Matty’s Strawberry Freezer Jam

by Rachael Ray Show Staff 12:52 PM, June 17, 2016

Rachael Ray Show

Aired June 17, 2016

Serves 6 8-ounce containers

Freezer jam is a quick and easy way to keep the taste of fresh strawberries without going through the hassle of a traditional canning process. It is not shelf stable though, so any long term storage should be done in the freezer -- hence the name. The consistency tends to be thinner than a traditional jam, so it’s great to add to sauces or pourable right onto toast!


2 cups strawberries, puréed in the food processor to desired texture
4 cups sugar
1 1.75-ounce package fruit pectin

6 8-ounce glass or plastic containers with lids, washed and dried thoroughly


In a large mixing bowl, stir together the strawberry purée and the sugar. Let the mixture sit for 10 minutes, stirring occasionally.

While the strawberry mixture sits, prepare fruit pectin to package directions.

Add hot fruit pectin to the strawberries and sugar and stir for 2-3 minutes or until most of the sugar has dissolved.

Fill containers immediately, leaving about a half inch of free space from the top of the rim. Wipe off the edges of the containers with a clean damp cloth and top with lids. Allow the jam to sit for 24 hours at room temperature.

Once the jam has sat for 24 hours, store jam in the refrigerator for 3-4 weeks or in the freezer for up to a year. If frozen, thaw jam in the refrigerator before serving.

Around the Web