What says summer more than fresh picked strawberries? Maybe fresh strawberry jam? Either way this recipe is crazy easy and crazy delicious! No pectin, no blending and only three ingredients. I love when I can make something and store it for later. It’s like having a little bit of summer stored up in a jar for the winter. Of course I always keep one freshly made jar in the fridge to enjoy now. It’s finger licking good!
Make sure you are stirring your jam frequently while it cooks down to the consistency you like. You don’t want to burn it in the process. Also be sure to make this recipe in batches of two. It cooks and sets best this way!
If you love your jam extra sweet feel free to add more sugar. We all have different preferences on how sweet we like jam so be sure to taste it along the way so you can end with the perfect jam for your liking.
This recipe makes a total of three pint jars.
Spread this delicious jam on some homemade bread or on homemade french bread! So so darn good!
If you make this recipe be sure to leave a comment or tag me on Instagram @plantpraypick. I love love love hearing from you and seeing my recipes in your kitchens.
- 10 cups of chopped strawberries, divided into 5 cups
- 1 1/2 cups white sugar, divided into 3/4 cup
- 2 Tbsp lemon juice, divided into 1 Tbsp
- In a medium size sauce pan, over medium heat, place 5 cups chopped strawberries, 3/4 cup white sugar and 1 Tbsp lemon juice.
- Cook down the strawberries. Making sure to stir frequently. You want to bring it to a boil but you don’t want to burn it. It takes roughly 10 minutes to cook everything down.
- To mash down the strawberries you can use a potato masher if you have one. I just use a whisk and smash the strawberries with it. Using the whisk to stir frequently so nothing burns.
- Once it is cooked down to the consistency that you like remove it from the heat and let it slightly cool.
- Taking your sterilized jars and placing them on a towel. Pour jam into jars. Be careful here. If your jam is too hot it will crack your jars.
- Repeat the first five steps for your second batch.
- Let the jam cool in the jars for roughly two hours on your counter.
- Place in freezer. Mine has kept in the freezer for 2 years and held up perfectly!
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