This recipe for Easy Strawberry Freezer Jam is the perfect way to use those fresh strawberries by making quick and easy jam that requires no canning expertise! Just make, fill, and freeze!
What if I told you that you could make beautiful, amazingly delicious strawberry jam with no water bath and no canning expertise in less than an hour? It’s true! This Easy Strawberry Freezer Jam only calls for 5 ingredients and is as simple as can be!
Admittedly, I’ve always been afraid of canning. Even after watching my grandmother, mom, and others for years, the whole idea of sterilizing jars, using water baths, sealing, popping lids… it all just intimidates me. Until a few years back when a friend introduced me to freezer jam and my life hasn’t been the same since, well my canning life I should say.
And being that you don’t have to cook the fruit, you end up with homemade jam with a flavor as fresh as the berries when you made it.
What is freezer jam?
Freezer jam is jam that is stored in the freezer, of course, but it’s also a simple unique process of making, jarring, and freezing jam that is so much easier than traditional canning. There’s no boiling jars or water baths here. This is just a quick stir-together process that keeps everything super easy.
Once you have your jam in jars, you simply let it rest for about 24 hours and then freeze it. It’s that simple!
How to Serve Strawberry Freezer Jam:
This jam might be easy, but it sure isn’t boring. Of course, it’s perfect on toast, warm Buttermilk Biscuits, but don’t stop there. Spoon it over pancakes, spread it on waffles, dollop it on ice cream, or slather it on cheesecake for a quick and fruity topping. You could even spread it over pound cake for a fun twist. Can you imagine how delicious it’d be on these Blueberry Butter Swim Biscuits?! However you use it, it’s a sweet little taste of sunshine you are sure to enjoy.
Tips for Perfect Strawberry Freezer Jam
- Use the right pectin. I originally developed a freezer jam recipe using instant pectin. And while freezer jam already doesn’t set as firm as traditional jam and jelly, too many of you were having trouble with that recipe turning out runny. This version has you dissolve Sure-Jell Fruit Pectin in boiling water. And while the boiling is an additional step, in our testing, the jam always turned out perfectly using this method.
- Measure carefully. With jam, there’s some science involved. Be sure to measure the sugar and crushed strawberries precisely to get the right consistency.
- Crush, don’t purée. You want a good mash with some texture, not a smoothie. A potato masher works great for this, or even a fork if you’re feeling old school.
- Follow the directions closely. I know it’s tempting to tweak things, but jam needs a little precision. Changing up the sugar or fruit amounts can keep it from setting properly.
- Let it sit. After filling your containers, don’t skip that 24-hour rest at room temp. It gives the jam time to set up before it goes into the freezer.
Recipe FAQs
How long does freezer jam last? In the fridge, it’ll stay fresh for 3-4 weeks. In the freezer, it’ll keep for up to a year. Just thaw it in the fridge overnight when you’re ready to use a new jar.
Is all that sugar really necessary? While the sugar does seem like an awful lot, it’s all got to be in there for the jam to set correctly. Freezer jam does require more sugar than traditional jam or jelly, but the fresh taste from the uncooked fruit makes it so delicious. If you’re watching your sugar intake, you can find “No Sugar Needed Sure-Jell Fruit Pectin” in the pink box, and follow the instructions in the package to make it with less sugar.
Can I use other fruit in this recipe? This recipe was written specifically for strawberries, but other fruits can be made into freezer jam. Just make sure you’re following a tested recipe for the type you choose, since sugar and fruit ratios can vary.
Do I have to do all that stirring? Yes. I know it seems like a lot, but trust me. You will need to stir, stir, stir to get all that sugar dissolved. Don’t skimp here. The sugar is what helps the pectin set. Undissolved sugar can also lead to grainy jam.
How can I tell if my jars are freezer safe? It should indicate on the box if they are. I used 5 (1/2-pint or 8-ounce) jars, but you could use smaller jars if you feel like you won’t use it all within about 3 weeks. In general, for freezer jam, it’s best to use straight-sided jars. Jars with shoulders (the curved part near the top) can crack when the jam expands during freezing, since there’s nowhere for it to go. Straight-edge jars allow room for expansion and help prevent breakage. You can use freezer-safe glass jars, but many folks prefer plastic freezer containers since they’re lightweight, stack easily, and aren’t at risk of shattering. Look for options labeled specifically for freezer use. Ball and Kerr both make great ones.
