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This strawberry freezer jam is the easiest jam recipe to make. You can make a batch today and it will be ready for your toast tomorrow! Plus you can store it in your freezer for up to a year – without worrying about complicated canning instructions. It’s the perfect way to bring summer flavors inside year-round.
STRAWBERRY FREEZER JAM INGREDIENTS
You will need:
- 2 cups crushed fresh strawberries (about 1 quart)
- 4 cups granulated sugar
- 1.75-ounce box of fruit pectin (we used Sure-Jell)
- ¾ cup water
- Mason jars (8-ounce or half pint)
Pro Tip: This is the “quick and easy” freezer jam recipe from the Sure-Jell box instructions (consistent with google top results). You can alternately cook the jam and pectin together – this requires double the amount of fruit and sugar and also results in a greater quantity (with the same amount of pectin, though).
SUBSTITUTIONS AND ADDITIONS
Strawberries: You can use frozen strawberries for this recipe but just make sure they are not coated in any sugar or sweetener that will affect the recipe’s balance.
Pro Tip: If you want to make low sugar or no-sugar version of the jam, you will need to get specific pectin for this. Don’t just reduce the sugar as the recipe won’t work.
HOW TO MAKE THIS STRAWBERRY FREEZER JAM RECIPE
STEP ONE: Prepare the mason jars and lids by washing and sterilizing them in boiling water or running them through the sterilization cycle on the dishwasher.
STEP TWO: Rinse and remove the stems from the strawberries. Slice into halves or quarters if desired (this makes crushing them a bit easier).
STEP THREE: In a large bowl, use a potato masher to crush the strawberries into very small pieces (do not puree in the food processor unless you don’t want any small bits of fruit in the jam).
STEP FOUR: Measure precisely 2 cups of the crushed berries (and juices) then place in a large mixing bowl.
PRO TIP: As with all jams, it is vitally important to measure the exact amount of sugar and fruit. Altering the amounts will compromise the results of the jam consistency/gelling.
STEP FIVE: Mix precisely 4 cups of sugar into the 2 cups of strawberries and set aside.
STEP SIX: In a small saucepan, stir together the whole package of fruit pectin and the water.
STEP SEVEN: Bring to a boil over medium-high heat, stirring constantly. Continue stirring and boil for 1 minute.
STEP EIGHT: Pour the boiling pectin mixture into the strawberry and sugar mixture and stir until all the sugar is dissolved. Only a few sugar granules should remain.
STEP NINE: Ladle the mixture into the prepared glass jars, secure the lids on top of the jar, and leave the jars to set for 24 hours.
PRO TIP: Processing the jars in a boiling water bath isn’t necessary as long as the jam is stored in the refrigerator/freezer.
STEP TEN: After 24 hours, tighten the lids completely and store the jars of jam in the refrigerator or freezer.
PRO TIP: The jam will be a bit thicker after being refrigerated than at room temperature.
PRO TIP: Quick and easy freezer jam has a thinner set consistency than cooked jam. It tastes more like fresh fruit than the cooked fruit taste of cooked jams.
HOW TO SERVE
Serve this no-fail, super easy strawberry freezer jam any time of the day. Spread it on your morning toast and English muffins, or add it to a piece of crusty bread with cream cheese. Try it on our 2 ingredient bagels, 7Up biscuits, or buttermilk biscuits. It would even be yummy on our no-yeast dinner rolls.
Scoop it on top of waffles or pancakes along with whipped cream or on top of a bowl of plain yogurt. You could also have it for dessert drizzled on top of ice cream with our hot fudge sauce. My favorite way to eat strawberry jam is on top of a graham cracker spread with cream cheese, absolutely delicious!
IN THE FRIDGE: This jam will keep in the refrigerator for up to three weeks.
IN THE FREEZER: Strawberry freezer jam will keep in the freezer for 1 year.
Bursting with juicy berries, this homemade strawberry freezer jam is an easy recipe to make. I love the time of year when local strawberries are abundant, and I can fill my freezer with delicious jam to last us through the entire year. Freezer jam recipes tend to be much easier to make than traditional jams, which makes this the perfect way to get those tasty strawberries processed.
You can use glass jars for freezer jam. You can also use any other freezer-friendly container.
You can use frozen berries to make freezer jam as long as you make sure that they have not been coated with sugar or sweetener. Use an equal amount of frozen fruit for fresh fruit.
As long as the jam is being kept in the refrigerator or freezer, you do not need to process it in a hot water bath.
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Strawberry Freezer Jam
- 2 cups crushed fresh strawberries about 1 quart
- 4 cups granulated sugar
- 1.75 ounce fruit pectin we used Sure-Jell
- ¾ cup water
- Prepare mason jars and lids by washing and sterilizing in boiling water or running through the sterilization cycle on the dishwasher.
- Rinse and remove stems from strawberries. Slice into halves or quarters if desired (this makes crushing them a bit easier).
- Use a potato masher to crush the strawberries into very small pieces (do not puree unless you want no pieces in the jam).
- Measure precisely 2 cups of the crushed strawberries (and juices) and place in a large mixing bowl.
- Mix precisely 4 cups of granulated sugar into the strawberries and set aside.
- In a small saucepan, stir together the full package of fruit pectin and the water.
- Bring to a boil over medium-high heat, stirring constantly. Continue stirring and boil for 1 minute.
- Pour the boiling pectin mixture into the strawberry/sugar mixture and stir until all the sugar is dissolved. Only a few sugar granules should remain.
- Ladle the mixture into the prepared jelly jars, secure the lids, and leave the jars to set for 24 hours.
- After 24 hours, tighten the lids completely and store them in the refrigerator or freezer.