Learn how to make Strawberry Freezer Jam! This scrumptious fresh fruit preserve is quick and easy to make and tastes just like the sweetest, fresh-picked berries. Make a batch now, then enjoy it all year long!
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Have you ever wanted to make your own jam, but you were put off by a complicated canning process? Then this recipe is for you!
Homemade Strawberry Freezer Jam couldn't be simpler to make. If you can mash a few berries and stir some ingredients together, then you can make this delicious breakfast treat!
You're are going to love this easy jam recipe! It requires just three ingredients, and apart from heating the pectin (which naturally thickens the jelly), there's a no cooking required. And then there's the taste ... it's like biting into the juiciest, sweetest strawberries. Yum!
Freezer Jam is the perfect way to preserve summer fruit, and it doesn't take a lot of time or effort. Make a batch yourself, or get the whole family involved and create some unforgettable summer memories!
Ready to get started? Keep scrolling for the recipe, tons of helpful tips and photos, and a free printable label!
Ingredients
You only need three ingredients to make this easy recipe:
- Strawberries - You'll use about four cups of strawberries to make the jam. Fresh is best, but frozen berries may also be used (thaw before starting).
- Sugar - Granulated sugar is used to sweeten the berries, and it also helps the jam set (thicken). It's important to use the exact amount of sugar called for in the recipe. If you use less (or a sugar substitute), your jam will end up runny.
- Pectin - This naturally occurring thickener / stabilizer works with the berries and sugar to help the homemade jam set (thicken). You'll need Sure Jell Original Fruit Pectin for this recipe, which is easy to find in most grocery stores (look in the baking aisle) or online. There are a few different brands out there (Ball is a popular one), but they are not interchangeable. If you do purchase another brand, use this recipe as a guide, but follow the directions on the box.
Freezer Jam is naturally vegetarian, vegan, gluten free, and dairy free, which means everyone at your table can enjoy it!
You'll Also Need
You'll need to gather a few supplies before getting started:
- Two large bowls - One to mash the berries and one to mix the jam ingredients together.
- Potato Masher or Food Processor - I prefer to use a potato masher to crush the berries (it gives the jam a chunkier texture), but a food processor may also be used.
- Measuring Cups - It's important to measure your ingredients precisely for this frozen jam. You'll need a one-cup dry measuring cup to measure the berries and sugar, and a liquid measuring cup for the water.
- Knife - You'll use a knife to hull and chop the berries. A paring knife works great for removing stems, and you can use it to chop the berries, too (or use a larger chefs knife if that's more comfortable for you).
- Large Spoon - To mix the everything together.
- Small Pot - To cook the pectin.
- Ladle + Funnel - Using a funnel makes transferring the jam to the jars much less messy. I have this canning funnel, which fits perfectly on the edge of a mason jar. It's helpful for other recipes, such as Overnight Oats, too.
- Containers - To store the jam ... check out my tips below!
Best Freezer Jam Containers
Any small, freezer-safe container can be used for storing this Frozen Berry Jam, but some work better than others. Here are a few I would recommend:
- Jam Jars - These half-pint mason jars hold the perfect amount of jam (about one cup). They also have a pretty quilted pattern on the outside that makes them lovely for gifting.
- Pint-Sized Mason Jars - If you go through lots of jam, then a larger pint-sized jar works great.
- Plastic Containers - I typically use glass mason jars, and I've never had one break. If you'd prefer to use plastic though, check out these reusable plastic containers. Each one is equivalent to a half pint.
Tip: This recipe makes about two-and-a-half pints (five cups). So you will need five half-pint jars, or one half-pint jar and two pint-sized jars. I'd recommend using smaller jars if you have them, because the jam only stays fresh for three weeks in the refrigerator.
How to Make Strawberry Freezer Jam
Although you need to follow the directions closely, homemade Freezer Jam is very easy to make. You'll find a detailed recipe card below, but here's an overview of the steps:
- Mash strawberries. Start by hulling your strawberries (removing the stems), then cut the berries into chunks (this makes them easier to mash). Use a potato masher to crush the berries, or a food processor to chop them into smaller pieces. Tip: Do not mash (or puree) the berries until smooth ... you want to have some chunky pieces.
