Thoroughly wash the strawberries. I like to wash them by soaking them in 4 parts water and 1 part vinegar for a few minutes. Afterward, pat dry.
If using a food processor:Slice the tops off of the strawberries and then quarter them. Place the quartered strawberries in your food processor and pulse them a few times. Then take a spatula and push them strawberries down off the slides. Then pulse until desired consistency. I personally like ours to have a little texture.
If mashing by hand:Hull the strawberries and dice into small pieces. Then use a potato masher to mash the strawberries, one layer at a time, to your desired consistency.
Add the jam mixture to your cleaned and sterile jars. Leave at least ½" headspace, because the jam mixture will expand a little when it freezes.
Allow the jars to sit for 30 minutes before using or freezing!
Video
Notes
What Containers Should I Use?
You can use glass jars or plastic containers! I suggest using 8 oz containers, but if you're a large family you could use a bigger container if you want. I will link my two favorites below!
This no-cook freezer jam can be frozen for up to 1 year! Once defrosted, it is good for 3 weeks in the refrigerator. I suggest only keeping one container in the fridge at a time and freezing the rest!
What's the best way to thaw the freezer jam?
Remove the container from the freezer and put it in the fridge overnight to thaw. I sometimes leave it on the counter for a few hours to get the thawing process started and then I place it in the fridge to finish thawing.
Can I use frozen strawberries?
Yes, you can! Allow the frozen strawberries to thaw completely and use them just as you would fresh fruit -- substituting equal amounts frozen strawberries to fresh strawberries.
Can I use less sugar?
I do not suggest using and altering this recipe if you're looking for a jam recipe that uses less or no sugar. SURE-JELL has pectins and recipes that are low sugar or no sugar needed. I suggest referencing them if that's the type of recipe you're looking for!
What type of pectin should I use?
There are several different brands of pectin out there and they are all different. For this recipe, you want to make sure to use Freezer Pectin! I always use the Ball Real Fruit Freezer Pectin. Most other types of pectin have you add it to water and boil it on the stove top. Then it requires a small sitting period, before adding it to your fruit. Those recipes will also be different amounts of fruit and sugar. So again -- Freezer Pectin is the was you want to go!!