Strawberry Freezer Jam

This sweet Strawberry Freezer Jam is the easiest and most delicious way to take advantage of the season’s fresh berries! With just 4 ingredients and less than 30 minutes, you will have a small batch of thick strawberry jam that you can use on toast or biscuits, in yogurt, on ice cream, and more. You won’t believe how simple this truly is!

It’s highly predictable — I take the kids up to our neighbor’s farm to pick strawberries for a couple of hours and we inevitably come home with more fresh fruit than we could ever possibly eat at once. When this happened again last week, I turned to my favorite Strawberry Freezer Jam recipe as a simple way to preserve our bounty. After all, we can only consume so many batches of Strawberry Crisp or Strawberry Pie in one week!

Ingredients

• 2 cups crushed strawberries (about 4-5 cups whole berries before crushing)
• 4 cups granulated sugar
• ¾ cup water
• 1 tablespoon freshly squeezed lemon juice
• 2 ounces (about 6 tablespoons) powdered fruit pectin

Instructions

• Combine strawberries and sugar in a large bowl. Set aside for 10 minutes, stirring regularly.
• In a saucepan, bring water and pectin to a boil over high heat, stirring constantly. Boil 1 minute. Stir hot pectin and lemon juice into strawberry mixture. Stir constantly for 3 minutes. Fill sterilized freezer-safe jars or other containers, leaving about ½-inch of headspace. Quickly cover with lids. Let stand at room temperature for 24 hours. Freeze for up to 12 months or refrigerate for up to 3 weeks. Thaw frozen jam in the refrigerator and stir before serving.