Hey, y’all! There are few foods that I associate more with my childhood than Homemade Strawberry Freezer Jam. Growing up in Southern Kentucky, I’ve hardly ever known a time where I couldn’t find homemade freezer jam in a mason jar in the kitchen. It’s multi-faceted, in that you can use it on toast, pound cake, or a multitude of other treats. However, if you’re like me, sometimes you will just crave a spoon-full (no judgement here…)! The best part? It’s SO easy to make!
Homemade Strawberry Freezer Jam
What Is Freezer Jam?
Freezer Jam can be made with a multitude of fruits; at its core, it’s a combination of fruit, pectin (Sure-Jell), and sugar. It’s a very simple process that leads to great reward!
My top recommendation is to use a mason/glass jar with a lid.
Freezer jam is best-used in the freezer in a one year (12 month) period.
Freezer jam is best-used in the refrigerator in a 3-5 week time period.
What Fruits Can You Make Freezer Jam With Using Sure-Jell
Though this recipe is for Homemade Strawberry Freezer Jam, there are many varieties of fruit that you can make freezer jam with — some varieties include: apricot, blackberry, blueberry, cherry, peach, mango, and raspberry.
The key to making the best homemade strawberry freezer jam is to use the highest-quality of strawberries. The batch that you are seeing in these photos was made using strawberries grown by a close family friend, Henry, here in Kentucky. It’s best to make freezer jam when the fruit of choice is in-season.
Homemade Strawberry Freezer Jam with Sure-Jell
- 4 c fresh strawberries
- 4 c sugar
- 1 box Sure-Jell
- 3/4 c water
- Remove and discard strawberry stems. Crush strawberries. 4 cups of fresh strawberries should yield roughly 2 cups of crushed strawberries. Use ONLY 2 cups of freshly-crushed strawberries in the recipe.
- Add 4 cups of sugar to the crushed strawberries. Do not reduce the amount of sugar/use sugar substitutes; it will result in setting failures.
- Stir 1 package of Sure-Jell Premium Fruit Pectin and 3/4 cup of water in a small saucepan. Bring to a boil on high heat, stirring constantly. Boil for 1 minute, stirring constantly. Remove from heat.
- Add pectin mixture to fruit + sugar mixture. Stir for 3 minutes or until sugar has completely dissolved.
- Pour freezer jam mixture into mason jars, leaving 1/2 inch spaces at the top for expansion during freezing. Cover tightly with a lid.
- Allow the freezer jam to stand at room temperature for 24 hours (or until fully set). Refrigerate for immediate use; freeze for future use.
I want to know: what’s your favorite type of freezer jam?
Y’all come back now, ya hear?
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Enjoy the recipe for my Homemade Strawberry Freezer Jam? Check out my other recipes here.