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Easy Freezer Jam Recipe {BEST No Cook Strawberry Jam}

May 10, 2010 By Heidi 79 Comments

I may get paid for ads or purchases made through links in this post.

Nothing beats the simplicity of this Easy Freezer Jam Recipe. Strawberry Jam on your morning toast tastes even better when it’s homemade!

Easy Freezer Jam Recipe

Looking for the most delicious Easy Freezer Jam Recipe?  Strawberry Jam is by far my favorite… and this homemade version will earn you rave reviews!  It’s SO yummy and bursting with flavor that you’ll never want to go back to store bought jam… there’s no comparison!

I honestly love making jam.  There’s something kind of fun and therapeutic about the whole process of making homemade jams, and this is by far the easiest method.  Plus… I’ve even found some fun shortcuts to make it go even faster.

Nothing beats a freezer stocked with yummy jam, and you’ll have enough to give as fun little Gifts in a Jar!

Go grab some fresh strawberries, and let’s get started…

Easy Freezer Jam Recipe Strawberry

Related:

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Can I Use Regular Pectin for Freezer Jam?

When it comes to freezer jam, traditional pectin won’t set your jam up properly.  Instead, you’ll want to use ‘Instant Pectin’ or ‘Freezer Pectin’.

What Kind of Container for Freezer Jam?

Freezer safe glass jars are my go-to when making freezer jam.  Small, freezer-friendly plastic containers with sturdy lids work beautifully, too!

Can You Make Freezer Jam in Mason Jars?

Yes… you sure can!  Just make sure to use ‘Freezer Safe’ mason jars and plastic lids when storing in the freezer.  My favorite sizes to use are 4 oz. or 8 oz. mason jars.

Is Freezer Jam Better than Canned Jam?

Both freezer jam and canned jam are equally delicious.  However, freezer jam is the perfect option if you want homemade jam, but don’t have a lot of time to make it.

Freezer Jam Recipe Strawberry | TheFrugalGirls.com

Using a Stem Gem will make removing stems so fast… my favorite trick!

Strawberry Stem Remover and Huller Trick at TheFrugalGirls.com

Option #1: For chunkier jam, you’ll hand mash…

Freezer Jam Strawberry Recipe from TheFrugalGirls.com

Freezer Jam Pectin from TheFrugalGirls.com

Option #2: For smoother jam, you can use your Vitamix Blender or even a Blendtec to Puree…

How to Make Freezer Jam at TheFrugalGirls.com

How to Make Strawberry Jam Recipe from TheFrugalGirls.com

Freezer Jams Recipe from TheFrugalGirls.com

Easy Freezer Jam Recipe with Pectin - at TheFrugalGirls.com

Strawberry Freezer Jam Recipe from TheFrugalGirls.com

Easy Freezer Jam Recipe

What Your Frugal Friends Are Saying About This Recipe…

Sally writes: “Best freezer jam ever!  Super easy!  My son LOVES this on his PB& J!!”

Kristina writes: “Worked great!”

Kimberly writes: “Love it! I will never try another recipe again!”

Tabbie writes: “Made this tonight.  It’s really sweet, but oh so perfect!”

Cass writes: “Just finished my batch…. tastes wonderful!”

Gail writes: “Love this recipe for strawberry jam, super easy”

Glenda writes: “My Granny used this recipe over 45 years ago when it was brand new and it’s still definitely the best, easiest and perfectly wonderful strawberry jam that I have ever tasted! You can’t go wrong with this recipe! Try it, you’ll love it!”

Sandra writes: “It’s good as an ice cream topping, too.”

