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Strawberry Freezer Jam

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  • Prep 15 min
  • Total 24 hr 20 min
  • Servings 160
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When you luck into fresh strawberries, there’s no better way to use them up than in jam, and this jam is as easy as can be. With just a few minutes of effort, you’ll be reaping the rewards for months to come. Somehow freezing seems to capture that just-picked flavor better than almost any other form of preservation, so don’t think for a minute that this easy recipe is too good to be true.
Updated Jun 24, 2020
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  • 1 quart (4 cups) strawberries, cut in half
  • 4 cups sugar
  • 3/4 cup water
  • 1 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 12 months or in refrigerator for up to 3 weeks. Thaw frozen jam in the refrigerator and stir before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    This recipe makes 5 half-pints of jam—that’s a lot of biscuits! Don’t forget you can also use your jam as filling for your thumbprint cookies. At Christmastime, its color is perfectly seasonal. Jam also makes a wonderful filling for your layer cake.
  • tip 2
    No strawberries? Make blueberry or raspberry jam instead—using the slight modifications below.
  • tip 3
    To make blueberry freezer jam, substitute 2 pints (4 cups) blueberies, crushed (2 ½ cups crushed) for the strawberries. Reduce sugar to 3 cups. Add 1 teaspoon grated lemon or orange peel, if desired. Reduce water to ½ cup.
  • tip 4
    To make raspberry freezer jam, substitute 3 pints (6 cups) raspberries, crushed (3 cups crushed) for the strawberries. Increase sugar to 5 ½ cups.


45 Calories, 0g Total Fat, 0g Protein, 11g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Tablespoon
Calories from Fat
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
% Daily Value*:
1 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.
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