Making strawberry freezer jam is a great alternative to traditional canning methods. Please note that when doing any type of canning you must follow the recipe exactly or the jam won't set properly. Doubling the recipe isn't recommended either.
Prep Time: 20 minutes
Cook Time: 24 hours
Total Time: 24 hours, 20 minutes
- 2 pints (apprx.) strawberries, washed, hulled and coarsely chopped
- 4 cups sugar
- 1 box Sure-Jell Fruit Pectin for Homemade Jams and Jellies
- 3/4 cup water
- washed and rinsed containers to hold 5 cups of jam
Measure exactly 2 cups of chopped strawberries in a bowl. Stir in sugar. In a small saucepan combine pectin and water. Turn burner on high to bring to a boil stirring constantly. Continue stirring for 1 minute. Remove from heat. Stir pectin into fruit. Keep stirring until sugar almost completely dissolves. Pour into containers leaving 1/2 inch space at top for expansion during freezing. Cover containers and let stand at room temperature 24 hours until set. Refrigerate for 3 weeks or store in freezer for up to 1 year. Thaw in refrigerator.