Quick and Easy Homemade Strawberry Freezer Jam

Are you a little intimidated by canning?

Intimidated by Canning? Try this quick and easy Strawberry Freezer Jam | Bakerette.com

Don’t be shy, you can raise your hand. There you go, I saw a couple of hands shoot up quickly. Oh wait, those are both of my hands. My bad.

Ya, I’ll admit I can be intimidated by canning. Maybe it’s all of that LARGE equipment like the pressure canners, or water bath canners, or steam juicers, or electric pressure cookers, or hand tools, or sterilizers, or….whew…you get the picture. But oooooh how I love me some HOMEMADE strawberry jam and I was hankering for some to go with the Amish White Bread I made the other day. You didn’t see that recipe? You gotta go fetch it. It’s the best sandwich bread ever.

I decided to try my hand at this quick and easy recipe for strawberry freezer jam. I LOVE how easy this jam is to make and it’s incredibly delicious.

No pressure canners.

No steam juicers.

No hand tools.

It’s so simple you can make it with your eyes closed. (Only, I wouldn’t advise it.) It’s just pure easy homemade jam chock full of strawberries!

Intimidated by Canning? Try this quick and easy Strawberry Freezer Jam | Bakerette.com

 

Quick and Easy Homemade Strawberry Freezer Jam
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Condiments
Cuisine: American
Serves: 5 cups
Ingredients
  • 2 pints (4 cups) fresh strawberries, discard stems
  • 4 cups sugar
  • 1/2 teaspoon lemon zest
  • 1 (1.75 ounce) package regular powdered fruit pectin
  • 3/4 cup water
  • 5 half-pint freezer containers
Instructions
  1. In a large bowl, finely crush and chop one cup of strawberries at a time using a pastry cutter or potato masher until you have 2 cups crushed berries. If using a food processor, pulse until finely chopped but do not puree.
  2. Stir in exact amount of sugar and lemon zest and mix well. Set aside and let stand 10 minutes.
  3. In a small saucepan, bring water to a boil over high heat. Stir in fruit pectin and boil for 1 minute stirring constantly. Remove from heat.
  4. Pour pectin mixture into berry mixture and stir until sugar is completely dissolved (approximately 3 minutes).
  5. Pour into airtight containers leaving a 1/2-inch space at top for expansion during freezing. Seal containers and let stand at room temperature for 24 hours until set. Store in the refrigerator for 3 weeks or in the freezer up to one year. Thaw in refrigerator.
Notes
Measure ingredients out exactly. Altering the recipe or ingredients could cause a set failure.
Nutrition Information
Calories: 48 Fat: 0 Carbs: 12 g Sodium: 1 mg Cholesterol: 0

Recipe adapted from Better Homes & Garden, Breakfast & Brunch Special Edition, 2012

About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.

Comments

  1. Just finished making a quad. batch. I would say it definitely tastes better with the zest. I usually make my freezer jam with lemon juice, but even my husband picked up on the zest.

  2. ColleenB. says:

    just bought me a bunch of strawberries on sale so will be making this for sure.
    You think I could use lemon juice in place of the zest?
    ColleenB.

    • Hi Colleen! I haven’t used it with the juice, but my suggestion would be if you do use the juice, to cut back the other liquid in the recipe by the same amount of what you use for juice. Let me know how it turns out!

      • ColleenB. says:

        I did use 1/2 t. lemon juice but I also added 1 small box of the sugar-free strawberry jello which really gave it a nice bright red color and it taste Wonderful. Also added about 1/2- 1 cup extra of the berries.
        Thank you
        ColleenB.

  3. Jen you are the cutest……..just going to make this yummy freezer jam..so excited!

  4. You beat me to it! Making strawberry jam a week from this Saturday! Isn’t it the best? Once you make this, you will never buy from a store again! Now I just need to make your bread to go along with it. Yummers! Deb @ madefrompinterest.net

  5. Can this be made with Splenda? Husband loves jam, but is diabetic.

    • Hi Judy, I haven’t made it with Splenda before. Sounds like you will be the guinea pig! :) Let me know if it works for you.

  6. Ashlee says:

    How easy!! Could you sub out the strawberries for another fruit like peaches? My daughter is allergic to berries but I’d love to try and make this!

    • Hi Ashlee. Absolutely. If you use peaches, start with 2 lbs. peaches. Peel, pit and finely chop the peaches to make 3 cups finely chopped peaches. Add 2 tablespoons lemon juice and 4 1/2 cups sugar and follow the rest of the directions for the water and pectin. It will make 6 cups.

      • Ashlee says:

        Thank you! I can’t wait to try makin this!! :)

        • You’re welcome! Let me know how it works. I haven’t made peach freezer jam before, but the recipe I shared with you is one I had on file. I’m hoping it is a good recipe for you.

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