 1 pound)
- 2 tablespoons fresh lemon juice
- 4 cups white sugar
- 3/4 cup water
- 1 (1.75-ounce) box Sure-Jell Fruit Pectin
Instructions
- Prepare Strawberries: Hull the strawberries and place them in a large bowl. Use a potato masher or a cocktail muddler to crush the strawberries thoroughly but do not purée. Measure exactly 2 cups of crushed strawberries for accuracy.
- Mix Lemon Juice and Sugar: Add the fresh lemon juice to the crushed strawberries and stir well. Then add the white sugar and stir until it dissolves completely. Let the mixture stand for 10 minutes, stirring occasionally to help dissolve the sugar.
- Cook Pectin Mixture: In a small saucepan, combine the water and the fruit pectin. Place the saucepan over high heat and stir constantly to dissolve any lumps. Bring the mixture to a boil and maintain boiling for 1 minute, continuing to stir constantly. Remove from heat immediately after boiling.
- Combine and Finish Jam: Pour the hot pectin mixture into the strawberry and sugar mixture. Stir continuously for about 3 minutes or until the sugar is fully dissolved and the jam mixture is smooth. A few sugar crystals may remain but aim to avoid a grainy texture.
- Jar the Jam: Spoon the jam into 5 clean, 8-ounce freezer-safe jars or containers, leaving about 1/2 inch space at the top to allow for expansion in the freezer. Loosely cover the jars and allow them to sit at room temperature for 24 hours to set properly.
- Store Properly: After the jam has set, seal the jars with tight-fitting lids. Store the jam in the refrigerator where it will last 3 to 4 weeks, or freeze for up to one year.
Notes
- Use fresh, ripe strawberries for the best flavor and texture.
- Make sure jars are clean and freezer-safe to prevent contamination and freezer damage.
- Stir constantly when boiling the pectin mixture to prevent burning.
- Allowing the jam to sit for 24 hours at room temperature enables proper setting before sealing and storage.
- If you prefer a lower sugar option, specialty pectins designed for lower sugar jams can be used, but adjust recipe accordingly.
- Jam can be stored in the refrigerator for a few weeks or in the freezer for up to a year without losing quality.
