Hey there my friend. Let me put you on to something amazing. This strawberry freezer jam is about to change your jam game forever.
No boiling. No water baths. No stress. Just fresh, sweet strawberries turned into jam in minutes. And guess what? It keeps that bright, fresh strawberry taste because it’s not cooked.
Let me show you how to make this easy jam. You won’t go back to store-bought after this.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe.
- Large mixing bowl
- Potato masher or blender
- Measuring cups and spoons
- Medium saucepan
- Stirring spoon
- Ladle
- Freezer-safe jars or containers with lids
Important Info
- Servings: Makes about 5 cups of jam
- Estimated Cost to make this recipe: About $6, depending on strawberry prices
- Prep time: 15 minutes
- Cook time: No cooking required
- Total time: 15 minutes
- Additional time: 24 hours for setting in the fridge
- Calories per serving: About 50 calories per tablespoon
- Cook method: No-Cooking Required
- Season: Best made in Spring and Summer when strawberries are at their peak
- Courses: Condiment, Spread
- Cuisine: American
- Diets: GlutenFreeDiet, VegetarianDiet, DairyFreeDiet
How to Make Strawberry Freezer Jam
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 2 cups mashed fresh strawberries (about 1 pound whole strawberries)
- 4 cups granulated sugar
- 3/4 cup water
- 1 box (1.75 oz) fruit pectin (like Sure-Jell)
- 1 teaspoon lemon juice (optional, for extra tartness)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Granulated sugar | Honey or a sugar substitute (adjust quantity to taste) |
| Fruit pectin | Chia seeds (for a natural thickener) |
| Lemon juice | Lime juice |
Instructions
- Prepare the strawberries – Wash, hull, and mash them with a potato masher. You can blend them for a smoother texture.
- Mix with sugar – In a bowl, mix the mashed strawberries with sugar. Stir well and let it sit for 10 minutes.
- Prepare the pectin – In a saucepan, mix water and pectin. Bring to a boil, stirring constantly. Let it boil for 1 minute.
- Combine everything – Pour the hot pectin into the strawberry mixture. Stir for about 3 minutes until the sugar dissolves completely.
- Jar it up – Ladle the jam into freezer-safe containers, leaving about ½ inch of space at the top.
- Let it set – Cover and let the jam sit at room temperature for 24 hours to set.
- Freeze or refrigerate – Store in the fridge for up to 3 weeks or in the freezer for up to 1 year.
Helpful Tips
- Use ripe, sweet strawberries for the best flavor. Overripe ones can make the jam too watery.
- Stir the jam well after thawing if it separates slightly.
- If using a sugar substitute, follow package instructions, as some don’t work with pectin.
- Always leave space in the jar because the jam expands when frozen.
- Don’t skip the setting time. It helps the jam thicken properly.
What to Serve with Strawberry Freezer Jam
This jam is perfect for:
- Spreading on toast, bagels, or English muffins
- Drizzling over pancakes, waffles, or yogurt
- Swirling into oatmeal or smoothies
- Pairing with peanut butter for a classic PB&J sandwich
How Do You Serve the Recipe?
A simple spoon is all you need, but if you want to be fancy, a butter knife spreads it nicely. If you’re serving it with a cheese board, a small jam spoon makes it look extra nice.
Where Do You Serve This Recipe the Most?
This jam is great for:
- Breakfast spreads – Serve with toast, croissants, or muffins.
- Picnics – Pack it in a small jar for an easy spread.
- Holiday gifts – Pour into cute jars, add a ribbon, and gift it.
- Tea parties – Serve with scones and clotted cream.
Storage
Short-term Storage (Room Temperature)
- Keep the jam at room temperature for only 24 hours while it sets.
- After that, move it to the fridge or freezer.
Refrigeration
- Store in the fridge for up to 3 weeks.
- Keep the lid tightly sealed to maintain freshness.
Freezing
- Freeze for up to 1 year.
- Thaw in the fridge before using.
- Stir well if it separates after thawing.
Frequently Asked Questions
Can I use frozen strawberries?
Yes, but thaw them completely first and drain excess liquid. Otherwise, your jam may be too runny.
Does this jam get as thick as cooked jam?
No, it stays slightly softer since it’s not cooked. But that fresh strawberry taste makes up for it.
Can I reduce the sugar?
Pectin needs sugar to set, so reducing it might make the jam too thin. Use a low-sugar pectin if you want to cut back on sugar.
How do I know if my jam has set properly?
It should be thick but spreadable after 24 hours. If it’s still too runny, you can stir in more mashed fruit or add chia seeds to help thicken it.
Can I double the recipe?
It’s better to make separate batches. Doubling can mess up the setting process.
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