Easy Freezer Jam Recipe
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Easy Freezer Jam Recipe

Nothing beats the simplicity of this Easy Freezer Jam Recipe. Strawberry Jam on your morning toast tastes even better when it's homemade!
Prep Time15 mins
Total Time15 mins
Course: Breakfast
Cuisine: American
Servings: 72 ounces
Author: The Frugal Girls

Ingredients

  • 4 pounds Fresh Strawberries {or Four 16 oz. containers}
  • 1 1/2 cups of Sugar
  • 5 tablespoons Ball RealFruit Freezer Pectin

Instructions

  • Wash and Stem Strawberries. {I use a Stem Gem to speed up the process}
  • For chunkier jam, Slice Strawberries, place in a shallow pan, and use hand masher to crush berries {consistency will depend on how chunky you like your jam}.
  • For smoother jam, place stemmed Strawberries in your heavy duty blender, and puree. {I puree 2 lbs at a time, using the handle of a wooden spoon to smash down the berries from the top during the process} You'll end up with approx. 8 cups of puree.
  • In Extra Large Mixing Bowl, stir together Pectin and Sugar.
  • Add mashed berries into mixture, and stir for 3 minutes with a large wooden spoon.
  • Carefully pour jam into freezer-safe jars. {I use the 4oz. – 8oz. size.}
  • Let jam set for 30 minutes.
  • After jam has set, affix lids, then store in your freezer until you’re ready to use your tasty jam.

Notes

Store in freezer for up to 1 year, or in refrigerator for up to 1 month.
Recipe yield varies slightly, but makes approximately up to nine 8 oz. jars or up to eighteen 4 oz. jars.

What You’ll Need to Make This Easy Freezer Jam Recipe:

Stem Gem Strawberry Huller

Ball Realfruit Freezer Pectin

Freezer Safe Canning Jars

Easy Freezer Jam Recipe

Blender

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Just toss it in the Crockpot and walk away… and an extra added bonus is that your house will smell wonderful while it’s cooking!

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So don’t miss out!  Follow along for more fun with The Frugal Girls here…

Easy Freezer Jam Recipe from TheFrugalGirls.com

So have you tried this Easy Freezer Jam Recipe yet?

Share with us in the comments below!

Easy Freezer Jam Recipe

Easy Freezer Jam Recipe
Easy Freezer Jam Recipe

Filed Under: 4th of July, Breakfast Recipes, Food, Freezer Meals, Gifts in a Jar, Homesteading, Most Popular 5, Most Popular 6, Recipes, Recipes Breakfast Brunch, Thrifty Gifts Tagged With: Farm to Table, Jam, Sandwiches

Comments

  1. delphine says

    March 21, 2022 at 1:01 pm

    J’adore les fraises alors je me régale avec ces bonnes recettes
    Merci

    Reply
    • Heidi says

      March 21, 2022 at 2:50 pm

      Merci beaucoup! Bonne journée 🙂

      Reply
  2. Gabby says

    June 17, 2021 at 8:31 am

    This may seem like a really stupid question but do you prepare the pectin at all by boiling it in any water? Or do you just stir it with the sugar dry? Thanks.

    Reply
    • Heidi says

      June 17, 2021 at 10:50 am

      Hi Gabby… that’s a great question! You’ll just stir the pectin in dry with the sugar. Hope that helps. 🙂

      Reply
  3. Rebecca Dillon says

    March 17, 2021 at 8:29 am

    OMG this looks so good. Can’t wait to make my own!

    Reply
    • Heidi says

      March 17, 2021 at 4:36 pm

      Thanks, Rebecca… it really is ridiculously delicious, and you’ll LOVE how easy it is to make! 🙂

      Reply
  4. Beverly McDaniel Upchurch says

    December 19, 2012 at 11:08 am

    Heidi…

    I am going to make your Freezer Strawberry Jam and have everything I need, including those pretty white caps for my freezer jars. My question is this:
    Do you use the metal seal with the white caps when freezer the jam or do you leave them off the jars?

    Thanks for your kind attention.

    ~Beverly

    Reply
    • Heidi says

      December 19, 2012 at 12:00 pm

      Hi Beverly! If you use the white plastic lids, no metal seal is needed. Hope that helps! Have FUN making your jam! 🙂

      Reply
  5. Karen says

    August 21, 2012 at 11:48 am

    Thanks! I made this with honey, instead of sugar. 1 C. honey to 4 lbs. strawberries. I used the “Less sugar” pectin, too. ALso added vanilla bean to it as suggested over at http://www.sowonderfulsomarvelous. LOVE!

