How to Make Strawberry Freezer Jam

It’s almost strawberry season here in Michigan. They are usually ready by the second week of June in Southern Michigan, and the season finishes off in mid-July in the Upper Peninsula.

The best way to enjoy the freshest strawberries is to head to a farm where you can pick your own. Michigan’s rich farmland is scattered with U-pick strawberry farms. It’s a fun, easy activity even the youngest family members can participate in.

You’ll probably want to eat those juicy berries right out of the basket once you get them home. When you’ve had your fill, use the rest of the berries to make jam. That way you can enjoy the taste of summer all year-long.

Making jam might sound like a lot of work, standing over a steaming, hot stove all day sterilizing and sealing jars. But you can skip the heat and still have something delicious to spread on your toast if you make freezer jam.

First, wash the strawberries with cold water and drain.

Then use a knife to cut the stems and leaves off. Also cut off any bad spots,

Next place the berries in a large bowl and crush. A potato masher works great for this.

Now you’ll need your box of pectin. I always use Sure Jell brand. In another large bowl, measure out two cups of crushed berries and add four cups of sugar. Let the mixture sit for 10 minutes. Next heat ¾ cup of water on the stove.  Add the pectin to the warm water and stir until dissolved. Combine the pectin mixture with the strawberries and stir for three minutes. Finally, pour the mixture into canning jars. Be sure to wash the jars and lids in hot, soapy water before using.

Put lids on the jars and let them rest on the counter for 24 hours. After that, store in the freezer. Once opened, jam should keep in the fridge for about a week.

*Always follow the instructions on the pectin packaging. The process may vary by brand.