Easy Strawberry Freezer Jam

April 2, 2019

Happy National Peanut Butter and Jelly Day! (Do any of you know that song “Peanut butter, Jelly Time”? I’ll have that in my head all day!)

Looking back on my childhood, one of the things I will always remember is my mom’s strawberry jam. Her jam simply could not be beat! Every time one of my siblings or I came home to visit from college we were sure to grab a few jars of jam and sneak them out of the house, ha! Even during my last visit to my parents home, my mom made sure to pull out a jar of jam, knowing in advance I would want some of that goodness!

I now live more than a 12 hour drive from my parents and so I often have strawberry jam withdrawals. I’ve bought so many different kinds of jam from our local grocery stores, but nothing can compete! I have honestly thought of making jam for YEARS. Seriously, years. So when I saw that today was #NationalPeanutButterandJelly day I couldn’t help but finally learn how to make jam.

And…it wasn’t really all that hard (in all honesty!)

I was able to make 6 jars of jam, some of which I plan on taking to some friends. I made the cute tags with my Cricut Maker. I love how it not only cuts but also can draw designs!

Anyway, you can find the recipe for the strawberry jam on the directions inside of the Sure Jell fruit pectin box or keep reading just below 🙂

Smash 2 containers of strawberries. I used by Ninja food processor to help with this step- it was super simple! If you don’t have a food processor, you could put the strawberries into a plastic bag and use a rolling pin to smash the strawberries. You could also put them in a bowl and use a potato masher to smash them.
Mix 2 cups smashed strawberries with 4 cups sugar. Let sit for 10 minutes.
After you have smashed the strawberries, bring the pectin and 3/4 c water to a boil in a small sauce pan. Boil for one minute, STIRRING CONSTANTLY.
Pour the pectin into the bowl of smashed strawberries. Stir it in for 3 minutes.
After 3 minutes of stirring, pour the pectin/fruit mixture into jars IMMEDIATELY. Leave about 1/2 inch for expansion of jam. Cover jars with lids.
Let the jars sit at room temperature for 24 hours

Note: Measurements must be EXACT. Use liquid measuring cups for liquids and dry measuring cups for dry ingredients.