Homemade Strawberry Jam

My grandma (aka Grammy) makes the best jams. Whenever we visit she pulls out a selection of homemade jams to spread on hot fresh biscuits every morning. Oh yum. A few years ago she taught my mom, sister, and I how to make jam. It was a lot easier than I expected!

I decided to make jam with all those strawberries we picked. It was my first time making jam without adult supervision, and it turned out great. This jam is scrumptious on bread (especially on Grammy’s bread), but I like it best dolloped on greek yogurt or icelandic style skyr. The super sweet jam perfectly compliments the sour tangy yogurt. The jam recipe is below. I think I’ll try making blackberry jam later this summer. Mmm.

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Okay, now back to the delicious jam…

easy strawberry jam recipe

easy strawberry jam recipe

easy strawberry jam recipe

easy strawberry jam recipe

easy strawberry jam recipe

easy strawberry jam recipe

easy strawberry jam recipe

Quick & Easy Freezer Strawberry Jam
(recipe paraphrased from the Sure-Jell Fruit Pectin box)

2 pints of strawberries (cored)
4 cups sugar
1.75 oz box Sure-Jell Fruit Pectin
3/4 cup water

containers with tight fitting lids for storing jam

Wash and rinse your storage containers.

Smash the cored strawberries with a potato masher, until you have exactly 2 cups of crushed strawberries. Pour the crushed berries into a large bowl and mix in the 4 cups of sugar (it has to be exactly 4 cups*). Let berry/sugar mixture sit for 10 minutes, stirring occasionally.

Stir 1 box of pectin and 3/4 cup water in a small saucepan. Bring to a boil on high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat. Stir the pectin mixture into the fruit mixture. Stir until the sugar is completely dissolved (about 3 minutes).

Pour the jam into the prepared containers. Leave 1/2″ of space at the top of each container to allow room for the jam to expand in the freezer.

Seal the containers and let the jam sit at room temperature for 24 hours. Then store the jam the refrigerator for up to 3 weeks or in the freezer for up to 1 year.

* There’s a version of Sure-Jell fruit pectin that’s designed for reduced sugar and sugar free recipes. I’ll probably try one of those recipes next time. It seems silly to add so much sugar to strawberries that are already perfectly sweet!

24 comments

    1. Amanda (wit & whistle) Post author

      The pectin box includes recipes for making jam with many different fruits, and each one was a little different than the strawberry jam recipe.

  1. Louise

    Ooooh, this sounds delicious! My Granda used to grow the most wonderful strawberries and nothing you can buy in the shops compares in flavour (especially when sneaked from his gareden un-noticed!) His homemade jam was equally scrummy but he never seemed to add pectin or any other setting agent. We used to fold our buttered bread into a ‘v’ shape and ‘drink’ the jam off it!!

  2. Margeaux

    I was super excited when you posted about strawberry picking and I’m so glad you made it into jam! Can’t wait to make some jams for this year and during the Winter. It’s awesome to be able to have some jam on toast in the middle of a bleak season!

  3. joan

    Ha I know what you mean about the sugar. I try to make peach jam every year (cooked and sealed). My favorite! And every year I say the same thing…. 7 cups of sugar!!!

  4. Stephanie

    I love making homemade jam! If you don’t have a canning jar funnel, it is one tool that is TOTALLY worth it. Love seeing your process!

    1. Amanda (wit & whistle) Post author

      So you noticed that I spilled jam all over the counter trying to pour it into the jars, huh? Haha! Yes I definitely need a canning jar funnel. I didn’t even know such a thing existed!

    1. Amanda (wit & whistle) Post author

      Haha! Don’t feel bad! At least 50% of the mess was due to the fact that I was trying to take photos with my right hand while pouring with my left. It didn’t really work out. ;) Thanks for the link!

  5. Jenna

    This jam looks delicious! I’m going to have to try making it :) Thanks for the recipe. And, I love skyr–would be great to try them together!

  6. Scott

    I have quite the strawberry patch in my yard, and am looking for a use for them, jam seems the perfect solution! I did get a bit confused about your recipe though, as you say in the first paragraph that your grandma made the best jam and taught you and your family. But just above the recipe you say it’s paraphrased from the pectin box! (And then say it seems like more sugar than necessary …is that how much your grandma used?) I’m just wondering which recipe you actually provided …or perhaps your grandma just used the box recipe?

    I hope you can clear this up for me!

    1. Amanda (wit & whistle) Post author

      Yes, it turns out my grandma always used the pectin box recipe. Some family secret, right?! I was so surprised when she started just reading the recipe off the box. She always used the full amount of sugar. It never bothered me when I was a kid, but now it just seems like sooo much sugar! I’m anxious to try the lower sugar pectin recipe.

  7. Kati

    I didn’t read the recipe completely and only let the jam sit out for 4 hours before I threw it in the freezer. Will this affect the jam a lot?? I made 8- 8oz jars so I took 4 out and left 4 in the freezer :(

    1. Amanda (wit & whistle) Post author

      No, any sealable containers that can go in the freezer will work!

  8. elaine

    Is the refrigerator shelf life really only 3 weeks? The pectin is also a natural preservative so shouldn’t it keep longer?

    1. Amanda (wit & whistle) Post author

      That’s what the instructions say, but once I took a jar out of the freezer I always finished it well before 3 weeks so I can’t say for sure.

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