Update 4/26/20: If you are using Sure-Jell pectin, be sure to read this post and confirm that the freezer jam recipe printed in your box insert is the same as the one below (keep reading for details). Note: I now use Pomona’s Universal Pectin, click here for reasons why and the recipe for freezer jam using Pomona’s. Also, click here for a Freezer Jam ingredients buying guide for both Sure-Jell and Pomona’s.

If you’ve been around here for a while, you know I make freezer jam every year. It’s my favorite kind of jam. We never buy jam at the store. We’re completely spoiled and addicted to freezer jam and I blame my mom.

ANYWAY…most years when I make my many batches of jam, I share a new tip or two on the blog. Far and away the most awesome freezer jam tip I gave was how many berries to buy for making strawberry or raspberry freezer jam. I don’t know what I would do without that post – I use it every year! If you want to read through the rest of the tips, click here – there is a lot of handy info in all those posts.

This year’s tip, however, is CRITICAL to success if you’ve ever tried to replicate what I do. Every year I say the following: “Just buy Sure-Jell pectin and follow the instructions for freezer jam. Works like a charm!” Well, DO NOT DO THAT. This year I cracked open my box of pectin and immediately noticed the directions were different. I did a lot of google searching and discovered that last year Kraft inexplicably changed the directions. They have since fixed the problem, but apparently there are still boxes out there with the wrong directions inside. If you follow the wrong directions (which tell you to mix the sugar with the pectin and water and then boil the three together), your jam will absolutely not turn out. So, I’m going to put the CORRECT directions here on the blog, mostly for my peace of mind. I really don’t want you buying bucket loads of berries only to have your jam bomb on account of me telling you to use the directions in the box. Argh!

Also, lest you think I am a domestic goddess (because I am not), my raspberry jam didn’t come out this year. It’s more like raspberry sauce than jam, but it still tastes like heaven, so whatever.

With that vote of confidence (I swear this recipe works 99.99999% of the time!), here are the instructions for raspberry and strawberry freezer jam!

Raspberry or Strawberry Freezer Jam

 

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Instruction for using Sure-Jell pectin to make raspberry or strawberry freezer jam. If you want to make another kind of jam, the instructions on the inside of the box have a chart indicating the amount of berries and sugar needed. Be sure that you follow the directions below for making the jam, however, as Kraft misprinted the jam technique in 2014.

Author: Jane Maynard

Ingredients

• FOR STRAWBERRY JAM: 2 cups crushed strawberries + 4 cups sugar
• FOR RASPBERRY JAM: 3 cups crushed raspberries + 5¼ cups sugar
• FOR BOTH KINDS OF JAM: 1 box Sure-Jell Pectin (regular pectin NOT the less/no-sugar pectin)
• FOR BOTH KINDS OF JAM: ¾ cup cold water

Instructions

1. Freezer jam can be stored in any airtight container. Make sure containers are clean and dry.
2. Crush berries and, using a dry measuring cup, measure the exact amount of prepared fruit into a large bowl.
3. Measure exact amount of sugar then add to the berries, stirring well. Let stand 10 minutes, stirring occasionally.
4. Once berries have been sitting for at least 5 minutes (to time everything properly), mix the pectin and the water in a small saucepan. Bring to a boil over high heat stirring constantly. Once mixture is boiling, boil for 1 minute, stirring constantly. Remove from heat.
5. Add to fruit-sugar mixture and stir constantly for 3 minutes, until sugar is dissolved (a few crystals may remain).
6. Add to containers, leaving ½" space at the top for expansion when freezing. Cover with lids and let stand for 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year. Thaw frozen jam in refrigerator.

Notes

Click here to find out the amount of berries you need to buy for this recipe as well as what the yields are.

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Note: I now use Pomona’s Universal Pectin, click here for reasons why and the recipe for freezer jam using Pomona’s. Also, click here for a Freezer Jam ingredients buying guide for both Sure-Jell and Pomona’s. Keep reading for a tip about prepping strawberries.

I just finished my annual task of making strawberry freezer jam for the upcoming year! I ended up with twenty-two 2-cup containers, but I’m worried that it might not be enough jam. I’m probably going to have to make more since, apparently, I’m raising a wild pack of rabid jam eaters.

I write about my jam escapades every year and I find that I’m constantly finding new little tips that help out with the process. This year is no exception! You know how you’re not supposed to puree the fruit because then it won’t gel properly? (If you don’t know that, true story.) My least favorite part of making strawberry jam is smashing the strawberries. They’re tricky little buggers. I noticed in the directions this year, though, that it said you could use a food processor. You simply process the fruit to a fine chop, but do not puree. Since I finally have a food processor, I couldn’t wait to give it a try.

Yes, that container is almost empty! It’s been two days. These kids are rabid, I tell ya. RABID.

Using the food processor worked beautifully. The whole process went SO MUCH FASTER and I liked the final texture of the jam a lot. The fruit is more uniform in size and there aren’t any of those giant berries floating around in the jam. (I’m sure some people like the giant berries in the jam, but I’m not a fan.) So, that’s this year’s tip! Don’t be scared to use your food processor ”” just make sure you don’t process too much and you’ll be good!

P.S. Those berries got JAMMED. (Please, someone, get the joke! Here, maybe this will help…) Those berries got retro-jammed! (Now? Anyone?)