Freezer jam will keep for up to 1 year in the freezer and once thawed, up to 3 weeks in the refrigerator. The jam can be used as a spread on toast, bagels and English Muffins or get creative with it and use it as a meat or fish marinade.
If you are a smaller sized family, I recommend freezing the jam in 1/2 cup to 3/4 cup portions. If you are a larger sized family, freeze in 1 cup portions. You only want to use plastic containers or glass jars that are made specifically for freezer food storage.
Supplies Needed for Jam Making
1/2 up and 1 cup freezer-safe containers with lids
measuring cups and measuring spoons
mixing bowls and a colander
rubber spatula and ladle
large saucepan
labels for the containers
clean cotton dish towel
Strawberry Freezer Jam Recipe
2 cups crushed ripe strawberries
1/4 teaspoon lemon juice
4 cups granulated sugar
1 box Sure Jell fruit pectin
3/4 cup water
Tip: Use a large spoon or a potato masher to crush up your strawberries after washing them. Do not use a blender, food processor or mixer as it will puree your strawberries and liquefy them. You want small bits of fruit in your jam.
Place the crushed strawberries into a large mixing bowl. Gently stir in the lemon juice. Measure out exactly 4 cups of granulated sugar and mix it gently into the bowl until it's well combined. Cover bowl with a clean dish towel and let stand at room temperature for 10 minutes.
In a large saucepan bring 3/4 cup of water up to a boil. Stir in the entire box of Sure Jell fruit pectin, stirring to combine using a rubber spatula. Boil mixture for exactly 1 minute, remove from heat.
Stir the fruit pectin mixture into the bowl of prepared strawberries until everything is combined and the sugar is dissolved. This takes 2 to 3 minutes to achieve.
Spoon your hot jam into prepared freezer containers, leaving 1/2" head space to allow for expansion during the freezing process. Let jam cool at room temperature for 8 to 12 hours. Place lids on top, label containers and freeze. If you are worried about something getting into the jam, place a clean cotton towel over the top of your containers while they cool.
Shelly Hill is the publisher and editor of the popular foodie blog called Shakin 'N Bakin in the Kitchen with Shelly where you can find a lot of easy-to-prepare recipes, cooking tips, cooking articles, foodie reviews, kitchen products reviews and foodie & kitchen product related giveaways.
