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This homemade Strawberry Freezer Jam recipe is quick and easy to make using fresh strawberries, sugar, water, and either low or no-sugar pectin to create a strawberry jam that will stay fresh in the freezer for a year.
Easiest Homemade Strawberry Jam
Our recipe for Strawberry Freezer Jam is super easy to make in 15 minutes as long as you follow my instructions EXACTLY as written or your strawberry jam will set up as syrup instead of a thick, gel-like spread.
No need to add extra berries because you think it will taste better, this may be a reduced-sugar recipe, but it’s still plenty sweet.
Our strawberry jam recipes require no canning skills and are made simply without sterilizing and sealing; just pour the contents into plastic containers, plastic bags, or mason jars to store and freeze your jam.
So stock up now before strawberry season is over because this is one sweet spread you don’t want to be without – it’s so easy to preserve summer produce when prepared as jam and placed in the freezer for year-round freshness.
Why We Love This Strawberry Freezer Jam Recipe
- Quick and easy to make in 15 minutes.
- Only uses 3 ingredients plus water.
- Homemade jam is so much better than store bought jelly.
- Vegan, gluten-free, dairy-free recipe.
- No water bath, canning pots or sealing techniques needed (like traditional jam-making methods).
- Great for gifting, smearing in a sandwich, topping your toast, or putting on pancakes.
Ingredients
- Granulated sugar
- Sure Jell: Make sure to use a package of Sure-Jell Premium Fruit Pectin for less or no sugar needed recipes in the pink box.
- Water
- Strawberries
Substitutions and Additions
- Serving Suggestions: Slather your strawberry jam on top of toast, biscuits, or English muffins; mix it in oatmeal, yogurt, or chia pudding; smear it on pancakes, waffles, or french toast; use it as a topping for ice cream, brownies, or your favorite desserts.
- Fruit Flavors: You can substitute the strawberries for blueberries, raspberries or peaches to make other delicious fruit flavors of jam.
- Swap The Store Bought Spread: Use this fresh strawberry jam in your favorite recipes to replace the store bought jams and jellies. Pull it from your freezer and use it as a filling for Thumbprint Cookies, Peanut Butter & Jelly Energy Balls, Strawberry Crisp, and Strawberry Oatmeal Bars.
What is fruit pectin?
Fruit pectin is a thickening agent used in many fruit jellies, jams, and desserts to achieve a certain consistency. It is naturally occurring in many fruits and vegetables, some more than others. For this recipe, I use a powder form.
What is the difference between freezer jam and canned jam?
Unlike traditional canned jam, the fruit in freezer jam is not cooked. Some people even refer to this jam as “No Cook Jam” instead of freezer jam. Because the fruit isn’t cooked, the result is a jam that tastes like fresh berries.
Recommended Tools
- Mixing bowl
- Measuring tools
- Potato masher or food processor
- Medium saucepan
- Lidded jars
How to Make Strawberry Freezer Jam
- Prepare The Produce: Clean and stem the strawberries. Crush with a potato masher or food processor until chunky but not pureed. Set aside.
- Cook: Mix the sugar and Sure-Jell in a saucepan, add the water, and bring to a boil, stirring continuously. When a rolling boil is reached, cook for one minute. Remove from heat and stir in the strawberries.
- Store: Pour the jam into jars and place the lids on top. Let stand at room temperature for 24 hours before refrigerating or freezing.
Pro Tip: Make sure to leave a little space at the top of each jar for expansion when freezing.
Tip From Our Recipe Developer
- The recipe requires approximately 4 pints of berries.
- When prepping the berries, I like to wash them and put them in a colander to drain the excess water. Then, I remove the tops and slice them before I mash them. It makes it easier to get the consistency without too much mashing. The berries can be left in large pieces if you prefer a chunkier jam.
- When crushing the berries, add a few to the mixing bowl, crush them with a potato masher, and then add another layer. That is a great way to get some more crushed than others.
- I like to use recycled and washed jelly jars without labels for storing the freezer jam. They are a perfect size! Some of them even have a decorative lid that is fun if you’re planning to give the jam to a friend or neighbor.
Can I decrease The Amount of sugar I use in this recipe?
For this recipe, I used the Sure-Jell less or no sugar-added fruit pectin. It’s in the pink box. Because ripe strawberries are so sweet on their own, this is a great fruit pectin to use. However, in order for the jam to set, the amount of sugar listed must be used.
If you don’t mind a jam that is a little on the runny side (I like it better this way), the amount of sugar can be decreased. Keep in mind that the jam consistency may not be as pictured.
Storage
- To Store: Jam can be stored, covered in the refrigerator, for up to 4 weeks.
- To Freeze: Jam can be frozen for up to 1 year.
Other Easy Strawberry Recipes
Other Easy Condiment Recipes
Strawberry Freezer Jam
Ingredients
- 3 cups granulated sugar
- 1.75 ounce box of Sure Jell (less or no sugar needed recipes)
- 1 cup water
- 8 cups strawberries (4 cups crushed berries)
Instructions
- Wash the strawberries. Remove the tops and slice the strawberries into a large mixing bowl. Mash the strawberries with a potato masher or pulse them in a food processor until chunky but not pureed. Set aside.
- In a medium saucepan, mix sugar and Sure-Jell.
- Add one cup of water and bring to a boil, over medium-high heat, stirring continuously. When a rolling boil is reached, cook for one minute. Remove from heat.
- Add the crushed strawberries into the mixture and stir until fully combined.
- Pour into jars, leaving a little space at the top for expansion when freezing. Wipe the rims and put the lids on the jars. Let stand at room temperature for 24 hours. Then refrigerate until serving or freeze.
Jenn’s Notes
- To Store: Jam can be stored, covered in the refrigerator, for up to 4 weeks.
- To Freeze: Jam can be frozen for up to 1 year.
- The recipe requires approximately 4 pints of berries.
- When prepping the berries, I like to wash them and put them in a colander to drain the excess water. Then, I remove the tops and slice them before I mash them. It makes it easier to get the consistency without too much mashing. The berries can be left in large pieces if you prefer a chunkier jam.
- When crushing the berries, add a few to the mixing bowl, crush them with a potato masher, and then add another layer. That is a great way to get some more crushed than others.
- I like to use recycled and washed jelly jars without labels for storing the freezer jam. They are a perfect size! Some of them even have a decorative lid that is fun if you’re planning to give the jam to a friend or neighbor.
This looks GREAT! I am going to try it asap!
I made your strawberry jam a few weeks ago and it was a HUGE hit!! I’m so glad I found it. I also signed up for your weekly emails.
I am wondering, can I also make this jam with blueberries, raspberries or peaches? Have you done it?
Thanks again!
Hi Teri – Thanks so much for your message!! I haven’t tried any other fruits, but let me ask my sister, she is the genius behind making jam!!
Can this be made with Stevia instead of sugar?
Hey there! Can you tell me how much one packet of pectin is? My pectin came in a container and I have to measure it out. Thanks!! Jennifer from Spring, Tx
I googled it and found this:
One small package of powdered pectin equals 1.75 oz. Therefore, 3 1/2 tablespoons will give you the equivalent of a package of powdered pectin.
Jenn,
I bet you could use this same recipe with other fruit. I live across from a peach orchard and have a lot of peaches right now. I might try this. No not get me wrong I love strawberries and this Easy Strawberry Jam looks AMAZING!
Thanks so much for sharing and making me get motivated to make real jam. Pinned! tweeted! shared!
Blessings,
Diane Roark
FOR SURE would work with any kind of fruit!!! Let me know if you try it, Diane!!