Wondering how to make Homemade Strawberry Jam? Well, every year I find myself wanted to make it but the strawberries never seem to last long enough. Right now is the best time to get strawberries whether it’s from the store or from your local grower’s market and you can usually get them at a reasonable price. Today, I’m going to share with you the simplest way to make Homemade Strawberry Jam or Strawberry Freezer Jam. Takes no time at all to make and the results – fresh tasting jam!
I plan on doing a lot of canning this summer, so I’ll be experimenting with lots of foods. I’m even signed up to take a couple of canning classes at the local hardware store next month to brush up on my skills. Canning can be a lot of fun and it’s something the kids can help you do.
Strawberry jam is actually one of my favorite recipes with strawberries, and one of our kids favorite ways to use the jam is to keep a jar in the refrigerator and use as a strawberry “sauce” over ice cream or pancakes.
Want Chunky Jam? If you prefer chunky jam, just mash the strawberries in the pot with a potato masher or a mix n’ chop kitchen tool instead of putting in the blender, as seen in the picture above.
Strawberry Freezer Jam
- 8 cups strawberries, pureed (or chunky–your choice!)
- 3 1/2 cups sugar
- 1 package Pure Jell fruit pectin
- 3-4 Mason pint size jars
- Wash and prepare Mason jars to store jam in.
- Next, crush your berries using a potato masher or food processor. If using the food processor, pulse to a fine chop. You want to have bits of fruit. If you don’t have a food processor, you could even use a blender to do the same thing.
- Measure your sugar into a bowl. Add your 8 cups of crushed berries and mix. Let stand ten minutes stirring occasionally.
- In a small saucepan, mix the box of sure jell with 3/4 cup cold water. It will start out a little lumpy, that’s okay.
- Bring the sure jell mixture/water to a boil and boil for 1 minute stirring constantly.
- Remove from heat and add to fruit mixture. Stir constantly for about 3 minutes until sugar is completely dissolved and no longer grainy( a few sugar crystal may remain).
- Pour into prepared containers leaving 1/2 inch at top for expansion during freezing. Cover with lids. Let stand at room temperature for 24 hours.
- Jam will keep in freezer for up to six months, or in refrigerator for 2-3 weeks. Thaw in refrigerator.
Note: I found when making this recipe, using less than 8 cups of strawberry with the amount of sugar used, it tends to be too sugary. Using 8 cups balances out the sugar very well.