About this blog

I am Amy, but here on the web I go by A.J. Dub. And hey, I like to craft!
Sometimes things turn out well so I will share with you how I did it.
Sometimes they don't turn out well and I will share that with you too!

Wednesday, April 28, 2010

Jammin' with J: Strawberry Freezer Jam

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First, the recipe:

Sure-Jell Freezer Jam - Strawberry

2 pints fully ripe strawberries
1 box Sure-Jell Pectin
4 cups white sugar

1. Wash, rinse and dry several 1 to 2 cup size jam containers (freezer compatible).

2. Wash fruit and remove leaves. Crush berries one cup at a time, in a bowl with a potato masher or in a blender or food processor. (If using the latter, pulse to very finely chop, not puree.)


3. In a large bowl, measure out exactly 2 cups of crushed berries.

4. In a separate bowl, measure out exactly 4 cups white sugar.

5. Slowly stir sugar into crushed fruit. Mix well and let stand for 10 minutes; stir occasionally.

6. When you have about 3 minutes left in the resting time, pour pectin and ¾ cup water into a small saucepan. Bring to boil on high heat, stirring constantly. Boil 1 minute stirring constantly. Remove from heat.

7. Stir pectin mixture into fruit mixture. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes. (A few sugar crystals may remain.)

8. Pour into prepared containers, leaving ½ inch space at the top for expansion during freezing; cover.


9. Let stand at room temperature 24 hours until set. Refrigerate up to 3 weeks. Otherwise tore in freezer for up to 1 year. Thaw in Refrigerator.

Sure-Jell Strawberry Freezer Jam




2 pints fully ripe strawberries
1 box Sure-Jell Pectin
4 cups white sugar


  1. Wash, rinse and dry several 1 to 2 cup size jam containers (freezer compatible).

  1. Wash fruit and remove leaves. Crush berries one cup at a time, in a bowl with a potato masher or in a blender or food processor. (If using the latter, pulse to very finely chop, not puree.)




3. In a large bowl, measure out exactly 2 cups of crushed berries.




  1. In a separate bowl, measure out exactly 4 cups white sugar.



  1. Slowly stir sugar into crushed fruit. Mix well and let stand for 10 minutes; stir occasionally.

  1. When you have about 3 minutes left in the resting time, pour pectin and ¾ cup water into a small saucepan. Bring to boil on high heat, stirring constantly. Boil 1 minute stirring constantly. Remove from heat.


  1. Stir pectin mixture into fruit mixture. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes. (A few sugar crystals may remain.)


  1. Pour into prepared containers, leaving ½ inch space at the top for expansion during freezing; cover.


9. Let stand at room temperature 24 hours until set. Refrigerate up to 3 weeks. Otherwise store in freezer for up to 1 year. Thaw in Refrigerator.

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