Reviewed: Oct. 14, 2009

A no fail recipe for freezer jam. don't worry if it doesn't set up right away. It can take up to 2 weeks for the pectin (Surejel) to set up. Jar and keep at room temp. then place in your freezer. Great for Christmas gift baskets!

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joanmamo

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Reviewed: Sep. 18, 2009

Yes, it's a lot of sugar, but certain things in life just simply are delicious with it! This jam will not last a month in your fridge, because it will be gone by then. Very good way to get started making jam.

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love2cook

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Reviewed: Sep. 9, 2009

I did the recipe on the back of a "Sure Jell" box of Pectin and their recipe calls for 3 cups of sugar. By the rave reviews I've gotten from my family, that seems like the right amount of sugar. Without trying it, 4 cups just seems too much.

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aaasparky

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Reviewed: Aug. 9, 2009

the jam was a bit runny when it thawed. I made several batches, and they all turned out that way. Taste fantastic though!

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Robin

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Reviewed: Aug. 3, 2009

So easy to make - even for a first time canner. Made no adjustments, just be sure to measure after crushing strawberries and to following the proper canning instructions before canning.

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CDennin

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Reviewed: Jul. 31, 2009

I made strawberry freezer jam years ago and forgot the ingredients. I found it here and made it. Brings back alot of memories and just as good!

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Sheri

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

Living In: Spring Lake, Michigan, USA

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Reviewed: Jul. 28, 2009

I made 2 batches- one with raspberries and the other with strawberries. Both were great. Some will say that it's too sweet, but it's just the way I like it.

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HotWheels

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Reviewed: Jul. 22, 2009

I found this much too sweet for my liking (and I like sweet things). My husband thought it was ok. Sorry, not a hit for us - will not make again.

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ready2spark

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Reviewed: Jul. 18, 2009

Very sweet but very good. I was afraid not skimp on sugar because I wanted to make sure it set, and it's sweeter than I normally would make things but still very good serviceable jam:)

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holarosa

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Reviewed: Jul. 10, 2009

I've been making it for years and years. it turns out wonderfully, just make sure to measure the berries AFTER crushing, and keep the measurements the same. also, make sure to boil the powder in the 3/4c water for 1 full minute and add to the jam while still hot! it helps dissolve any leftover crystals of sugar. a change to the recipe as stated here...STIR the jam with the added pectin for a full 3 minutes as well to dissolve even more sugar. don't just let it sit! it is a good recipe...makes killer strawberry milkshakes, and a great addition to smoothies too!!

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CHERIEMICHELS

Cooking Level: Expert

Living In: Niagara Falls, Ontario, Canada

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Reviewed: Jul. 8, 2009

Five stars for flavor - phenomenal! and ease of preparation. But I'm giving it four stars because the recipe is wrong. You need 4 cups of crushed strawberries. By the way, two pounds of strawberries after they're crushed yields exactly 4 cups. I too make it with the less sugar Sure Jell (in the pink box) and 3 cups of sugar. Comes out perfectly and I get 7 cups. Yes it is a soft-set jam. The only problem is I keep having to make it because we eat it up and friends keep asking for it LOL.

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starsapphire

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Reviewed: Jul. 8, 2009

since I tried this recipe last year and it wasn't what I liked and hoped for ( end result was super sweet and gritty from sugar) I tried the "freezer jam pectine" this year and it's amazing in taste and texture. 1 1/2C. sugar for 4 Cups of CRUSHED berries! I got twelve 250ml jam jars from the recipe. THX

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Cookies

Living In: Hamilton, Ontario, Canada

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Reviewed: Jul. 2, 2009

I changed it up and used splenda blend sugar instead of regular and added a little lemon juice for kick

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Ange the German

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Reviewed: Jun. 27, 2009

This was my first time making jam, so I was a bit nervous about how it would turn out. However, it turned out great! Absolutely delcious. It is sweet, but I don't find it to be overly sweet. I followed the recipe exactly and was very pleased with the results. Reading a bunch of the reviews before trying it helped a lot too! Thanks!

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JLT

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Glen Burnie, Maryland, USA

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Reviewed: Jun. 23, 2009

I may not be being fair and reviewing this too early, but I just made it and it is sitting the 24 hrs in the jars to cool. The taste is good (although, I have to agree w/ the reviewers who said it's too sweet...next time I'll try the other pectin for reduced or no sugar jams), but I am not sure that it's going to thicken. Right now, it's VERY soupy, not even close to being jam-like. Perhaps the 24 hours is going to help, if it does, I'll update my review, but as for now, only 2 stars.

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junger26

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Reviewed: Jun. 21, 2009

This was very easy the only reason it is a 4 star is it is a tad too sweet. I wonder if you could use a different natural sweetener? Or just a cup less sugar and it would still thicken up.

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ANGELAKOMLJENOVIC

Home Town: Sexsmith, Alberta, Canada

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Reviewed: May 20, 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!

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Art&Jess

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Reviewed: May 2, 2009

I wish this could be made with less sugar, but it needs the sugar to set up properly. It is crucial that you measure your strawberries after they are crushed to get the right amount. Too many will not allow the jam to set up well. Tastes delicious.

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Natali

Cooking Level: Beginning

Home Town: Des Moines, Iowa, USA

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Reviewed: Mar. 2, 2009

Came out a little runnier than I had hoped but the flavor was excellent. I used frozen strawberries that we had picked last summer. Very happy with it.

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superforester

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2008

I think this might be the recipe on the Sure Jell box. Either way, it's delicious!! I make it every year. We like it on toast and ice cream.

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lorry

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Strawberry Freezer Jam

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