The fresh delicious taste of strawberries spread on every bite of biscuit or toast!

Strawberry Jam with Sure-Jell

I tried a different approach to strawberry picking this summer and I am never going back to my old ways! We used to pick all of our flats at once and I went from excited to overwhelmed when we got home. Most of the time I would just end up freezing them because I couldn’t do everything I wanted with them before they went bad.

So this year we picked one flat at a time, used it up, then went back for more when they were gone. I’ve never been able to enjoy so many fresh strawberries so many different ways in one summer before! We’ve had Strawberry Shortcake , Strawberry Scones , made the Best Strawberry Muffins & Strawberry Lemonade – it’s been great!

What You’ll Need

5 cups Strawberries, Chopped

1/4 cup Lemon Juice

6 tbsp Sure-Jell Pectin

3 cups Sugar

How to Make Strawberry Freezer Jam

Hull and dice 5 cups fresh strawberries and put in an 8-quart sauce pan. Using a biscuit cutter, chop up the strawberries some more in the sauce pan. Add 1/4 cup lemon juice and turn stove to medium heat. Gradually stir in 6 tbsp Sure-Jell pectin.

Bring mixture to a rolling boil that can’t be stirred down, over high heat, stirring constantly.

Add in 3 cups sugar, stirring to dissolve. Return mixture to a full rolling boil again. Boil hard for 1 minute, continuing to stir constantly.

Remove from heat and skim any foam.

Transfer between 2 pint size jars. Wipe rims and let completely cool before putting lids on.

Once cooled, store in the freezer.

More Strawberry Recipes

Donut Strawberry Shortcake

Strawberry Shortcake Bars

Strawberry Pear Jello Bars

No Churn Strawberry Ice Cream

Strawberry Rhubarb Dump Cake

Strawberry Syrup

Strawberry Smoothie Bowl

Strawberry Fluff Salad

Strawberry Rhubarb Streusel Cheesecake Bars

Ingredients

5 cups Strawberries, Chopped

1/4 cup Lemon Juice

6 tbsp Sure-Jell Pectin

3 cups Sugar

Steps

Hull and dice 5 cups fresh strawberries and put in an 8-quart sauce pan. Using a biscuit cutter, chop up the strawberries some more in the sacue pan. Add lemon juice and turn stove to medium heat. Gradually stir in pectin.

Bring mixture to a rolling boil that can't be stirred down, over high heat, stirring constantly.

Add in sugar, stirring to dissolve. Return mixture to a full rolling boil again. Boil hard for 1 minute, continuing to stir constantly.

Remove from heat and skim any foam.

Transfer between 2 pint size jars. Wipe rims and let completely cool before putting lids on.

Once cooled, store in the freezer.