- Mix berries and sugar. Next, add the sugar to the berries, then mix well. Once you've done that, set the strawberries aside for 10 minutes (set a timer), but continue to stir occasionally. Tip: Stirring the berries a few times during the 10 minute period helps the sugar dissolve better.
- Combine pectin and water. Add the water to a small pot, then stir in the pectin. Don't worry if it looks lumpy. The lumps will dissolves as the mixture heats.
- Heat pectin mixture. Bring the pectin mixture to a boil over high heat, stirring constantly. Continue boiling for one minute (set a timer), stirring constantly, then remove from heat.
- Stir pectin and strawberries together. Add the hot pectin to your strawberries, then stir for three minutes, or until the sugar is dissolved. Tip: While it's okay if a few tiny sugar crystals remain, it's important to keep stirring until the mixture is no longer grainy. I find this usually takes closer to five minutes.
- Transfer jam to jars. Once the sugar has dissolved, transfer the jam to your clean jars, leaving ½-inch of space at the top. Cover the jars with lids, then let the jam sit at room temperate for 24 hours (or until set). After the 24 hours is up, the jam can be refrigerated for three weeks or frozen for up to one year.
Wasn't that easy? And just wait until your first bite ... this Strawberry Freezer Jam recipe tastes just like the freshest berries!
Storage
Once the jam has set, you can store it in your refrigerator for up to three weeks, or you can freeze it for up to one year.
Freezer Jam Tips
This Frozen Strawberry Jam is practically fool proof, as long as you follow the directions carefully. Keep these tips in mind while preparing the recipe:
- Wash and dry your jars before you start. Unlike canned jam, you do not need to boil the jars, but they do need to be thoroughly cleaned. You may also reuse the lids, if you're using mason jars.
- Start with firm, ripe fruit. If your fruit isn't ripe, the flavor will be flat and it won't be juicy enough to dissolve the sugar. If your fruit is over-ripe and mushy, the texture will be off, and your jam may not set up properly due to too much liquid.
- Wash and dry your fruit before beginning. You do not want to add any excess liquid to the jam, so make sure to dry the fruit after washing it.
- Use Sure Jell Pectin. There are different varieties and brands of pectin, and they are not interchangeable. This recipe calls for Sure Jell Original Fruit Pectin. If you purchase a different brand, you can use this recipe as a guide, but follow the directions on the box.
- Be exact when measuring the ingredients. It's important to measure your ingredients carefully. To measure the fruit and sugar, use a dry measuring cup (the fruit / sugar should be even with the top of the cup, not heaped). To measure the water, use a liquid measuring cup. Tip: Do not throw in extra fruit, even if you have leftovers ... this will throw off your measurements, and your jam may not set.
- Follow the directions exactly as written. This recipe relies on careful timing and proportions for success. Be exact when measuring, and follow all times precisely. Tip: I like to set the timer on my microwave (or phone) to make sure I'm not skimping on any times.
- Do not reduce the sugar or use a sugar substitute. There's not getting around it, this Strawberry Jelly has a lot of sugar. You need to use all of it for the recipe work properly though. Tip: If you'd like to use less sugar, use Sure Jell Less Sugar Fruit Pectin instead, and follow the directions inside the box.
- Don't make a double batch in one bowl. For best results when making a double batch, prepare each batch in its own bowl and heat the pectin separately.
Variations
This fresh, no cook Strawberry Jam is delicious as-is, but if you feel like experimenting, you can make this recipe with other fruits, or you can combine the strawberries with other ingredients for a whole different flavor. Try one of these ideas next:
- Raspberry Freezer Jam - This variation on the recipe, which is a major crowd pleaser, is made with fresh raspberries!
- Peach Freezer Jam - There aren't many better ways to use fresh summer peaches than this tasty frozen jam.
- Strawberry-Rhubarb - Combine 1 cup crushed strawberries (about one pint whole berries) with 1 cup finely chopped rhubarb (about one pound stalks) in a large bowl. Stir in 4 cups sugar and let stand 10 minutes (stirring occasionally). Prepare as otherwise directed.
- Strawberry-Blueberry - Combine 1 ½ cups crushed strawberries (about 1 quart / 3 cups whole berries) and 1 cup crushed blueberries (about 2 cups whole berries) in a large bowl. Stir in 4 ½ cups sugar, then let stand 10 minutes (stirring occasionally). Prepare as otherwise directed.
