Holly in the PNW

The girl that can't sit still!

Strawberry Freezer Jam

What do you do with all those fresh picked strawberries?! Strawberry Freezer Jam of course! It’s my favorite jam and it’s so easy to make. Since the jam is stored in the freezer, you can make a little or a lot, depending on how many berries you picked.

Pick your strawberries from your local u-pick strawberry field or you can buy some at your local market. If you pick 17 pounds like I did, you might be in the kitchen all day and will need a lot of freezer space! You only need 8 cups of fresh berries (or 3 1/4 cups crushed berries). If you’re making tons of jam 17 pounds will work just great!

Remove and discard strawberry stems. Crush strawberries in bowl. I used a hand mixer stick to crush the berries into small pieces since I don’t like large lumps in my jam, just crush the berries to your desired consistency. Measure out 3 1/4 cup berries and put in a separate bowl. Add the sugar to the berries and mix well. Set aside for 10 minutes. Squeeze lemons and measure out 1/4 cup fresh lemon juice. Add to the crushed berries and make sure you do not add any lemon seeds to the berries. Add pectin to the mixture and mix until the sugar is completely dissolved. Pour into prepared containers or canning jars, leaving 1/2 inch space at top of each for expansion during freezing; cover with lids. Let stand for 24 hours or until set. Freeze up to 1 year.

Canning jars can be expensive so you can also use Tupperware and make sure the lids are super tight. These jars are plastic that I bought at Michael’s and I used a 50% off coupon for 6 plastic jars with lids and it cost me $3.99.  They worked out great!

Serve the jam with your favorite baked good of choice. Crescents rolls are pretty tasty with strawberry freezer jam.

Strawberry freezer jam is great for gift giving too!

Enjoy!!

Print

Strawberry Freezer Jam

Course Breakfast
Cuisine American
Keyword Strawberry Freezer Jam
Servings 7 cups

Ingredients

  • 8 cups fresh strawberries 3 1/4 cups crushed strawberries
  • 2 lemons 1/4 cup freshly squeezed
  • 4 1/2 cups sugar
  • 7 8 ounce container or canning jars with lids
  • 1 box MCP Premium Fruit Pectin

Instructions

  1. Remove and discard strawberry stems

  2. Crush strawberries in bowl. I used a hand mixer stick to crush the berries into small pieces since I don't like large lumps in my jam, crush to your desired consistency. Measure out 3 1/4 cup berries and put in a separate bowl.

  3. Add the sugar to the berries and mix well. Set aside for 10 minutes.

  4. Squeeze lemons and measure out 1/4 cup fresh lemon juice. Add to the crushed berries and make sure you do not add any lemon seeds to the berries.

  5. Add pectin to the mixture and mix until the sugar is completely dissolved.

  6. Pour into prepared containers or canning jars, leaving 1/2 inch space at top of each for expansion during freezing; cover with lids.

  7. Let stand for 24 hours or until set. Freeze up to 1 year.