Go Back

Strawberry Freezer Jam

Sure Jell Pectin recipe


  • 2 cups crushed fresh strawberries about 2 pints
  • 4 cups sugar
  • 1 (1.75 ouncpackage Sure Jell 100% Natural Premium Fruit Pectin
  • 3/4 cup water


  1. Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water/pectin into the strawberries. Mix well.
  2. Ladle the jam into clean jars or other plastic containers.
  3. Place tops on the containers, and let sit at room temperature for 24 hours.
  4. Place into freezer, and store frozen until ready to use.
  5. Yield 3 pints

Recipe Notes

-It's always a temptation to double the recipe in one bowl. I did this for several years to save time, against the warnings from experienced jam makers. After batches of runny or not quite right jam, I have learned to stick with one batch at a time in a bowl. I still make more than one batch at a time, just use a separate bowl for each batch.
-*I always make a double batch.
-Four cups sounds like a lot of sugar, and it is! If you want to cut the amount of sugar, look for the low-sugar box of pectin. It works well. If you cut the sugar in this recipe, and use the Sure Jell pectin I used, your jam will turn out runny. Follow directions, choose the right pectin while at the grocery.
-I have used various types of pectin, and like Sure Jell the best. Some brands require using Corn Syrup in addition to sugar. With the Sure Jell freezer recipe, it's just fruit, sugar, water and pectin.