Low Sugar Strawberry Freezer Jam

 We like to make strawberry freezer jam with our strawberries that we grow. This recipe just follows the box of the pink Sure-Jell box.  We also give these away at Christmastime.

4 C strawberries, washed and cut and crushed

3 C sugar

1 box pink Sure-Jell for less or no sugar fruit pectin

1 C water

1. Sanitize jars and lids (see note below). 

2. Crush strawberries thoroughly with a masher or food processor. I like a little bit of chunks. Place prepped strawberries in a large bowl.

3. Mix sugar and pectin in a large saucepan.  Stir in water.  Bring to boil on medium-high heat, stirring constantly. Boil and stir 1 minute.  Remove from heat.

4. Pour pectin mixture over prepped strawberries and stir 1 minute until well blended. 

5. Fill all containers immediately with 1/2 inch open at top. Wipe off top edges of containers: immediately cover with lids. Let stand at room temperature for 24 hours. Jam is ready to use. 

6. Store in refrigerator up to 3 weeks or freeze up to 1 year. Thaw in refrigerator before using.

Note: To sanitize jars, place in a large pot or canner with boiling water.  Boil for 10 minutes to sanitize.  Place lid tops in a small sauce pan and boil as well.