Strawberry Freezer Jam

If you're anything like me (up until last summer), you probably have no idea how easy it is to make homemade jam. Last summer the kids and I picked a bunch of strawberries from a local U-pick farm, and I tried my hand at making freezer jam. It seemed like the least-intimidating type to make (no glass jars, no boiling in big pots, etc.).

After trying my first batch- I was hooked!! After eating this strawberry jam, I have no desire to eat store-made jam. This kind actually tastes like strawberries!! And it's bright red! You can store it in the fridge for 3 weeks, or in the freezer for 1 year.

The only ingredients you need are berries, sugar, and instant pectin. You also need some type of container to store the jam in. I love these little jars made by Ball, because they're the perfect size, and they're stackable, but really any small container with a tight-fitting lid will work. I've even frozen the jam in ziploc bags (in 1 cup portions), then poured it into a container once thawed.

You can find detailed instructions here (including how to make different size batches), as well as more canning tips: The Pectin Calculator

***Strawberry tips I got from the Ball website:

• Select strawberries that are firm, plump, deep red in color, shiny, and have attached green caps
• Refrigerate until use to prevent deterioration or mold formation
• Wash only when ready for use
• Only mix one batch at a time, otherwise it might not "set" properly

Are you ready to make this??



Strawberry Freezer Jam
Printable version here


4 cups crushed strawberries (and/or other berries)
1 cup sugar
1/4 cup + 1 tbsp. instant pectin*

1. Rinse, dry, and cut the leaves off the strawberries. Mash them with a potato masher or other similar tool to measure 4 cups. (Crush until they are mostly mashed, but there are still little bits. Don't puree.)

2. In a large bowl, mix the sugar and pectin. Next add the crushed berries and stir for 3 minutes. Ladle into 5 1-cup containers, leaving about 1/2 inch space at the top to allow for expansion when it freezes. Let sit for 30 minutes. Then, either refrigerate (for up to 3 weeks) or freeze (for up to 1 year). Enjoy!!

* The pectin is available in small packages, which only make 2 (1-cup) containers, or in a jar. It's cheaper in the jar, and you can make whatever size batch you want with that.

Daniel helping to cut off the tops


I mash them in a flat plastic container using my Pampered Chef Mix 'N Chop


What they look like after crushing. The size of the chunks you leave in it is up to you. I like mine fairly well mashed.


The 3 ingredients you mix together to make jam


The boys mixing it all up, then I used a ladle to get it in the jars.


(The kids couldn't keep their hands off the fresh berries!)


You can use other berries, too. These are some I made last year using strawberries and strained raspberries & blackberries. The possibilities are endless!


Enjoy! Let me know if you have any questions!