This strawberry jam recipe is seriously delicious and way, way too easy. No one but us needs to know how easy this is, OK?
The local strawberry picking places are open now, and the berries are delicious! But fresh strawberries spoil quickly, and we always pick way more than we can eat in one day.
This is a great recipe to use up ripe strawberries and save that amazing fresh flavor all year long. We’re planning a trip tomorrow to pick strawberries.
Oddly enough, this strawberry jam recipe has great flavor even if you make it with the tasteless grocery store strawberries, which is what I had on hand for this batch.
Here’s what you’ll need:
Two pints of strawberries (enough to yeild 4 cups of smashed berries); Ball brand no-cook freezer jam pectin packet; sugar, and about 5-6 one cup glass or plastic containers.
These little packets of superfine fruit pectin make this strawberry jam recipe the easiest ever…you don’t even have to cook anything! You’ll find these in the canning section of your grocery store. The recipe is on the back: it’s three easy steps.
First, you smash up your berries until you get 4 cups.
I like to leave some bigger pieces in there. And when I say big chunks, I mean I like to find half a strawberry and schmear it across my toast. It makes my day happier.
Next, you add the sugar….
or, wait…no…Drats!!! Step one in the three step recipe says:
Apparently, I am capable of screwing up even a 3 step recipe. So I tried to stir the sugar and pectin together on top of the berries, but I ended up with a few little lumps of pectin. Stinkles.
OK, now you’ll need to stir all this in really well for 3 minutes. Or really, really, reeeealy well if you forgot step one.
Which I did. But everything is still gonna be OK. Right?
Now, you’re ready to put your jam into your jars. I use about 5-6 glass or plastic containers (wash before using if you’ve bought them new.)
Ladle in your strawberry jam recipe
Leave a bit of space at the top of the jar for it to expand in the freezer.
Now all you have to do is wipe the rim and put the lid on. Let them sit on the counter for at least 30 minutes to thicken up, and then either freeze or refrigerate.
Since this is a no-cook jam, it tends to turn dark sooner than the cooked freezer jam. But it will still stay fresh for up to two weeks. Theoretically. We’ve never had any last that long around here. It keeps in the freezer for a year.
Give this strawberry jam recipe a try. You’ll be SO glad you did in the middle of winter, when you find the half of a strawberry on your toast. I also use it as a quick strawberry glaze to keep fruits fresh, such as on this fruit pizza recipe.
- 2 pints strawberries
- 1 ½ cups sugar
- 1 pouch of Ball Freezer Jam No Cook Fruit Pectin
- 5-6 one cup containers; plastic or glass, freshly washed and dry
- Remove tops from berries and crush, to get 4 cups of fruit.
- Stir sugar and powdered pectin together until well combined, and then add to fruit.
- Stir for 3 minutes to dissolve sugar.
- Ladle into jars, leaving some space at the top. The jam will expand in the freezer.
- Wipe off rims, put lids on, and let sit for 30 minutes to thicken.
- Freeze or refrigerate. This strawberry jam recipe keeps in the fridge for up to 3 weeks, or in the freezer for up to a year.
This recipe sounds so yummy, Gwen! Gotta give it a try today. I’m going to make half the recipe with thawed, frozen strawberries and some Trim Healthy Mama Sweet Blend. Wish me luck!!! If you know something I may need to know about why my plans may not work, please let me know as soon as you have time. Thank you, Sherri
Gwen Brown says
Lemme know how it turns out! 🙂
Gwen, do you have a THM friendly version of this?
Gwen Brown says
I don’t, but I’m pretty sure that there are THM recipes that are similar on Pinterest. I want to say that Brianna Thomas has one?