15 Minute Freezer Jam Recipe {How To Make Your Own Homemade Strawberry Jam}

May 8, 2014 57 Comments | Disclosure

Once you’ve had homemade strawberry jam, you’ll never buy store bought again.  Ever.

{Pin This}


If you were on facebook on Saturday, you saw that I was busy making Strawberry Jam.  I told you I’d share my recipe, and now, here it is (Printable version down below).

Quick and Easy Homemade Strawberry Jam

Supplies for 1 Batch:

Helpful Tools:

  • Blender (a Blentec blender will bust this out fast for you, plus it’s awesome for a million other things!)
  • KitchenAid (another wonderful multipurpose tool)
  • Huller (my sister told me about this cool variation of the usual “huller” after I cut tops off of 60 pounds of strawberries!)
  • 4 cup measuring cup
  • Spatula

Any big project will go smoother if you start in a clean kitchen!  Plus having a helper is always nice!   

In my recipe, I wanted to use 2 pounds of strawberries at a time, to make it nice and easy for measuring.

Strawberries need more than just a rinse under the faucet.  They are dirty!  I had a little assembly line of 2 big bowls and a strainer before I stemmed them.

 

Look how dirty the water is!

Two days after I did my 30 batches of jam, my sister told me about this cool tool her neighbor used when she did her jam.  Looks easier than a traditional huller and was probably less waste than using a knife!

     

Or try this cool StemGem Strawberry stem remover. This tool looks so cool, and would sure come in handy when removing the stem on hundred’s of strawberries. The more of the white tasteless stem you can get out the better your jam will taste.

http://www.amazon.com/mn/search/?_encoding=UTF8&tag=kear-20&linkCode=ur2&camp=1789&creative=390957&field-keywords=kitchenaid%20mixer&url=search-alias%3Dappliances&sprefix=kitchen%2Cgarden%2C268#/ref=sr_st?keywords=kitchenaid mixer

Just remember that one pound of strawberries is 2 cups of pureed strawberries.  For this recipe you need 4 cups, so use 2 pounds.

Here’s one huge time saver… have a good blender that will puree your strawberries quickly! If you like your jam a little more chunky, just puree half the strawberries in your batch for less time!  My Blendtec blender pureed the strawberries in less than 30 seconds!

In a separate bowl, blend 5 tablespoons of pectin and 1.5 cups of sugar.  Just use a wire wisk and you can have it blended well after 30 seconds of some brisk wisking!

Then, if you have a KitchenAid, USE IT!  If you don’t have one, save up and buy one!  It will change your life!  Think about this for a minute…

3 minutes x 30 batches = 90 minutes

I shaved 90 minutes off my total prep time!  Because of the KitchenAid, I was able to multitask!  See how much time this amazing tool can save you!?  (Not to mention the sore muscles!)

Back to the recipe, pour your pectin and sugar mixture in first.  Then pour in 4 cups of strawberry puree.  I like to use my spatula and scrape the bottom of the KitchenAid bowl before I turn it on.  Mixer at the lowest speed using the wisk attachment and set have it stir for 3 minutes while you work on your jam.  That’s right, 3 minutes of multitasking!  Woot!

Once your jam is nice and blended (don’t forget… 3 minutes!) pour your jam into containers.  You can do any size container.  Some people like to put one batch into one big container, but I prefer 2 cup/pint reuseable containers.   This way the jam is consumed before it becomes a big sticky mess.  And the containers stack better in my freezer than jars.

Let the jam set for 30 minutes before you put it in the freezer.  It’s good in the freezer for 1 year and good in the fridge for 3 weeks.

After my 30 batches of jam, I wanted to make some Strawberry Lemonade concentrate.   I simply used this Homemade Strawberry Lemonade recipe I posted a couple weeks ago, and left the water out of the mixture.  I poured the concentrate into quart sized freezer bags and had my daughter write the directions on the front.  On fathers day we took a bag out of the freezer and let it soften a bit and then added Sprite to it.  Oh my goodness, THAT was yummy!

In the end, we had 70 containers in the freezer and 8 bags of Strawberry Lemonade and it took us about 6 hours.   We had fun working together and the other kids popped in and out and helped in their own special way as well!

