It’s March! The time has changed, the weather is shifting a little warmer all the time, and you know what that means…. it’s strawberry freezer jam season!
When you’re making freezer jam, you want to make sure you are making it in the proper season for whatever fruit you’re using.
For example, here in North Georgia, strawberries are in season from mid-March to the end of April. Blackberries season is the end of May through mid-june. Grapes and apples are at the end of summer first of fall.
Waiting for fruit to be in season (whether you are purchasing fruit or harvesting your own) with ensure your jam is rich with flavor!
I noticed this year that Sure Jell (my pectin of choice) has stopped putting instructions in their box.
So I decided I would take my years of freezer jam experience and publish the process for all the freezer jam newbies out there.
I have been making freezer jam for almost 20 years. Let me tell you one very important thing. Do not be intimidated! This process is SUPER EASY!
The whole process from start to finish takes about 30 minutes or less.
And once your done you have a bounty of jam you can enjoy for months to come! (If it last that long 😉)
What are you going to need?
First, pick your fruit. For this specific post or recipe, I use strawberries. 🍓
Sugar (and a lot of it!). This recipe is for real granulated sugar. For artificial sweetners or sugar alternatives, you will need to check out the Sure Jell reduced sugar pectin.
Sure-Jell original fruit pectin – I have tried lots of brands over the years, pre-measured, measure your own, Original Sure-Gel packets are the best! They also have a reduced sugar option, but I have never used it.
Mixing bowl
Scraping spatula
Whisk
Fork, potato masher, chopper, a food processor, or a Ninja
Mason Jars (pints or half pints)
Lids and rings or freezer grade plastic jar lids
Step One Prepare Your Fruit
Wash your strawberries and let them dry some. Your strawberries will have enough moisture in themselves when you process them. You don’t want to add to it with extra water on the surface.
Then you’re going to slice your strawberries and get them ready to process. Cut the green tops off and slice the strawberries.
Some people say you have to pit the strawberries, but I don’t do that. I use the whole berry. I just cut the green off the top.
Step Two Process Your Fruit
For this, you can use a potato masher, fork, food processor, or anything that chops and purees your fruit. You can completely puree the fruit. However, this makes a lot more liquid, and the pectin doesn’t set up as well.
You want the fruit to be a nice mixture of puree and small fruit chunks.
My preferred processing method is using my Ninja Smoothie Maker. Selecting the pulse option, it allows me to slowly puree the berrie to just the right consistency.
Over the years, I have used a fork and a potato masher. But the last few years I have found a processor makes this go much faster and is much easier on your hands.
To continue to the next step, you will need four cups of processed fruit.
Step Three Put It All Together
Pour your four cups of fruit into your mixing bowl.
Mix in four cups of sugar. Remember, this has to be real sugar!
Mix the sugar for two to four minutes until it is dissolved. You should be able to look at the fruit mixture and not see any sugar granules.
Then, mix in one packet if Sure Jell Pectin. Stir for two minutes to be sure the pectin is fully dissolved and incorporated.
Step Four Pour It Up
Ladle or scoop your mixture into your jars, leaving a 1/4 inch head space for expansion in the freezer.
Step Five Finishing It Up
Wipe the rim of the jar with a damp rag and put on your lids and rings. Once the lid is on, wipe the whole jar to remove any sticky fruit from the outside.
Leave the jars on the counter undisturbed for 24 hours. Last, put into the freezer for storage.
Let it freeze for at least 72 hours before eating.
And that’s it!
The Sure Jell box says that one run will get you five 8oz jars. I was able to get seven 8oz jars with a little leftover out of one run.
I did another run and got four pint jars out of that one.
Put it on toast or a nice warm biscuit. This jam will definitely elevate your breakfast in the sweetest way!
Johnson Homestead 
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