Strawberry Freezer Jam

aunt heather's famous freezer jam

Strawberries are here which means so is canning season! Are you ready?

My canning experience started at a young age watching my grandmother in the kitchen, but my first hands on experience started with freezer jam. I was in college, craving my Aunt Heather’s famous freezer jam and at my request she gathered her supplies, and made a trip to my apartment to teach me her ways. 

The funny thing is, there’s no secrets to her recipe. She simply followed the instructions found inside every Sure-Jell Pectin box. The real reason my Aunt Heather’s jam was so famous, lied in the simple fact that she was the only one in the family to make it! 

Traditional jam recipes take a lot of sugar, and as you dump the sugar into a bowl you’ll think to yourself…what the hell am I doing?

Don’t waver. While there are healthier options to explore, and by all means please do – this strawberry jam is suppose to be sticky, sweet and a treat for your morning toast or over ice cream. Try to remember it’s eaten in small quantities and not by the spoonful (although it’s tempting). It’s worth it. I make at least one batch of freezer jam a year to follow her tradition, and as a sweet reminder to simpler times as a child.


Recipe From Sure-Jell
  • 2 cups crushed strawberries (1 quart ripe strawberries)
  • 4 cups sugar
  • 3/4 cup water
  • 1 package Sure-Jell fruit pectin


Remove and discard strawberry stems and rinse. Crush strawberries by hand or add to food processor. If you’d like to remove the seeds, crush strawberries with a food mill or strain crushed strawberries through a cheese cloth. Measure exactly 2 cups prepared fruit into a large bowl. Stir in sugar and let stand 10 minutes stirring occasionally.

Mix water and pectin in a small saucepan, and bring to a boil stirring constantly. Continue boiling and stirring for 1 minute. Add to fruit mixture and stir continuously for 3 minutes.

Rinse 5 1-cup plastic containers (we use these) and lids with boiling water then dry thoroughly. Fill containers immediately to within 1/2 inch of tops. Wipe rim clean and cover with lids. Let stand room temperature for 24 hours. Use Jam now or store in freezer for up to 1 year.

Do yourself a favor and indulge this summer by making a batch of Strawberry Freezer Jam while Michigan strawberries are in season. Who knows, sharing a jar with family and friends may even lead you to “famous” recognition too! 

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