Monday, August 24, 2009

Strawberry Freezer Jam

This is so easy...but I usually have to read the instructions on the package again.

This is a "double" recipe. I always use the Sure-Jell pectin. Other brands, MCP, Certo, use corn syrup instead of sugar...I don't know if it matters, but I usually have sugar...I got a great deal on Sure Jell last summer at Walmart: 2 pkg for about $3.00. Sometimes it's over that for one box at Safeway...
Also...the strawberries in this picture are some I crushed last summer and put in a zip lock bag in the freezer. To make this batch I let them thaw out in the refrigerator overnight. The berries have more juice this way, but use all of it...the jam turns out great.

So for a double batch:

4 C crushed strawberries (= 8 C fresh -just moosh with a potato masher)
8 C sugar
2 pkg Sure Jell
1 1/2 C water

Mix the berries and sugar; let sit for 10 minutes, stirring occasionally;
Mix the water with the Sure Jell; bring to a boil; boil 1 minute; stir into berries;mix 3 minutes.

Fill jars(leave a little space for expansion due to freezing; you can use any size jars or plastic containers; we had these cute jars left from Dave and Jess's wedding last year....they don' t hold much (4 oz)...but you get a lot...this batch made 24! The instructions say to let the jam set out on the counter for 24 hours, but this probably isn't necessary. Then either freeze or keep in the refrigerator.


  1. i forgot to get some of this from you today....don't let me forget next time i'm over!

  2. Eqaul parts sugar to berries? no wonder it keeps so well :)