Canning · Housekeeping · No-Fuss Home Cooking

Our Family’s Favorite Homemade Jam

StrawberryFreezerJamThis is the absolute best ever strawberry jam.  It’s a freezer jam, which means that the flavor is better preserved — no canned strawberry taste.  Yeah, it’s got way too much sugar in, but it’s fantastic.

You’ll want to start with ripe strawberries.  Take the caps off, then mash them with a potato masher. strawberrycollageMake sure you have your containers washed and ready to fill at the start.  I like to use jars.  The jam looks prettier in a clear glass jar than a plastic container.  And since I often forget to get  it out of the freezer until right before dinner is served, I can pop it in the microwave for a bit ( I don’t like to microwave plastic).  If you don’t have jelly jars, though, disposable Ziploc containers will work nicely too.

  • Combine 2 cups crushed strawberries with 4 cups of sugar.  You’ll need to stir a while until all that sugar is dissolved.  Let stand 10 minutes.
  • Stir one package of powdered fruit pectin, such as Sure Jell, into 3/4 cup of water and heat to boiling in saucepan.  Boil 1 minute, stirring constantly.


  • Remove Sure Jell mixture from heat and immediately stir into fruit mixture.  Continue stirring for 3 minutes.
  •  Then ladle into jars, leaving 1/2 in. head space.
  •  Cover and let stand at room temperature 24 hours.  Then store in freezer.
  •  It makes about 5 cups.

There you have it — a simple recipe for a delicious homemade jam.  The most time-consuming part is capping the strawberries.  The actual making of the jam really doesn’t take that long.

This recipe can be found in Mennonite Country-Style Recipes and Kitchen Secrets.

For another way to enjoy fresh strawberries this season, you may want to check out this post from last year: 2013-06-08  Shortcake 007

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