15 Minute Freezer Jam Recipe {How To Make Your Own Homemade Strawberry Jam}

Ingredients

  • 2 pounds strawberries
  • 1 ½ cups of sugar
  • 5 Tablespoons of Ball brand “Real Fruit Instant Pectin”

Instructions

  1. Wash, stem, and puree 2 pounds of strawberries.
  2. In a separate bowl, briskly wisk 1 ½ cups of sugar and 5 tablespoons of pectin.
  3. Add the purred strawberries to the pectin/sugar mixture and stir for 3 minutes making sure to scrape sides and bottom of bowl.
  4. Pour into desired containers that can freeze and let it set for 30 minutes before freezing.
  5. Makes 9 pints (or 4.5 cups) of jam.
  6. Adjust recipe with this tool: http://www.freshpreserving.com/tools/reference/pectin.aspx#
http://fabulesslyfrugal.com/homemade-strawberry-freezer-jam-recipe/

Want to adjust the recipe?  Use this cool tool on the Ball Real Fruit Pectin website.

What tips do you have for making jam?

Other favorite recipes you might like:

 

Comments

  1. we use Splenda in ours because we have friends and family who are diabetic – such great flavor – we grow our own strawberries and make jam every year

  2. You forgot the fresh lemon. It has to have lemon to jell properly.

  3. Would love to try this will have to be on the lookout for the next strawberry sale

  4. Can you tell us how to make the concentrate recipe for the strawberry lemonade?

    • You just follow the directions in this recipe {http://fabulesslyfrugal.com/2012/06/easy-homemade-strawberry-lemonade-recipe.html}, but omit the 5 cups of water. Freeze the concentrate and when you’re ready to use it, add the water.

  5. Thank you for all your details! I made freezer jam last week as teacher gifts and searched a variety of recipes online and this explanation and pictures were the best. Question though: if I let a jar sit out on the counter for 3-4 days is it ok? I froze the rest but one was sitting out as a gift and now I’m wondering if that’s ok??

  6. Meridian Mama says:

    Hi Cathy, do you think it’s OK to use less sugar in this recipe since the puree doesn’t have to be cooked? I find most jams too sweet so this could work out for me if I can use less…

    • On my first 4 batches, I had packets (same company, diff packaging) that I bought last year that called for 1.5 cups of sugar. The stuff I bought this year called for 1 2/3 cups. I still just did 1.5. Do a test batch and see how it goes. Before I did this quick method, I always used the low sugar pectin and thought it tasted wonderful!

      • Meridian Mama says:

        Thanks, Cathy! I’ve done some checking around and it actually seems that 1 1/2 cups sugar to 4 cups of fruit IS considered low sugar…some recipes call for much more than that, ick! I’ll be giving this a try!

        • I always use half the sugar it calls for, and it turns out great!

          • Meridian Mama says:

            Kari, do you use the instant method (no cooking involved)? And no problems with the jam not setting with less sugar? That seems to be the issue some people run into when using less sugar… Thanks!

            • Yes, I use instant (no-cook) ball pectin, and use half the sugar. It sets up nicely. I’ve been doing it this way for a few years now.

              • Kari…have you done that with RASPberries? i love raspberry freezer jam but my recipe (Sure-Jel) calls for an ungodly amt of sugar. Even the Ball recipe using the Classic pectin calls for 5 1/4 cups sugar -to- 3 cups of raspberries…YIKES. Thanks~

  7. Jennifer Butler says:

    Want freezer jam all year long but short on freezer space? Learned a trick a few years ago — go ahead and do the berry crushing/blending and then freeze. I like to measure amount needed for one batch of jam into ziploc. Label and freeze. Then when we are out of freezer jam, pull out a bag or two and make more jam.

  8. Grapefruit spoons for hulling strawberries is the easiest, fastest, cleanest way to prep fruit! You don’t lose any fruit from a straight across cut with a knife and you’re able to get the whole center. I some how ended up with a set of 4 even though we never eat grapefruit! But I won’t get rid of them for this one reason!

    • I should have clarified that mine have little “teeth” at the end of them, they’re not just little spoons which quite often are sold for grapefruit. They’re the same size as our baby spoons but with little sharp teeth at the end – which makes it that much more important to put them in the right drawer! :)

    • I like that tip Tara!

