my JAM



I use my family recipe for strawberry freezer jam. And, honestly, once you have homemade jam, its hard to go back to storebought.

This is my go to recipe:

  • 4 cups of crushed berries (1L)
  • 1 1/2 cups white sugar (375 mL)
  • Package of fruit pectin* (I prefer Clubhouse Garden Fare No Cook Freezer Jam gelling powder)

1. Wash and rinse containers. 2. Wash and hull your berries. 3. Blend all of your strawberries in the food processor. 4. Place prepared [4 cups fruit] in large mixing bowl. 5. Gently stir in 1½ cups  of sugar and allow to stand for 15 minutes. 6. Slowly sprinkle gelling powder a little at a time onto fruit mixture while stirring for 3 minutes. 7. Allow to stand for 5 minutes. 8. Gently stir again for 1 minute. 9. Pour jam into jars, leaving 1 inch (2.5 cm) head space. Seal tightly.

Jam is ready to eat! No standing time is required.

*The fruit pectin directions often will tell you to “not puree” your berries. I use my food processor because I do not like big chunks in my jam. But, you can still use your food processer and get chunks. Just use your pulse button. Super EASY.


You then need to store the jam in the refrigerator and use within 6 weeks, or you can freeze your jam for up to one year (next berry season!) and enjoy fresh summer jam all winter long!

To defrost the jam, just place in the fridge overnight and it will be ready for you in the morning.



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