    Reply
  6. Heather Ann Hoover says

    July 17, 2012 at 6:04 am

    Does this recipe only work with berries or will it also work with other fruits such as PEACHES???

    Reply
  7. Jennifer says

    May 9, 2012 at 6:52 pm

    will it work with black raspberries? sick of paying almost $4/jar for black rasp jam!!

    Reply
  8. Darlene says

    April 24, 2012 at 4:05 pm

    I just made this jam. It’s been about 2 hours and it is still not set. Will this continue to set? Do I just freeze it like this? In the Certo box the recipe there said to let it at room temp 24 hours, guess I’ll try that. The recipe there also used A LOT more sugar. I says adjusting the sugar will cause it to not set correctly. So will 1 1/2 c sugar in 4 lbs burries set the same way as 4 cups in 2 c strawberries?? I really hope this sets up, it looks great!

    Reply
    • russ bombardieri says

      December 3, 2012 at 8:40 pm

      my wife is type 2 diabetic, & really needs to watch her sugar intake. she loves strawberry jam, & i was wondering if i could substitute a sugar substitute (splenda) in your easy freezer jam recipe?

      Reply
  9. Dagmar says

    December 4, 2011 at 10:17 pm

    Well im going to try this Thanks.

    Reply
  10. Vicki says

    November 15, 2011 at 3:53 pm

    My family has decided on a homemade Christmas this year. I made several kinds of freezer jam. How long can I keep it safely out of the freezer on Christmas day? If I can’t, how can I cleverly package it up so it doesn’t spoil?

    Reply
  11. Vicki says

    November 11, 2011 at 9:11 am

    I want to make blackberry freezer jam. Are there any changes to this recipe if using blackberries?

    Reply
  12. Tiffany says

    June 3, 2011 at 6:21 am

    How much pectin is in a packet? I bought a value jar of pectin for freezer jam….

    Reply
  13. Kelly says

    May 29, 2011 at 7:43 pm

    This turned out fabulous! Thank goodness we have strawberry farms surrounding us! Here are the measurements I used:

    8 cups strawberries (I used my Vitamix blender)
    1 1/2 cups sugar (will use one cup next time)
    3 1/2 Tlb of freezer pectin

    Thanks for the recipe.

    Reply
  14. nichole says

    May 23, 2011 at 5:24 am

    awesome, I made freezer jam for the 1st time last year but there was boiling involved so this looks WAY easier and I LOVE those little jars, perfect for gift giving @ the end of school!

    Reply
  15. Amanda says

    May 22, 2011 at 2:28 pm

    My store didn’t have a package of the Pectin, so I had to buy a small container. Any idea how much I should measure out to use for this?

    Reply
    • Becky says

      May 24, 2011 at 10:14 am

      Yes I too had to buy the container… Not sure how much to use.

      Reply
    • Vicki says

      November 5, 2011 at 10:12 am

      I also had to buy the small container. I can’t figure out how much to use for this recipe. I’m makingit with raspberries.

      Reply
    • Ashley says

      March 29, 2012 at 1:41 pm

      The answer to this question is 5 TABLESPOONS Pectin.

      4 cups crushed berries
      1 1/2 cups sugar or splenda
      5 T instant pectin

      Reply
  16. Cass says

    May 21, 2011 at 12:29 pm

    Just finished my batch. It didn’t make quite the amount that the recipe said it would make….but it’s set up well and tastes wonderful! 🙂 Thank you again for posting!

    Reply
  17. Cass says

    May 21, 2011 at 5:55 am

    Thank you for taking your time to post this. The jars are cute! 🙂 I am going to be making some for my PB&J eating, bachelor boyfriend today. :))))

    Reply
  18. Tanya says

    May 19, 2011 at 7:02 pm

    Wondering if the recipe can be doubled?