  9. How well do the deli containers work for jam? Have you used them before? Curious as some friends and I are going to make freezer jam in a few weeks and we all need containers.

    • I’ve always bought the Ziploc or Hefty disposable stuff. Because I was down to one that had a matching lid, I bought new ones at the dollar store. They said they were freezer safe, so I think they’ll be just fine! The ones with the blue lids felt a bit more durable than the circle ones you see in the picture.

  10. I just made a batch of this jam…and I wasn’t looking closely and accidentally used the Classic Pectin, does that mean this batch is ruined or is it still edible? Anybody know? :-( I’ve already made a 2nd batch with the Instant Pectin and it’s setting a lot better!

  11. I used a straw to hull my berries, it works great and works wonders if you are like me and forget to order a tool before you start your jam :)
    http://thesupersavermom.blogspot.com/2012/06/how-to-easily-hull-strawberries.html

  12. Thanks for the recipe. I just made 13 batches of jam and a strawberry pie.

  13. Does this make 4.5 pints or 4.5 cups? One pint = 2 cups. Also, does anyone know what store in the Northern Utah area has this in stock?

    Thanks!

  14. Rebecca says:

    Does this work pound for pound with raspberries? I’m allergic to strawberries but want to try making raspberry or blackberry jam.

  15. Getting ready to make this later today! I am using strawberries from our garden. Do you know about how many cups of strawberries are in a pound? I have tried looking but can’t really find a definite answer. I thought I’d go with your suggestion because everything I make of yours always turns out FABULOUS!!!

  16. I messed up and used classic pectin, but then I figured it out quickly and was able to redo the batch by adding 5 T of instant pectin. So far, it looks pretty good. I just made it this afternoon, so we’ll see. It seemed to set up, but it was still thick/runny, not a jam-like consistency. Anyone know if this is normal, how long it takes to fully set and if I ruined it by adding instant pectin later?? Thanks all!

  17. I didn’t realize there were different types of pectin, and I used the “classic” version that Ball makes. So now all of my jam is in tubs and not set. If I go purchase the instant pectin (assuming I can find it) can I pour my “jam” back into the mixer and mix it up with instant pectin and expect it to set?

  18. Sorry Julie, I thought I had covered it through out the post (including a picture and links to the specific product), but do see the need for an added word in the breakdown at the top (even though it was correct in the breakdown at the bottom). Got it fixed!

  19. We tried this recipe for the first time last week, and loved it SO much that we bought more strawberries for another round. We also tried it with raspberries, and it is AWESOME. Not having to cook the jam is fantastic, and the flavor couldn’t be better. Thanks so much for posting it!

  20. Have made freezer jam for years, but, this year we could only find
    MCP premium fruit pectin (from makers of Sure-Jell) it had very different directions including -3 1/2 cups berries – 1 pkg pectin – add 1/4 C lemon juice and 1 cup light karo syrup – let stand 30 min stirring every 5 min. then gradually add the sugar and stir until totally dissolved -(we do not have a kitchen aid! we must have stirred it over and hour for the sugar to dissolve!
    This was ridiculous. Do you have info about what happened to the recipe where you boil the pectin for 1 minute and pour it into the berries (sugar was already added earlier) then stir about 3 minutes only. Sooo discouraged and also says it may take 3 weeks to set up??? Followed the instructions to the letter on the insert that came with the pectin, any help or comments on this?? Thank you!

  21. Stephenie says:

    Can I use blackberries instead?

  22. Lindsay says:

    I made this recipe last night–I used it last year, only one batch, and in small containers.. The only thing is the measurements aren’t right. The final amount you get isn’t what is noted. It says it makes 9 PINTS/4.5 cups… 1 pint=2 cups… So if it really made 9 pints, it would be 18 cups of puree. The correct amount would be that it makes 2 pints and some extra. I used half pint jars, so it all works out..But I was confused half the time on why I didn’t get the amount noted..

  23. Can you can (hot water bath) this recipe?

Leave a Comment
Want to see your picture by your comment? Get your custom avatar by registering for free at Gravatar.

*