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Nana's Strawberry Freezer Jam

Makes 5 cups

Recipe can be easily doubled and even quadrupled with good success.



  • 1 quart fully ripe strawberries

  • 4 cups sugar

  • ¾ cup water plus one box powdered fruit pectin or one 3 oz pouch liquid pectin plus 2 tablespoons lemon juice*


*I have made this jam with both powdered and liquid pectin (I used Sure Jell brand) and it has come out perfectly both ways.



  1. Clean mason jars or plastic containers with hot soapy water or wash in dishwasher using sanitize setting. Dry completely.

  2. Rinse strawberries gently with clean water, pat dry, then stem and crush them thoroughly, one layer at a time using back of spoon or potato masher or pulse in food processor to desired chunky consistency.

  3. Measure exactly 2 cups crushed berries into a large bowl; stir in sugar, 1 cup at a time. Be as exact as possible with measurements of berries and sugar to ensure jam sets properly.

  4. Let stand for 10 minutes, stirring occasionally.

  5. If using powdered pectin: Mix water and pectin in small saucepan; bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 minute. Remove from heat and add to fruit mixture; stir constantly for three minutes or until sugar is dissolved and no longer grainy; a few sugar crystals may remain and that's okay. If using liquid pectin: Add 3oz liquid pectin pouch and lemon juice to strawberries. Stir for 3 minutes.

  6. Fill prepared containers immediately to within 1/2 inch of tops.

  7. Wipe off top edges and immediately cover with lids.

  8. Let stand at room temperature 24 hours.

  9. Your jam is now ready to enjoy, and can be stored in the fridge for up to three weeks or frozen for up to one year.

  10. Thaw frozen jam in the fridge before using.

Strawberry Chia Jam

Makes ½ cup

This strawberry chia jam comes together in 10-15 minutes, has lots of fiber and requires very little added sweetener. The burst of fresh fruit flavor is outstanding!



  • 1 cup fresh (or frozen) strawberries

  • 1 tablespoon chia seeds

  • Maple syrup or other sweetener to taste



  1. Heat strawberries in a small saucepan over medium-high heat, stirring occasionally, until the fruit is bubbly.  Use a spoon or potato masher to mash the fruit to your desired consistency.

  2. Stir in the chia seeds and lemon juice until combined.  Then stir in sweetener if needed and to taste.

  3. Remove mixture from heat and let cool and thicken, about 5 to 10 minutes.

  4. You can use right away or let cool completely before transferring to sealed container and placing in your refrigerator. The jam will keep for up to 1 week.



  • This recipe works well with other fruits such as blueberries, raspberries, cherries, peaches, and apricots.

  • Try adding a pinch of spice (such as cinnamon, ginger, or cardamom) and/or lemon zest to add some zing!

  • You can double or triple the recipe and store in the freezer for up to 3 months or give as gifts!

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