Super Easy Strawberry Jam Recipe
If it isn’t easy … it’s not on my site! If I cannot make it… it is not on my site! This easy strawberry jam recipe is proven easy – PROOF – I made it (with my sister, Julie’s supervision – come on people, she is my cooking security blankie!)
Here is the recipe from my cooking secruity blankie sister, Julie! She wrote it up so just like me… you could make it too!! Like I said, EASY…. the proof is in the pudding…well, jam… the proof is in the jam!
Easy Strawberry Jam
Making strawberry freezer jam is quick, easy and super satisfying. There is no dealing with jars, lids and huge pots of boiling water that are required for sterilization during regular canning.
I really like Sure-Jell Premium Fruit Pectin for less or no sugar needed recipes. It comes in a pink box and you should be able to find it easily this time of year at any grocery store. Although it is a reduced sugar recipe, trust me when I say, there is plenty of sugar in it and it is sweet enough.
The recipe that follows comes directly from the box with a few added notes from me. You must follow the instructions EXACTLY or the jam will not set up and you will end up with what is essentially strawberry syrup (also delicious, but not what we are going for here).
In addition to the ingredients below, you will also need (4) 2 cup plastic containers. They do not need to be special canning/freezing containers. You just need containers that seal well.
Strawberry Freezer Jam
- 4 C crushed strawberries (about 4 pints of strawberries cleaned and stemmed)
- 3 C sugar
- 1 package Sure-Jell Premium Fruit Pectin for less or no sugar needed recipes (pink box)
- 1 C water
Wash, rinse and dry your plastic containers so they are ready to go when your jam is finished cooking.
Clean and stem the strawberries. Crush with a potato masher or fork. I would not recommend putting them in the food processor unless you really don’t want any chunks of fruit in your jam.
Measure EXACTLY 4 cups of crushed berries into a bowl. In a separate bowl measure EXACTLY 3 cups of sugar. Add the packet of fruit pectin into the sugar and stir well to combine. Pour sugar mixture into a medium sized pot and add 1 cup of water. Stir well with a whisk. Stirring constantly, bring to a full boil over medium-high heat. Continue to boil for 1 minute. Remove from heat and add the crushed strawberries. Mix well to combine. Distribute into plastic containers and cover.
Let rest at room temperature, on the counter for 24 hours before placing in the refrigerator or freezer. It will last in the fridge for 3 weeks or in the freezer for up to a year.
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