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Strawberry Freezer Jam


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Rate this recipe 4/5 (2 Votes)


  • 12 # fresh strawberries
  • 7 boxes Sure-Jell Pectin
  • lots of sugar
  • 1 -Wash, Dry, Scald containers and lids. WASH Fruit and PUREE (Usually berries are mashed in small batches to leave bits of fruit, I prefer it smooth). MEASURE 2 cups FRUIT into LARGE BOWL.
  • 2 -MEASURE 4 cups SUGAR accurately by scraping knife blade across full cup to level - place in separate bowl.
  • 3 -MIX SUGAR AND FRUIT together. Let stand 10 MIN stirring occasionally.
  • 4 -Mix 3/4 cup WATER and one box SURE-JEL OR CAN-JEL (about 5-6 Tablespoons) in small sauce pan. Bring to a boil and boil for 1 MIN stirring constantly.
  • 5 -STIR SURE-JEL into FRUIT, continue stirring for THREE MIN. (A few sugar crystals will remain)
  • 6 -QUICKLY POUR into prepared CONTAINERS, wiping clean top edge. FILL TO WITHIN 1/2 inch from top. COVER at once with lids. Let stand at ROOM TEMPERATURE untouched, for 24 hours. Store in freezer and refrigerate after opening



Step 1

Follow easy no cook recipe in Sure Jell box. Use glass or plastic containers (2 cups or less) with tight fitting lids.
Do not change recipe - do not double recipe - as amounts given assure a proper set.
Do not reduce or substitute sugar.
Will yield about 39 freezer containers of jam.

I also made about 3 batches of Strawberry Sauce from left over berries.


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