    Reply
  19. Janette says

    May 19, 2011 at 6:10 pm

    I’ve made freezer jam using plastic and glass containers. They both freeze well. After it comes out of the freezer it has to go in the fridge. There is no shelf life it will mold. There is no cooking involved which is the difference from canning vs. freezer. If it comes out to running you probably used more fruit then what the recipe calls for or not enough pectin. In those cases save it as syrup for those pancakes/french toast and cheese cakes! :O))

    Reply
  20. Jacquie says

    May 19, 2011 at 5:14 pm

    Can you use the classic glass canning jars? I make jam every year, but the old fashion way….and having the kitchen 200 degree’s in the middle of summer isn’t fun. This seems much easier, but I’m not sure the glass will freeze correctly. If anyone knows or has advice, please let me know.

    Also, to reply to the post above. If you use the “less sugar” pectin, you won’t have to use as much sugar. Personally, I think it tastes much better with less sugar. It really brings out the flavor’s in whatever fruit you use (my preference is peaches)

    Reply
    • Tanya says

      May 19, 2011 at 7:01 pm

      Glass freezes just fine!

      Reply
  21. heather jones says

    May 19, 2011 at 3:46 pm

    what would be the exchange if i used truvia or splenda? i would like to try this but with less sugar and calories.

    thanks!

    Reply
  22. Karen Dorris says

    May 19, 2011 at 11:59 am

    I make this every year, my husband loves to use as a topping for cheesecake and ice cream!

    Reply
  23. Sara Hernandez says

    April 21, 2011 at 7:19 am

    Can you leave these out to give as gifts or do they have to go in the freezer right away?

    Reply
    • Heidi says

      April 29, 2011 at 1:55 pm

      Hi Sara ~ once the jam is out of the freezer, it lasts for quite awhile in the refrigerator. 😉 If you were giving it as a gift, and had a small refrigerator at work, you could store it in there. Or even in a cooler with blue ice?? Hope that helps!

      ~ Heidi

      Reply
  24. Joann says

    April 13, 2011 at 3:37 pm

    Heidi,Heidi;
    luv this easy jam.I work in healthcare and have made for all my clients.I use different fruits.they love love it.I’m thinkin about branchin out to different organizations in my field.I’LL SHARE the profits Heidi..going global…lol…

    Reply
  25. Anna says

    March 17, 2011 at 7:59 pm

    I am excited to try this no cook freezer jam recipe. Thanks for sharing. My Grandmother says that if you make jam or jelly on a cloudy day it won’t set up right. My sister and I made grape jelly last fall (before we knew this “rule”) and it was a cloudy day and it didn’t set right. Just a thought to the runny jelly/jam.
    ~Anna

    Reply
  26. Lauren says

    February 16, 2011 at 11:36 am

    yea mine came out really runny too. its not setting… any advice on what i did wrong or what i can do to fix it?? thanks!

    Reply
    • Kristina says

      February 18, 2011 at 9:50 am

      Did you use frozen fruit? Frozen fruit might have a little more water than fresh which may lend to a more runny consistency. If you used fresh try using less fruit or more pectin. Are you using freezer jam pectin? There is a difference. Head on over to my blog for more freezer jam recipes. WE LOVE IT! (I gotta whip up more we just used our LAST jar up!)

      Reply
  27. Heidi says

    November 1, 2010 at 5:56 pm

    Once it is out of the freezer, it lasts for quite awhile in the refrigerator. 😉 If you were giving it as a gift, and had a small refrigerator at work, you could store it in there. Or even in a cooler with blue ice?? Hope that helps!

    ~ Heidi

    Reply
  28. Gayl says

    November 1, 2010 at 5:52 pm

    I too am wondering if you have to freeze it? I would love to give it as gifts at work, but they wouldn’t be able to freeze it right away.

    Reply
  29. Rebecca says

    November 1, 2010 at 11:24 am

    Once out of the freezer are they shelf safe? I’d be afraid to give them as gifts if they couldn’t be out of the fridge for a bit. Anyone know?

    Reply
  30. Glenda says

    November 1, 2010 at 10:45 am

    @Grace–I would be cautious of using frozen fruit because of the water content. If you notice when say a frozen blueberry defrosts it is guishy and wet, unlike its fresh counterpart. I would be concerned that the added liquid would leave you with a runny jelly since no additional liquid is needed in the recipe. You could perhaps counter that with more Sure-jell but I’m not a canner.

