Strawberry Freezer Jam

This is a story about jam and little bit about toast.  I want to start by saying I had doubts about posting this after I reviewed the pictures and thought about how undoubtedly boring this would be.  The pictures are not as whimsical as I’d like and the recipe from a box.  The jar that I used is the one I use in everyday life and much more practical than pretty.

Then, it hit me.

This IS everyday life. I write this blog, one, because I love it and, two {perhaps most importantly}, because I really hope to help other mothers/families/amateur chefs like me feed their family nutritious food without spending a ton of money.  This is where the freezer jam comes in and even better…toast.

I mean seriously folks, who doesn’t love toast!?  It has to be some of the cheapest comfort food there is.  I love the smell, the crunch, the melted butter.  Oh goodness.  Smear on some of this strawberry jam and it could be dessert.  Really.

So, onward I write about the awesomeness that is strawberry freezer jam.  We have completely converted to homemade jam.  Every once in awhile we run out and use store bought {there are some pretty good out there} but nothing compares.  It is not difficult and you will have the delight in knowing you are giving them food without a ton of preservatives.

There are quite a few ways to make jam/jelly and plenty of different pectin brands to use.  I use SureJell {my next attempt at jam will be without added pectin so watch for that one}.  The ingredients are easy enough.

2 cups crushed strawberries

4 cups granulated sugar {I know it’s a lot of sugar but you can buy one that is low/no sugar if you would like}

1 box of pectin

3/4 cup water

3 – 2 cup jars {recipe actually makes 5 cups}


That is probably about 3 lbs of strawberries in my bag defrosted from the freezer.  I find it much easier to mash them and I store them all year long until I’m ready to use them.  This was enough to make 3 batches of jam.

I love using my hand blender because I can get it done in seconds.  I leave little pieces of strawberry and the seeds although I am sure you could strain most of them out.  Just make sure you have the 2 cups of strawberry liquid to work with.

Once you have mashed the strawberries stir in the sugar…

Follow the directions by boiling the pectin with the water and add it to the strawberry and sugar.

Stir everything to incorporate and pour it into your containers.

Allow to sit for 24 hours then store them in the freezer or refrigerator.  Spread on toast, scones, muffins, pb & j…you get the picture.

We are lucky to have a deep freezer so I have plenty of room to store freezer jam and strawberries.  I know there are quite a few family who do not have that luxury.  My next project is canning jam.  A bit more involved but pretty easy.

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