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Strawberry Freezer Jam


A 1.75 oz. box of Low Sugar Sure-Jell Premium Fruit Pectin for Less or No Sugar
Approximately 12 cups whole strawberries (6 cups crushed)
4 cups sugar


We use the recipe that comes with the Sure-Jell Premium Fruit Pectin – Low Sugar packets (pink box) for our jam but thought it would be helpful for you to include some photos and tips/tricks to make the process of making your own strawberry jam less intimidating! This jam is GREAT on rolls and any sort of bread but a life hack I’ve learned is to use this to make a peanut butter and strawberry jam sandwiches instead of jelly. It’s delicious and you’ll never go back to the old peanut butter and jelly ways!

You can either freeze the jam or can according to CDC/USDA recommendations with this recipe. I usually just toss them in the freezer but if you want to can them, visit the CDC website for directions on how to properly prepare and can the jam.

I use the “Less or No Sugar Needed” packet and recipe for this because it is already sweet enough with the fresh sweet strawberries so I would recommend that route. It’s easy to adjust this recipe to make larger quantities at once but this is to make one packet of pectin.


Always wash and sanitize your jars before you begin. Wash your berries and remove the stems. Crush the strawberries. I lay the berries out in a pan and use a potato masher to do this. You need 6 cups of crushed strawberries.

Put your 6 cups of smashed berries into a large saucepan.
Measure the full sugar amount into a separate bowl.
Add 1/4 cup sugar from measured amount and 1 package of Sure-Jell to your large saucepan with fruit.
Bring mixture to a full rolling boil on high heat, stirring constantly.

Pour in remaining sugar (quickly, all at once) and return to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon (shown below).

Ladle the jam into jars immediately. Leave about half an inch at the top of your jars when filling. Wipe the jar rims and threads so they are clean. Screw on the tops tightly. If freezing, let cool for 24 hours on the counter until they set then move to the freezer! If canning, process according to instructions from the CDC or USDA.

There’s nothing better than enjoying some Indiana strawberries in the winter. If frozen, thaw in the refrigerator before using and store opened containers in the fridge.

Again, this is basically the recipe you will find in your Sure-Jell package, we just wanted to give you advice and photos to help you along the way! Their recipe recommends that you can add butter to reduce foaming but I haven’t found that to be overly helpful so I skip that step.

Enjoy all year long!