    Reply
    • KissesKats says

      May 20, 2011 at 4:42 pm

      @Glenda et al re Frozen Fruit. I would defrost over a sieve to allow the excess moisture to separate, then use the fruit pulp for the jam. The juice can be used to flavor water, tea, other fruit juices, etc. Just remember, store-bought frozen fruits aren’t as ripe & full of flavor. I’ve never been happy: no matter how much sweetener I add, the product looks nice but it’s tart & without the true fruit flavor.

      Reply
  31. grace says

    October 23, 2010 at 10:53 am

    Could you use frozen fruits if you dont have fresh fruit?

    Reply
  32. Shelly says

    September 25, 2010 at 4:02 pm

    YOu can also use SPLENDA for a low calorie one.. I made strawberry/blueberry jam a few weeks ago, and my kids loved it!

    Reply
  33. Kathy says

    September 17, 2010 at 9:11 pm

    can this be canned? I don’t have a very big freezer and wouldn’t have the room to store this in it.

    Reply
  34. Rene Wagler says

    August 22, 2010 at 8:45 pm

    I grew up eating this (40 years ago). It is delicious and my mom used to put it in plastic quart containers.

    Reply
  35. Tanya says

    June 19, 2010 at 5:59 pm

    My mom is a diabetic so I make freezer jam for her with a lil variation…enjoy

    Clean and slice 4 cups of fruit, such as strawberries, raspberries, peaches and plums. Put the fruit in your blender and blend until it is a crushed consistency or use potato masher for hand version. Add 1 1/2 cups of Splenda and 1/4 oz. of non-sugar freezer pectin (found at the grocery store). There is no need to add this sugar substitute in the same amounts as you would sugar in a regular jam recipe, as it will make the jam taste bitter. Stir the fruit and Splenda mixture for three minutes, until the Splenda and pectin are dissolved. Pour the jam into containers and freeze or refrigerate.

    Reply
    • AK says

      April 12, 2011 at 3:58 pm

      Thank You this was my question how to make it with out the sugar! Thanks Again

      Reply
    • Lisa says

      May 9, 2012 at 7:54 pm

      Thank you! I was wondering the same thing!!!!!

      Reply
  36. kirstin says

    May 18, 2010 at 9:32 pm

    I love making freezer jam! I make it every year.

    Reply
  37. Regina says

    May 18, 2010 at 7:30 pm

    Wow – so glad you shared this info – this is SO much easier than anything my mother did! And I LOVE the cute little jars – so thanks for telling where to find those too!

    Reply
  38. Shynea @ Penny Pinching Diva says

    May 18, 2010 at 12:00 pm

    This looks absolutely delicious. I am definitely going to have to make this with my boys this summer.

    Take care,
    Shynea

    Reply
  39. Katie says

    May 18, 2010 at 6:44 am

    I am so excited to see this! I am going to give it a whirl! Thanks for posting! Stopping by from Tasty Tuesday!

    Reply
  40. Jessica @ This Blessed Life says

    May 18, 2010 at 5:16 am

    I love it! How easy! I’ve always made it with my SIL, and now I can do it myself. 🙂 Thanks for sharing!

    Reply
  41. Heidi says

    May 14, 2010 at 3:31 pm

    Hi Jessica ~ it’s 1 1/2 cups sugar total. 🙂 I’ve made it for years this way, and it’s soooo yummy! Give it a try, and see what you think!

    ~ Heidi

    Reply
    • shyla says

      December 13, 2013 at 9:02 am

      Can stevia be a replacement for the sugar and im sure it can, have you ever made it with an artificial sweetner?if so how much do you put in? thanks

      Reply
  42. Jessica says

    May 14, 2010 at 3:20 pm

    Is it 1 1/2 cups total of sugar or 1 1/2 cups per pound of strawberries. I was telling my MIL about this and she said it doesn’t seem like enough sugar.

    Reply
    • Kristina says

      February 18, 2011 at 9:59 am

      Play with it. I usually use 2 cups of sugar but you can use less. It might not set up right. try it out and see!

