Hey Pretty Providence readers! This is Lauren, visiting from Tastes Better From Scratch and I’m sooo excited to share this easy and delicious Strawberry Freezer Jam with you guys!

I’ve been seriously spoiled in my lifetime when it comes to homemade Jam. I’ve never, ever had to eat store-bought jam before! Like I said–spoiled!! My grandparents had a huge raspberry patch in their yard that would supplies us with boatloads of raspberries for jam each summer. My mom’s Raspberry Freezer Jam was basically famous in our neighborhood. My friends would ask her for some for their birthdays–seriously.

We’d also always make batches of homemade Peach Jam, and this homemade Strawberry Freezer Jam, all of which were a huge hit, and all of which can be made in less than 30-minutes! It always made me laugh when people were so impressed with our homemade jam because it is soooo easy to make! I don’t know why you’d ever waste money on the nasty stuff from the store when you can make a huge batch homemade, for cheap, that tastes about a zillion times better!

Now, I love my jam with all of the sugary-goodness (heck, if I’m eating jam, I might as well enjoy it the way it was intended!). But if you’d like to try it with less sugar, use SUREJELL’s “no sugar needed” Fruit Pectin instead. You can find directions in the box for how to make it.

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30-minute Strawberry Freezer Jam

Ingredients

2 cups crushed strawberries about 1 qt. fully ripe strawberries, stems removed
4 cups sugar
3/4 cup water
1 pkg. SURE-JELL Fruit Pectin*

Instructions

Rinse and dry the containers you'd like to put the jam in (enough for 5 cups). I always use glass mason jars but plastic containers work great also.
In a food processor add strawberries and pulse just a few times, until strawberries are well diced, but not totally mashed. Measure exactly 2 cups of strawberries into a large bowl. (It's really important to measure the berries and sugar exactly, or the jam will not set properly.) Add the sugar and stir for several minutes until well blended. Let stand for 10 min., stirring occasionally.
Meanwhile, add water and pectin package to a small saucepan. Bring to a boil over high heat, stirring constantly. Once boiling, stir for 1 min. Remove from heat and add it to the strawberry mixture. Stir mixture for really well, for several minutes, until sugar is well dissolved.
Fill containers with jam and leave 1/2'' of head-space at the top. Cover with lids and allow to stand at room temperature for 24 hours.
After 24 hours you can store it in the refrigerator for up to 3 weeks or freeze it for up to 1 year!
*Try the "No Sugar Needed SURE-JELL fruit pectin if you'd like to make this strawberry jam recipe with less sugar!