Low-Sugar Strawberry Freezer Jam with Sure Jell
Strawberry season always makes me want to capture that fresh, sun-sweet flavor so I can enjoy it long after the peak harvest has passed. That’s exactly what inspired this homemade strawberry freezer jam. This Sure-Jell strawberry freezer jam recipe preserves the bright taste of fresh berries without the time and effort of traditional canning. It’s simple, reliable, and perfect even if it’s your first time making jam.
Servings: 8 jars
Ingredients
- 4 cups crushed berries (8 cups hulled and chopped)
- 3 cups granulated sugar
- 1 cup water
- 1 1.75 ounce packet Sure Jell Low-Sugar Pectin
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
Instructions
- Wash and dice the strawberries, removing the stem and hull. Add all of the diced berries to a large bowl.
- Use a potato masher to crush the strawberries. Measure the strawberries to make sure that there is 4 cups mashed. The measurements are important to make sure the jam sets up properly.
- Add 3 cups of sugar to the mashed berries along with lemon zest and juice. Use a spoon to stir well until you no longer feel the coarse sugar scraping against the bottom of the bowl.
- Heat a small sauce pan over medium high heat. Bring the cup of water to a boil with the packet of Sure Jell. Stir well until the pectin is dissolved and the water comes to a boil. Once the water begins to boil, boil for 1 minute and stir constantly.
- Pour the pectin mixture immediately into the strawberries. Stir for 3 minutes to insure the gelatin is mixed into the berries properly.
- Add the strawberry jam to the storage containers, leaving a ½ space form the top. Leave at room temperature for 24 hours so the jam sets.
- Once the jam is set refrigerate for up to 2 weeks or freeze for up to 1 year.