favorite freezer jam

5 from 1 vote
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6


  • 2 cups crushed strawberries
  • 4 cup granulated sugar
  • ¾ cup water
  • 1 box sure jell fruit pectin
  • mason jars


  • Rinse + dry the jars for the jam (enough for 5 cups of jam). I use glass mason jars. This recipe fills 5-6 half pint jars.
  • In a food processor or blender, add strawberries and pulse a few times, until strawberries are chopped, but not totally mashed.
  • Measure exactly 2 cups of strawberries into a large bowl. It's really important to measure exactly, or the jam will not set.
  • Add the sugar, one cup at a time, stirring really well after each addition. Let stand for 10 min., stirring occasionally.
  • Meanwhile, add water and pectin package to a small saucepan.
  • Bring to a boil over high heat, stirring constantly. Once boiling, stir for 1 min. Remove from heat and add it to the strawberry mixture.
  • Stir mixture for several minutes, until sugar is well dissolved.
  • Fill containers with jam and leave 1/2'' of head-space at the top.
  • Cover with lids and allow to stand at room temperature for 24 hours.
  • After 24hrs, store jam in fridge up to 4 weeks or freeze up to 1 year.


  • No Sugar Added: Try the "No Sugar Needed SURE-JELL" fruit pectin if you'd like to make this strawberry jam recipe with less sugar.
  • Fruit: Strawberries can be swapped for raspberries or any other berry or combination of berries.


Calories: 556kcal | Carbohydrates: 144g | Protein: 0.3g | Fat: 1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 20mg | Potassium: 77mg | Fiber: 2g | Sugar: 135g | Vitamin A: 6IU | Vitamin C: 28mg | Calcium: 10mg | Iron: 0.5mg