strawberry freezer jam

Homemade Drop Biscuits with Sweet Strawberry Freezer Jam

You’ll want to keep your kitchen stocked with this strawberry freezer jam.

Buttermilk biscuits slathered with butter, topped with perfectly sweet strawberry jam. Is there a more heavenly combination?

Lisa Dinsmore shares the recipe for drop biscuits and strawberry freezer jam.

Find more recipes from Lisa on Instagram, @mamalisaskitchen, or on her website,


Drop Biscuits


  • 4 cups flour
  • 2 Tbsp baking powder
  • 1 tsp salt
  • ½ cup shortening
  • 2 cups milk


  1. Mix together the flour, baking powder and salt. Cut in shortening with a pastry cutter. Then add in the milk. Mix with fork until too thick to mix.
  2. Continue mixing with hands just until flour is combined.
  3. Let rest for 5 minutes.
  4. Scoop 12 large biscuits onto greased or parchment lined cookie sheet. Bake at 400° for 10-12 minutes.


Strawberry Jam


  • 3 ¼ cups washed and prepared strawberries
  • ¼ cup lemon juice
  • 1 package MCP pectin (yellow box)
  • 4 ½ cups sugar


  1. Combine strawberries and lemon juice in medium bowl. Mix well slowly. (To avoid clumps) Add 1 package MCP pectin. Stir mixture every 5 minutes for 30 minutes.
  2. Add sugar and stir until dissolved. Jam will start opaque and finish shiny and darker when finished. Pour into containers.
  3. Let set at room temperature for 24 hours before placing in the freezer or fridge.
  4. Can store in fridge for 4 weeks and in freezer up to 2 years.



– Recipe can be doubled.

– Can be stored in any freezer safe container.

– Try getting multiple batches going at a time.

– Lasts 2+ years in the freezer.

– Prep your strawberries by mashing them in a blender.

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