Rating: 4.35 stars
186 Ratings
  • 5 star values: 116
  • 4 star values: 40
  • 3 star values: 15
  • 2 star values: 10
  • 1 star values: 5

This strawberry freezer jelly is quick, easy and delicious on toast, ice cream or even in milkshakes! Keep jars of this in the freezer and take them out when you are ready to use them. Once thawed, they will last approximately 1 month in the refrigerator. If it lasts that long!

Recipe Summary test

prep:
10 mins
cook:
5 mins
additional:
10 mins
total:
25 mins
Servings:
80
Yield:
5 pints
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Ingredients

80
Original recipe yields 80 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.

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  • Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.

Nutrition Facts

41 calories; carbohydrates 10.4g; sodium 0.1mg. Full Nutrition
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Reviews (154)

Most helpful positive review

Rating: 5 stars
05/21/2008
I've made this once before and it turned out on the runny side. This time I drained my crushed strawberries slightly and cut back on the water by a few tablespoons. While filling the jars it was already beginning to "set up". This recipe filled 11 four ounces jars. Nice way to have strawberries the entire year! Read More
(527)

Most helpful critical review

Rating: 1 stars
12/24/2007
Holy fricken sugar! This recipe was way too sweet..The recipe on the box of pectin that I used said to use 1/2 as much sugar for the same amount of fruit, so I'll probably try that next time. Read More
(723)
186 Ratings
  • 5 star values: 116
  • 4 star values: 40
  • 3 star values: 15
  • 2 star values: 10
  • 1 star values: 5
Rating: 1 stars
12/24/2007
Holy fricken sugar! This recipe was way too sweet..The recipe on the box of pectin that I used said to use 1/2 as much sugar for the same amount of fruit, so I'll probably try that next time. Read More
(723)
Rating: 5 stars
05/21/2008
I've made this once before and it turned out on the runny side. This time I drained my crushed strawberries slightly and cut back on the water by a few tablespoons. While filling the jars it was already beginning to "set up". This recipe filled 11 four ounces jars. Nice way to have strawberries the entire year! Read More
(527)
Rating: 5 stars
06/10/2007
This is the recipe that comes in every package of Sure-Jell but I'm not complaining; it's nice to have it online too. I'm just reviewing it to note two things: First, the recipe is for jam, not jelly. Submitter uses the terms interchangeably, but to clarify, jam has fruit pieces in it while jelly is a puree, so be sure not to puree your berries when making it. Secondly, sometimes when preserving things, it's important to do just one batch at a time, but this recipe will work fine doubled, yay! I've calculated the cost of strawberry freezer jam and around here it comes to a little over a dollar per 12-ounce jar, not counting the cost of the jars themselves. That's well worth it to have the year-round treat of easy, delicious, homemade jam! Read More
(497)
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Rating: 5 stars
05/21/2009
I used the low-sugar Sure Jell (changes: 4 c. fruit, 3 c. sugar), and the recipe is AWESOME. It makes me wish I had vanilla ice cream in the freezer! Read More
(268)
Rating: 5 stars
11/06/2007
RE-measure the strawberries after you smash them. I didn't realize that I was supposed to do this the first time, and I ended up with too many smashed strawberries. Read More
(232)
Rating: 5 stars
07/26/2007
The PERFECT jam recipe. Yes, it is the same recipe you see on the Sure-Jell package, but who cares! Make sure to use the exact amount of sugar or it won't set. And believe me, it will be perfectly sweet and still less sugar than the store bought brands. This recipe yields exactly four 12oz. jars. Take advantage of the summer fruits available and can them now so you can have fresh, healthy jam all winter! So easy and super fun to make with kids. Read More
(193)
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Rating: 5 stars
08/27/2006
Okay, so I didn't make this recipe with strawberries, I used blackberries!! My husband raves about the jam every time he eats it! Tonight we are going to try it with plums!! Next week it will be pears!! I will let you know how it works with the plums and pears, if any adjusments should be made. Read More
(152)
Rating: 1 stars
08/18/2008
I'm sorry, but this had WAY too much sugar for me. Next time, should I try this again, I'll add a cup of strawberries and lose a cup of sugar. Read More
(142)
Rating: 4 stars
06/30/2008
This a very faithful and time tested basic Freezer Jam recipe! A perfect example of the beauty of "less is more" cookery. I would like to clarify some statements that were made in previous reviews about the terms "jam" and "jelly" and how they were improperly interchangable. It is important to know the differences of the two in that jam is a product that has physical pieces of fruit in the finished product, Jelly is merely a product which is "jelled" using strained fruit juice...NOT an actual fruit puree which yeilds a distinctly different "smoothie" kind of end product; Also the Juice, Fruit, Sugar, Pectin ratios are also different so be careful about interchanging these terms or you could quite possibly have a less than desired non-congealed end product. Incredibly simple preperation with a very extravagent outcome! What more could you ask! Read More
(138)