      Reply
  43. roberta says

    May 14, 2010 at 7:12 am

    Thanks for the recipe! I’ve been looking for a good one-can’t wait to try it!

    Reply
  44. Johnlyn says

    May 14, 2010 at 5:21 am

    Perfect timing! I bought jelly at the store yesterday and I thought – next time I need to figure this out.

    Thanks for posting!

    Reply
  45. Michelle says

    May 13, 2010 at 8:39 pm

    Could you use a food processor instead of hand mashing to save time? I think I may try that 🙂 Thanks for the great recipe…we go through tons of jam and it is so pricey in the stores for the good stuff!

    Reply
    • marymary says

      May 21, 2011 at 10:13 pm

      Michelle, if you use a regular blade in a food processor it chops them all up, or purees them, depending on how long you process them, and the texture’s just not as nice as the mashed berries.

      But my food processor came with a blunt (not sharp), short blade — mine’s called a “dough blade” — and I discovered a few years ago that it’s great for mashing strawberries for jam! It has saved me lots of time.

      Reply
  46. Sherry says

    May 13, 2010 at 8:32 pm

    Those jars are adorable! Great gift!

    Reply
  47. Alicia says

    May 12, 2010 at 4:31 am

    Would love to try this soon…

    Reply
  48. melissa says

    May 11, 2010 at 1:31 pm

    @Heather: she said “stem” as in take the stems off, not steam. 🙂 It’s ok, I think you just read it wrong…..

    Reply
  49. Carla says

    May 11, 2010 at 1:30 pm

    and Raspberries!

    Reply
  50. Heidi says

    May 11, 2010 at 1:02 pm

    Hi Heather ~ no steaming is required for this easy recipe! Just use fresh strawberries from the garden… or grocery store! 🙂

    ~ Heidi

    Reply
  51. heather says

    May 11, 2010 at 12:58 pm

    That is awesome! How do you steam the strawberries? I have heard of making the jam on the stove but not like this. Thanks!

    Reply
    • Mary M says

      September 4, 2014 at 10:39 am

      The strawberries are STEMMED (removing the stem & leaves on top)not steamed.

      Reply
  52. Meghan says

    May 11, 2010 at 12:15 pm

    If you like smooth jam, can you puree the strawberries instead of mashing them?

    Reply
  53. kcwerkema says

    May 11, 2010 at 12:14 pm

    I have made the jam with black berries. It was good

    Reply
  54. Renee says

    May 11, 2010 at 12:06 pm

    Wonder if this works with blackberries? We have a lot of them. Love your website by the way! Very pretty and awesome stuff on here!

    Reply
  55. Kerry says

    May 11, 2010 at 11:49 am

    Do you think you can use blueberries?

    Reply
  56. Lindsey says

    May 11, 2010 at 11:23 am

    I didn’t realize it could be so easy!! TFS!

    Reply
  57. Shannon says

    May 11, 2010 at 11:23 am

    Hey – Need a printable version of this! Just in time too..Looked at my plants yesterday and have LOADS or berrries just waiting to ripen!!

    Reply
  58. Heidi says

    May 11, 2010 at 11:15 am

    Hi Angela!

    I found the jars and lids at Wal-Mart. 🙂

    They were in the section by the dishes, with all of the other canning supplies.

    ~ Heidi

    Reply
    • Sue says

      May 9, 2012 at 6:22 pm

      Hi! Are the jars glass or plastic?

      Reply
      • Heidi says

        May 9, 2012 at 6:29 pm

        Hi Sue ~ the jars are the Ball Quilted Jelly Canning Glass Jars. 😉

        ~ Heidi

        Reply
  59. angela says

    May 11, 2010 at 7:32 am

    Where did you find those jars?

    Reply

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Hey there... it's so nice to meet you! I'm Heidi: a Frugal Girl living in sunny Arizona! I love sharing Easy Recipes, DIY Decor, Style & Beauty Hacks, Gardening Tips, Travel Hacks, and Creative Ways to Live the Sweet Life on a Budget. I'm so glad you're here!
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