{Strawberry Freezer Jam}

This recipe is just the one off of the Sure Jell box. But it is delish! We took a trip to a strawberry patch to pick our own berries and this is what I was so excited to make with them. PB&J sandwiches will now be so much more amazing, not to mention toast! And how good would this be on ice-cream? 🙂

*There is also a low sugar Sure Jell recipe that I want to try next.

1 qt. (2 cups crushed) strawberries, washed and stemmed
4 cups sugar
1 package fruit pectin (I use Sure Jell)
3/4 cup water
8 oz freezer safe containers

Wash and dry the containers and set aside

With a potato masher or food processor, mash the berries, leaving some chances. Measure out 2 cups berries into a large bowl. Stir in exactly 4 cups of sugar and allow to stand for 10 minutes.

While the berries and sugar are hanging out. Whisk in the pectin into 2/4 cups water in a small saucepan. Stir constantly, and bring to a boil over high heat for 1 minute. Remove from heat and stir into strawberry mixture for 3 minutes or until sugar is dissolved.

Ladle the jam into the containers, leaving about 1/2 inch at the top for freezer expansion. Top with lids and allow to stand at room temperature for 24 hours. Refrigerate up to 3 weeks or freeze for 1 year. Makes 5 8oz containers.


  1. I made the low sugar recipe last summer (to lower the Weight Watcher points value) and we found we LOVED it so much more than the full sugar version. You taste more of the strawberry. I never thought I'd say that I liked a low sugar version of anything over the full sugar….but this is the exception. Super yummy on pancakes, etc.

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