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    Home » Recipes » Sauce/Seasoning

    How to make strawberry freezer jam

    Published: Jun 9, 2012 · Modified: Jun 27, 2020 · This post may contain affiliate links

    403 shares
    • 62
    Jump to Recipe Print Recipe

    This is an easy how to make strawberry freezer jam recipe. I love to pick my own strawberries and then make this every summer!

    How to make strawberry freezer jam. This is the best recipe to make every summer!

    I love to make my own strawberry freezer jam!  This is a recipe for homemade strawberry jam that I always used when I taught Home Economics and one that I still enjoy making every year. It is a fun activity to get your kids involved in too! My students always enjoyed this recipe.

    Do you go berry picking? This is the best recipe to make every summer!

    You can't go wrong with this homemade recipe for strawberry freezer jam. I always make a ton of it when strawberries are on sale each summer to last me all winter long.

    Remove stems and crush strawberries thoroughly, one layer at a time. Measure exactly 5 cups prepared fruit into 6 or 8 quart saucepot.

    Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

    Then allow to cool for 24 hours and place in the freezer.

    Strawberry Jam

    How to make strawberry freezer jam. This is the best recipe to make every summer!
    Print Pin Rate
    Course: Breakfast
    Prep Time: 45 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour 30 minutes
    Servings: 8 people
    Author: Kraft Foods
    Cost: $5

    Ingredients

    • 5 cups prepared fruit about 2 quarts fully ripe strawberries
    • 1 box SURE-JELL Fruit Pectin
    • ½ tsp. butter or margarine optional
    • 7 cups sugar measured into separate bowl

    Instructions

    • Remove stems and crush strawberries thoroughly, one layer at a time. Measure exactly 5 cups prepared fruit into 6- or 8-quart saucepot.
    • Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
    • Allow to cool for 24 hrs. Place in freezer.
    Tried this recipe?Mention @SPMoms or tag #SPMOMS!

    Other Recipes You May Enjoy:

    Crockpot Applesauce
    Crockpot Bacon Cheese Potatoes
    Crockpot Buffalo Dip
    Pumpkin Roll
    Chick-fil-A Lemonade Recipe

    Stockpiling Moms can be found in all your favorite places. Hop on over to Instagram and follow the fun. We love posting memes, family fun, travel, and whatever we are feeling that day. Pinterest is also an amazing place to visit Stockpiling Moms. This is where you can pin all your favorite articles from our Food, Travel & Lifestyle Blog.

    Melissa Jennings

    Melissa is a soccer mom who has been married to her best friend for 22 years. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.

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    403 shares
    • 62

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    Reader Interactions

    Comments

    1. cheri

      June 10, 2012 at 8:45 pm

      I've made the no-cook strawberry freezer jam for years and it's wonderful! This year there is a new (at least to me) dry pectin that you just mix with the sugar. Tried it, and it's ever bit as good - and you don't go anywhere near a stove! My now 30 y/o son STILL starts bugging me about making it the first sign of spring!

      Reply
      • Melissa@StockpilingMoms

        September 27, 2012 at 1:59 pm

        Thanks so much for sharing that cheri!

        Reply

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