Strawberry Freezer Jam: Real Foodified!

As a child, I used to open the big freezer in my garage and gaze at all the hot pink jars of strawberry freezer jam lining the shelves on the inside of that big heavy door.  There was nothing better than a piece of toast with that jam slathered on top.  And we never ran out!  It was as if it regenerated all on it’s own.

Ah to be young, and not see the efforts of your mother.  Of course it was that my mother would process quarts and quarts of strawberry jam in a large pot, canning them for the freezer and so we would have a good-sized supply for at least several months at a time.  It is this flavor-memory that makes this recipe I am sharing today so meaningful. 

I adore strawberries, and I always have.  I have changed the recipe a little from the way my mom used to make it with white sugar.  When I asked her how she makes it, she said she just followed the directions on the pectin box.  It turns out that the freezer jam I grew up on was simply strawberries, sugar, and a box of pectin.  Simple…I like it!  (Kind of like the real food recipes I write, where the foods themselves shine through.)

Plus, freezer jam has been considered an easier form of properly canning or preserving jams and jellies.  In the traditional method, you need to boil the jars, make sure you use the proper lids and that they seal, etc.  But the freezer method is much easier, since you really just need to use whatever lid you have and the freezer jam will keep well as long as it’s frozen.

I have a big chest freezer, so this is my jam method of choice.  That, and it’s the time of year where I can buy three flats of perfectly ripe, organic strawberries for very little money.  So keep your eye out for bulk, fresh strawberries, and make a batch!

Equipment Needed:

I wanted to use a more traditional sweetener for this real foodified version of strawberry freezer jam.  I tried making jam with whole cane sugar, but the flavor wasn’t right.  Then I tried honey, and it was perfect.  I can’t even taste the difference between my mother’s jam and this version.  Real foodification complete!

I make a large amount of jam in this version.  It came out to about 6 quart jars total.  I froze 5 and kept the final jar in my fridge.  Enjoy!

Strawberry Freezer Jam

16 cups mashed or pureed strawberries
3 cups honey (buy raw honey here)
1 box universal pectin (buy all citrus, universal pectin here)

  1. Put the strawberries in a large bowl and mash them until you achieve the consistency you want in the jam.  Alternately, put them into a food processor and puree them until they reach the desired consistency.
  2. In a separate bowl, measure out 3 cups of honey.  Pour the contents of the pectin into the honey and stir to combine.  The pectin is a powder, so blending it into the honey makes the jam have a nice consistency without any clumps of pectin powder.
  3. Prepare the calcium water from the universal pectin box.  You will use all of it.
  4. Put the strawberry puree into a large pot, add the calcium water and stir to combine.  Heat over medium high heat until the mixture boils.
  5. Add the honey-pectin mixture to the pot and stir to combine.  Continue to stir constantly so the bottom doesn’t burn, until the mixture comes to a boil again.  Cook for 2 minutes, then remove from heat.
  6. Using a ladle or the small measuring cup, scoop the hot jam into quart jars taking care to use the canning funnel for an easier (and less messy!) transfer.

This post is a part of Fight Back Friday, Friday Foods Flicks, Fresh Bites Friday, Monday Mania, Slightly Indulgent Tuesday, Fat Tuesday, Real Food Wednesday, The Mommy Club, Allergy Free Wednesday, Simple Lives Thursday, Pennywise Platter, and Full Plate Thursday.

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.


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  1. Cortney Arnold says:

    I am going to try this! Will this process work with all fruit?

    • Yes, it will! You just need to use fruit juice. I haven’t done it, but the directions for using all fruit are on the package of the Pomona’s Pectin (which is very handy; you can use it with honey, fruit juice or rapadura).

  2. This looks wonderful and so easy! I’d love it if you’d drop by and share it with us at Scratch Cookin’ Tuesday.

  3. Lindsey says:

    How did you get the pectin mixed in to the honey? My honey is rock solid. Would it be okay to heat it? Looks yummy!

    • My honey right now is the runny kind, but if you have really hard honey I would put it into a glass dish set in hot water to loosen it up a bit and stir the pectin in. Should work like a charm 🙂

  4. Hi Kendahl,
    This is really a wonderful Jam recipe, and I can’t wait to try it. Hope you have a special week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  5. GramTeri says:

    What a huge difference to use your recipe. It seems the old recipe uses fruit and sweetener ratio 1 to 1. I might give this a whirl just to see the difference in taste…still have a few jars in the freezer 🙂

    • You should! We had some at the reunion and it was generally referred to as “that jam that Aunt Teri makes?!” which made me smile. But I love both. One tastes like my childhood and the other tastes like, well, honey! I really can’t complain 😀

  6. Congratulations,
    Your recipe is featured on Full Plate Thursday this week. Hope you have a wonderful week end and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

  7. What kind of jars do you use? I would think they would have to be freezer safe??

  8. Totally pinning this for next year! I’ve been looking for a recipe just like this. Thanks, Kendahl!

  9. So this is really gaps legal? It said on the food to avoids, pectin, however since this is made from fruit pectin it is ok? I know if we feel our kids are healed enough we should be able to give it to them. However, my kids are “by the rules” and if it isn’t allowed, they won’t eat it.

  10. OK, this may be a stupid question but do I let the jars cool completely (with tops on or off) before I put in the fridge or freezer?Thank you!

  11. Haid Edwards says:

    This sounds great! How long does it last in the fridge once it’s thawed?? That is, if it doesn’t get eaten before it goes bad. 🙂


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