Strawberry Freezer Jam

Scott’s Strawberries are in season! Here is a recipe for Strawberry Freezer Jam. I always find the Sure Jell instructions a little confusing so I thought it might be helpful to include some more detailed instructions. Enjoy!

Strawberry Freezer Jam

2 quarts strawberries 
3 cups granulated sugar
1 pink box Less or No Sugar Sure Jell Premium Fruit Pectin
1 cup water
8 half-pint (8 ounce) clean mason jars with lids. 

Wash and drain strawberries. Lay on clean dishtowels lined with paper towels to dry completely. (Wet strawberries add too much liquid- the preserves won’t set.)

Remove strawberry caps from 1 quart strawberries. Cut berries and place in a pie pan. Mash strawberries with a potato masher. Pour mashed berries and juices into a glass measuring cup. Repeat process with other quart of strawberries. You need 4 cups mashed strawberries for the recipe. Set aside.

Remove lids from 8 mason jars then set jars on a dishtowel. Reserve. Set out a 2-3 cup glass measuring cup or small pitcher beside jars. (You will use the pitcher to pour the preserves into the mason jars.) 

In a large saucepan, stir sugar and Sure Jell together with a wire whisk until combined. Stir in 1 cup water. Bring pectin mixture to a boil over medium high heat, stirring the whole time. At first the mixture will boil around the edges then it will boil in the middle too. When the mixture boils in the middle and won’t stop boiling when you stir it- set a timer for one minute. (This is called a “full rolling boil.”) Keep stirring the whole minute. 

Remove pan from heat. Add crushed strawberries and juices. Set timer and stir one minute. Immediately pour preserves into reserved measuring cup or pitcher (you set out beside jars), refilling as necessary. To get each mason jar to have the same amount of strawberries: Fill each jar 1/2 full then go back and fill jars to 1/2-inch from top of jar. Wait 1 hour before screwing lids on. Let jars sit at room temperature on the kitchen counter 24 hours to set, then place in freezer. Keeps 1 year. Makes 8 half-pints. Thaw in refrigerator before using.

Tip: Making preserves is not hard, it just requires precision for preserves to set. Use dry measuring cup for sugar. Level sugar in cup with a knife. To measure water and strawberries use a glass liquid measuring cup. Do not increase or decrease the amount of sugar, or use sugar substitutes. The preserves will not set.  

Published in The News and Neighbor on May 26, 2021.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s