We had an abundance of strawberries in the orchard this year. The photos below are from our second crop. We have plenty to eat fresh, make several batches of freezer jam, and the rest are bagged and frozen for future use. Strawberry Freezer Jam
Recipe type: Jam
  • 2 cups strawberries
  • 4 cups sugar
  • ¾ cup water
  • 6 tablespoons Ball Real Fruit Pectin
  • 5-8oz plastic freezer jars or glass jars
  1. Clean and remove strawberry stems. You can either lightly smash the strawberries or briefly puree in a food processor. I prefer not to over process the strawberries, I like chunky consistency. It is a matter of taste and preference.
  2. Mix the strawberries and sugar in a bowl, allow to stand at least 10 minutes.
  3. In a saucepan combine the water and pectin, allowing the mixture to come to a rolling boil. Boil for one minute.
  4. Add the pectin mixture to the strawberries, and stir for several minutes.
  5. Use a canning funnel (or mix in a batter bowl) and pour into clean canning jars. You need to leave about a half inch of air space in the top of the jar.
  6. Apply caps and lids, then refrigerate for several hours before freezing.
  7. Mark the preparation date on the jars or jar lids.
  8. The jam should be set before freezing.
  9. The jam can be refrigerated for a few weeks, or frozen for up to a year according to the pectin label.
Recipe by A Southern Mother at http://www.asouthernmother.com/2014/06/strawberry-freezer-jam.html