Strawberry Freezer Jam

Strawberry Freezer Jam

Take vine ripened strawberries and make them into delicious jam. Here's how.

Prep Time



Total Time





About 5 half-pints jam

quart (4 cups) strawberries, cut in half
cups sugar
cup water
package (1 3/4 ounces) powdered fruit pectin
  1. Mash strawberries with potato masher or in food processor until slightly chunky (not pureed) to make 2 cups crushed strawberries. Mix strawberries and sugar in large bowl. Let stand at room temperature 10 minutes, stirring occasionally.
  2. Mix water and pectin in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over strawberry mixture; stir constantly 3 minutes.
  3. Immediately spoon mixture into freezer containers, leaving 1/2-inch headspace. Wipe rims of containers; seal. Let stand at room temperature about 24 hours or until set.
  4. Store in freezer up to 6 months or in refrigerator up to 3 weeks. Thaw frozen jam and stir before serving.
Makes About 5 half-pints jam
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Raspberry Freezer Jam: Substitute 3 pints (6 cups) raspberries (3 cups crushed) for the strawberries. Increase sugar to 5 1/4 cups.

Nutrition Information:

1 Serving (1 Tablespoon)
  • Calories 45
    • (Calories from Fat 0),
  • Total Fat 0g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 0mg;
  • Total Carbohydrate 11g
    • (Dietary Fiber 0g,
  • Protein 0g;
Percent Daily Value*:
    • 1 Fruit;
    *Percent Daily Values are based on a 2,000 calorie diet.