Mom’s Strawberry Freezer Jam

March 22, 2012Katie

My mom is here this week, and she always makes her homemade strawberry freezer jam and light rye bread for us.  The bread bakes and the aroma fills the house, while we all anticipate the hot, crusty bread coming out of the oven.  The kids linger around the kitchen asking when it will be done. That recipe will be coming shortly, but for right now, let’s talk about what we top it with – my mom’s homeade strawberry freezer jam.  It’s so good you could just eat it with a spoon! 

To begin, you will need 2 cups of strawberries, destemmed and cut up. Mom put them in a big bowl first and let them come to room temperature. This is important so make sure and do it!

strawbowlI have to apologize for these pictures.  We did this at 9 P.M. at night and the lighting was horrible.  It almost looks like I took this in the 70’s doesn’t it?

Now you need to destem your 2 cups of strawberries. Fill your measuring cup with these until they reach 2 full cups.


Dump these into your food processor.  

Process the strawberries up by pulsing.  Now, we like our jam with minimal chunks, but if you like it with chunks, do whatever makes your heart sing.



Pour this mixture into a bowl and add 4 cups of sugar.

No, that is not a typo.  

You really put a lot of sugar into jams and jellies.  So for those of you who eat jam and think you’re getting a healthy fruit serving? 

Think again.

 Stir until the sugar is dissolved.

We could kind of tell when the sugar sound stopped scraping the bowl when we mixed.  I say “we” rather loosely.  

I sat and watched.

Now over on your stove, in a small saucepan, you will need to take your 1.75 oz. box of Sure Jell, open it and remove the packet.


Mix it with 3/4 cup of water in your sauce pan over medium heat until it bubbles.  When it starts bubbling, mix for exactly one minute.


Pour this mixture into your strawberry mixture.  


Stir again for 3 minutes.  We actually set a timer and stirred for the exact amount of time.


Again I say “we” a bit mistakenly.  Hey, someone had to take the pictures right?

Mom poured this mixture into 4 small containers.  


It’s important to let these sit in the jars for 24 hours to set into jam.


Any plastic or freezer-safe containers will do.  Believe me, it won’t last long.


When they’ve set an hour or so, you can put on lids


Oh my gosh! Are you excited yet?!!!

After 24 hours of sitting out, you can put 3 of them in the freezer.  

Not the fourth one though.  The fourth one you will have BIG plans for!




See that bread? That’s next…it’s scrumptious…stay tuned.


Katie’s Printable Recipe – Mom’s Strawberry Freezer Jam

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  • Dina

    March 23, 2012 at 6:54 pm

    Thank you, Katie! I have always wondered what was so special about clarified butter. Now I know!

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