Old Fashioned Sure-Jell Strawberry Freezer Jam Recipe
An easy strawberry freezer jam recipe!
Strawberry season is such a fun time of year. Everything is warming up, plants are blooming, summer is just starting. Each June we try to take time to go to our local strawberry patch and pick loads of strawberries. Some to eat, of course, and some for freezer jam! This year unfortunately we didn’t make it out to the u-pick patch but I found a great sale for $1/pound for strawberries.
This recipe brings me back to my childhood. My mom has used this recipe since I was a kid and now I get to make it for my family! It’s really actually not very complicated at all. Just a few simple steps and you can make enough jars of fresh jam to freeze for the entire year. These can make perfect gifts too!
You can use any size canning jar you’d like. I like using the 8oz quilted mason jars because they are the perfect size for our family.
There’s no pressure element used in this canning process, just preparing, setting, and freezing so that makes it truly easy and a beginner’s recipe as well!
The How To
First, wash and dry your jars. You can use any jar, small or large. This recipe will make approximately (6) 8oz jars of jam. Use can even use plastic containers.
Next, crush the strawberries. You can use a blender and pulse them until they reach your desired consistency or use a potato masher. Once mashed place them in a large bowl. You can crush them as much as you’d like, leaving small or large bits of berry.
After that pour your sugar and pectin into a saucepan. Mix them thoroughly together. Stir in 1 cup of water, and bring to a boil using medium-high heat, stirring continually.
When it reaches boiling temp, let the mixture boil for exactly 1 minute. I use a timer on my phone, make sure you time it! Then remove from the heat.
Next, pour the pectin mixture into the large bowl of crushed strawberries. Stir until thoroughly combined. Immediately fill the jars with jam leaving 1/2 inch of room at the top. This will allow for the jam to expand in the freezer.
Let the jars sit for 24 hours on the counter and then they are ready! Freeze for up to 1 year. The jam will last for up to 3 weeks in the fridge.
I hope you enjoyed this recipe, let me know how your jam turned out in the comments!
-Hailee
HAVE YOU MADE AN OUR JOURNEY TO HOME RECIPE? UPLOAD A PICTURE TO FACEBOOK OR INSTAGRAM AND TAG US!
FOLLOW US ON PINTEREST
SUBSCRIBE TO OUR YOUTUBE CHANNEL
Shop this recipe:
Blender | Potato masher | Mixing bowls | Medium pot | 8oz Mason jars
Sure-Jell Strawberry Freezer Jam
Equipment
- Blender or potato masher
- Large Bowl
- Medium pot
- (6) 8oz mason jars with lids
Ingredients
- 4 cups crushed strawberries
- 3 cups sugar
- 1 pkg Sure-Jell For Less or No Sugar Needed Recipes
- 1 cup water
Instructions
- Wash and dry jars.
- Crush strawberries. You can use a blender and pulse them until they reach your desired consistency or use a potato masher. Once mashed place them in a large bowl. You can crush them as much as you'd like, leaving small or large bits of berry.
- Pour sugar and pectin into a saucepan. Mix.
- Stir in water, bring to a boil using medium-high heat, stirring continually.
- When it reached boiling temp, let boil for exactly 1 minute. Remove from the heat.
- Pour pectin mixture into the large bowl of strawberries. Stir until thoroughly combined.
- Immediately fill jars with jam leaving 1/2 inch at the top.
- Let the jars sit for 24 hours on the counter and then they are ready! Freeze for up to 1 year. Jam will last for up to 3 weeks in the fridge.
why has the ratio of strawberries and sugar changed. It used to be 3/1 cups strawberries to 4 cups sugar?
I meant 3 1/2 cups strawberries to 4 cups sugar and you mixed the sure jell in dry and let it stand? Have the ingredients in sure-jell changed?
For this recipe I used the less sugar Sure-Jell box, it called for 4 cups mashed berries and 3 cups of sugar.
You mix together the surejell package, sugar and water. Bring to a boil for 1 minute, add your berries, stir well, and pour into jars. Hope this helps!
That’s how I used to make it too. Did it work the way you made it?
Sure did!
I made freezer strawberry jam and in the jars now that they set all night every thing has separated and in layers in the jar what did I do wrong and is it going to be safe to eat after all that work?
Did it separate the fruit and the jell? That’s totally normal, just freeze and when you pull out each jar give them a stir. Hope this helps!
I have a Question if you Splenda in the recipe can you use half Splenda and half regular sugar to cut down on the calories and the last time I made strabeery freezer jam thesure jell I used I did not have to boil it just mixed it together and poured in jars but can’t find that anywhere
I haven’t tried it, but the general rule is that you can replace Splenda cup for cup with sugar, so I think you could do half and half.
Let me know how it turns out!