- Strawberry-Citrus - Add 1 ½ cups crushed strawberries (about one quart / 3 cups whole berries) to a large bowl. Zest two oranges and two limes (a microplane zester is perfect for this), then add zest to strawberries. Peel orange, the finely chop fruit. Discard peel and add chopped fruit to strawberries. Squeeze juice from limes into strawberry-orange mixture. Mix in 4 cups sugar, then let stand 10 minutes (stirring occasionally). Prepare as otherwise directed.
- Strawberry-Kiwi - Combine 1 ½ cups crushed strawberries (about 1 quart / 3 cups whole berries) and 2 kiwis (peeled and finely minced) in a large bowl. Stir in 4 cups sugar, then let stand 10 minutes (stirring occasionally). Prepare as otherwise directed.
Related Recipes
Looking for more fresh strawberry ideas? Check out one of these recipes next:
- Strawberry Compote
- Frozen Yogurt with Strawberries
- Chocolate Covered Strawberries
- Strawberry Banana Bread
- Strawberry Overnight Oats
- Bite Sized Strawberry Shortcake
- Strawberry Paletas (Popsicles)
- Strawberry Lemonade
- Strawberry Crepes
Printable Label
I've created an adorable Strawberry Freezer Jam label for you! These cute labels are perfect for differentiating various jam flavors and for gift giving. You can use the labels a few ways:
- Tie the label to the front of the jar with decorative twine, string, or ribbon. (Print on white cardstock for best results.)
- Place the labels on top of the lid, under the ring. (Print on white cardstock for best results.)
- Print the labels on sticker paper, cut out, then stick them right to the jar.
To download the free printable labels, click here or anywhere on the image of the labels below.
Frequently Asked Questions
Freezer jam is a homemade jam that's made with fresh fruit, sugar, and pectin. It's made without cooking the jam and can be stored in your refrigerator or freezer.
Freezer jam is an uncooked jam made with fresh fruit, sugar, and pectin. It is not shelf stable and must be store in your refrigerator or freezer. Regular jam is made by cooking fresh fruit with sugar (and sometimes other ingredients, such as lemon juice and pectin) until thickened, and then canning it in jars using a hot water bath, which makes it shelf stable (before opening).
If your freezer jam didn't set up, you may not have measured your ingredients correctly (the ratio of sugar to fruit was off), the sugar may not have been completely dissolved, or your pectin may be expired. You can always add more pectin to thicken it ... try following these remake instructions.
Pectin is a naturally occurring ingredient (it's a soluble fiber found in fruits and vegetables) that thickens and stabilizes jams and jellies. When combined with sugar and fruit, pectin works to create that jelly-like texture you expect in homemade jam. Learn more about how pectin works.
Freezer jam can be stored in your refrigerator for up to three weeks or frozen for up to one year.
You do not need to boil jars when making freezing jam, however you should clean them thoroughly (either in your dishwasher or by hand).
Strawberry Freezer Jam
Ingredients
- 4 cups strawberries
- 4 cups granulated sugar
- 1 (1.75 ounce / 49 gram) box Sure Jell Original Fruit Pectin
Equipment
- Mason Jars (five ½-pint jars OR one ½-pint jar + two pint jars), or other freezer safe containers
Instructions
- Remove stems from strawberries, then roughly chop.
- Place strawberries in a large bowl, then use a potato masher to crush them. (Or pulse berries in a food processor.)
- Use a dry measuring cup to measure out exactly 2 cups crushed strawberries. (If you have extra berries, reserve for another use.)
- Stir sugar into strawberries, mixing well. Let stand for 10 minutes, stirring occasionally.
- After 10 minutes is up, combine pectin and ¾ cup water in a small pot. Bring mixture to a boil on high heat, stirring constantly. Boil for 1 minute, stirring constantly, then remove from heat.
- Mix hot pectin into strawberry mixture, then continue stirring for 3 minutes, or until the sugar is totally dissolved. (This may take longer than 3 minutes.)
- Transfer jam to jars, leaving ½-inch of headspace at top. Cover with lids.
- Let jam sit at room temperature for 24 hours, or until set.
- Once jam is set, refrigerate for up to 3 weeks, or freeze for up to 1 year. Enjoy!
Notes
Nutrition