How much space should I leave empty at the top of my jars? When filling the container, you need to leave some room at the top to allow for expansion as the jam freezes. This is called headspace. I recommend leaving about 1/2-inch. If not, your jars could crack or even burst.
What should I do if my jam is runny? If all else fails and your jam doesn’t set, you can pour all the jam back into a large bowl, clean the jars well (I like to run them through the dishwasher), and then start with Step 3 of the recipe to add another package of pectin to the jam. Then follow the instructions from there on.
Recipe Card
Strawberry Freezer Jam
Ingredients
- 2 cups crushed fresh strawberries (about 1 pound)
- 2 tablespoon fresh lemon juice
- 4 cups white sugar
- 3/4 cup water
- 1 (1.75-ounce) box Sure-Jell Fruit Pectin
Instructions
- Hull the strawberries and place them in a large bowl. Use a potato masher or another tool (like a cocktail muddler) to crush the strawberries. They should be crushed very well, but not puréed. You will need exactly 2 cups of crushed strawberries, so be sure to measure them.
- Add the lemon juice to the strawberries and stir well. Add the sugar and stir until dissolved. Let stand 10 minutes, stirring occasionally.
- In a small saucepan, stir the water and pectin together. Place over high heat, stirring constantly – the pectin might be lumpy at this point. Bring to a boil and boil for 1 minute. Stir constantly. Remove from heat.
- Add the pectin mixture to the strawberry and sugar mixture and stir for about 3 minutes – or until all of the sugar is completely dissolved. A few sugar crystals are ok, but you don't want it to be grainy.
- Spoon the jam into 5 clean (8-ounce) freezer-safe jars or containers with tight fitting lids ensuring you leave about 1/2 inch of space at the top of the jar to allow for expansion in the freezer. Loosely cover the jars. Allow them to sit at room temperature for 24 hours to set. Seal tight. Store the jam in the refrigerator or the freezer. The jam will last in the refrigerator for 3 to 4 weeks and in the freezer for about a year.
Notes
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Corinnemohs
Can jello be used instead of pectin
I’ve only tired this the way it’s written, so I can’t say for sure.
Julie Dunkirk
Can I be stored I in the freezer as you use it? My grandma use to make freezer jam and we would take it out and use it at breakfast and put it back in the freezer. We never stored it in the fridge
It can, but it’s pretty thick when frozen.
Alison Mullen
How thick is it supposed to be after the 24 hours? I’m concerned mine is going to be too runny. My 24 hours is almost up
This does not firm up to the thickness of traditional jam, but should be the consistency of pudding.
Melody Burgess
I would like to have a sugar free strawberry jam recipe
I don’t have one that’s sugar free, but this one might work for you: https://www.5dollardinners.com/no-sugar-strawberry-freezer-jam/
Judy
Love this recipe!!! I have made 3 batches and they all turned out perfectly.
Love hearing that, Judy!
Anna
Very easy to make and it is DELICIOUS!! Followed the directions as is and it turned out perfectly. Will make it again and again!
Awesome! Love hearing that!
Debbie Jones
Stacey – This was so great! I will freeze some; and give a couple away. Would have liked for it to have been a little thicker but it’s certanly fine! 😉 Thank you for the great tips also!
So glad you enjoyed it! Typically freezer jam won’t get as firm as traditional, but it’s still super delicious!
cheryl dilbone
Can u use less sugar or a substitute sweetener
You’ll need a different recipe and possibly a different type of pectin to use less sugar or a sugar substitute. Sugar is an important part of the chemistry in making jams.
Jan Williams
Can you use fresh peaches?
You can but it requires slightly different recipe. Try this: https://southernbite.com/peach-freezer-jam/
Leslie
In what section of the grocery do you generally find the pectin?
With the jello.
Anna
I found the pectin in the grocery store with the canning jars.
art
In place of the pectin and its associated problems I would try to use CLEAR JELL which requires no heat and thickens nicely nicely!!
Penny
Could we substitute raspberries or blackberries? Those are my top notch fruits ever…
You can, but the amount of fruit and the amount of sugar required is different for different fruits. I’d recommend grabbing a box of the Sure-Jell and look at the pamphlet inside to get the correct ratio of sugar to fruit.
Deb
Do you heat the strawberries, sugar and lemon juice or just get the sugar to dissolve by stirring with no heat?
The only ingredients that should be heated is the water and the pectin.