Strawberry Freezer Jam

I hope everyone has been enjoying the summer and all the local farm produce that is available now.  Be sure to visit your local farmers market if you can.

One of my favorite farm markets to visit is Fulton Street Farmers Market, located at 1147 East Fulton Street.  This market is the oldest and largest in Grand Rapids.  I remember visiting the market before I moved to Grand Rapids.

In its earlier days, Fulton Street Farmers Market got started by farmers selling produce from their vehicles or wagons.  In 1922, the city set aside the current location to ease the traffic congestion caused by the farmers selling their produce block to block.

In 1926, an office structure was built, where it remains to this day.  In 2012, the market underwent a major renovation that included a new covered vending area, improved booths for the vendors and repaved parking lot with improved traffic flow.

Information and photos of the Fulton Street Farmers Market are courtesy of

I made this Strawberry Freezer Jam twice while local strawberries were available.  It is an incredibly easy recipe to make and so delicious.  The recipe is inside the box of the Sure-Jell Fruit Pectin.  While the jam does have a lot of sugar, I didn’t find the finished product to be too sweet.  Kraft does make a Sure-Jell Fruit Pectin that uses less sugar.  It clearly states that on the box.

Freezer jam is a softer set jam than the one cooked.  The cooked jam involves the canning process as the method of storage.  I have always been afraid to do the canning bit, and I really admire anyone who does.  But with this freezer jam, canning is not necessary.  To me, it is the best jam ever and so much better than what you buy at the store.

Strawberry Freezer Jam

  • Difficulty: easy
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2 cups crushed strawberries (1 quart fully ripe strawberries)
4 cups sugar
3/4 cups water
1 box (1.75 ounce size) Sure-Jell Premium Fruit Pectin

6 – 8 ounce canning jars or plastic containers and lids

Wash and rinse canning jars or plastic containers and lids with hot water.  Dry thoroughly.  Set Aside.

Remove and discard strawberry stems.  Wash and gently pat the strawberries dry.  Place the strawberries in a large bowl and crush them with a potato masher.  Add the 4 cups of sugar to the crushed berries and stir to combine.  Let sit in the bowl for 10 minutes, stirring occasionally.

Mix the water and pectin in a small saucepan.  Bring to a boil on high heat, stirring constantly.  Continue boiling and stirring for 1 minute.  Remove the saucepan from the heat.  Add the pectin mixture to the fruit mixture and stir for 3 minutes or until the sugar has dissolved.

Fill containers immediately to within 1/2 inch of tops.  Wipe off top edges of containers; immediately cover with lids.  Let stand at room temperature for 24 hours.  The jam is now ready to use.  Store in refrigerator up to 3 weeks or in the freezer up to 1 year.  Thaw in refrigerator before using.  


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