Strawberry Freezer Jam

5 from 2 votes

This easy strawberry freezer jam takes ripe strawberries and turns them into a delicious spreadable jam that can be enjoyed all year long.

Prep Time20

Set Time1

Total Time1 20

Course: Snack

Cuisine: American

Keyword: Strawberry Freezer Jam Recipe

Servings: cups

Calories: 670kcal

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 the 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.

Processing the jars in a boiling water bath isn’t necessary as long as the jam is stored in the refrigerator/freezer.
The jam will be a bit thicker after being refrigerated than at room temperature.
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.