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This Strawberry Freezer Jam is my favorite thing to make when strawberries are in season! Easy, only four ingredients, and tastes delicious on anything!
Featured with this recipe
- Ingredients in Strawberry Freezer Jam
- Steps to Making Strawberry Freezer Jam
- Difference Between Jam and Jelly
- A Low Sugar (and Sugar-Free) Option
- Frequently Asked Questions about Strawberry Freezer Jam
- What to Serve with Strawberry Jam
- How to Make Strawberry Freezer Jam
- Strawberry Freezer Jam Recipe
- Steps to Making Strawberry Freezer Jam
You just can’t beat this strawberry freezer jam recipe. Whether you get your strawberries from your own garden or from a fresh market, homemade jam made from fresh strawberries just tastes better than anything you can buy. Strawberry freezer jam is super cheap to make and it is so easy, and the flavor is light, sweet and totally fresh. You can make a batch in minutes and there is no pressure cooking necessary. You’ll have delicious homemade jam in minutes to serve on biscuits, toast, ice cream, waffles, the possibilities are endless!
Ingredients in Strawberry Freezer Jam
Just four ingredients and NO pressure cooking! This is really the easiest homemade jam you’ll ever make!
- Strawberries – Make sure your strawberries are ripe. And remember to do the measurements with the mashed/pureed strawberries (not from sliced). You can use a potato masher or a food processor to get your strawberries the consistency you like.
- Sugar – Don’t swap out sugar for any other kind of sugar substitute unless you’re using the right kind of pectin and the correct amounts of the other ingredients. Not only will it not taste right, it won’t set up the same either. For a sugar-free option, see below.
- Water – be sure to use the exact amount of liquid called for.
- Pectin – If you are making no-cook freezer jam, be sure to use “instant” or “no-cook” pectin. Otherwise you will need to cook the pectin on the stove to get it to set right.
Steps to Making Strawberry Freezer Jam
- First, wash and hull strawberries.
- Next, place strawberries in a large bowl and mash well. You can also use a food processor and pulse a few times, but don’t do it too much, you don’t want it pureed or it won’t set. Measure exactly 2 cups of mashed strawberries for the recipe.
- Add sugar to the strawberry mixture and stir well.
- Prepare pectin by boiling with water in a small saucepan.
- Pour pectin mixture into strawberries and stir well with a large spoon.
- Finally, fill up some freezer-safe containers or mason jars with the delicious jam, and allow to set for 24 hours before refrigerating or freezing.
Difference Between Jam and Jelly
Jam and jelly are often (incorrectly) used interchangeably. Though they are similar, they are not the same. Also not to be confused with preserves, fruit spread, or marmalade. There is some confusion out there between all of these. I will break them all down for you here:
- Jam: Made from fruit pulp, meaning there are actual pieces of fruit in it.
- Jelly: Made from the juice of the fruit only. There are no fruit chunks at all. Just juice, sugar, and pectin. It is more gelatinous and oftentimes more firm.
- Preserves: Much like jam, fruit preserves are made from fruit pulp but the fruit chucks are larger. The difference between the two is negligible and are difficult to tell unless labeled.
- Fruit Spread: Fruit spread is like jam and preserves, but made without any added sugar.
- Marmalade: Marmalade is made from citrus fruit such as orange, lemon, grapefruit, or even lime whereas jam is typically made from berries.
A Low Sugar (and Sugar-Free) Option
At most grocery stores, you will be able to find a pectin that you can use specifically for low or no sugar jam (I used the Sure-Jell pectin in the pink box). When using this pectin, you can use 4 cups of crushed strawberries and 3 cups of sugar OR 6 cups of crushed strawberries and ½ cup Splenda (for sugar free). Just be sure to measure out the ingredients exactly so it will set up right. The instructions are slightly different with this kind of pectin so just be sure to follow the instructions provided in the box.
Frequently Asked Questions about Strawberry Freezer Jam
Natural pectin in fruit is what usually thickens the jam, but you definitely need to add more pectin to this recipe to ensure its thickness. Use fruit that is JUST ripe, not overripe.
Freezer jam can last up to 3 weeks in the refrigerator and up to a year in the freezer. You are going to love how fresh it tastes, even after being in the freezer for months!
Yes! I use freezer bags sometimes or Mason jars. Lately I have been leaning toward the plastic Tupperware containers because they stack nicely in the freezer and cost less than glass jars. I like to use these reusable containers for this jam.
READ NEXT:30+ Best Strawberry Recipes
What to Serve with Strawberry Jam
Spoon some of this yummy jam over yogurt, pancakes, muffins, you name it! The possibilities are endless! Here are some easy recipes that pair perfectly with freezer jam:
- Bread Machine Bread
- Honey Whole Wheat Bread
- The BEST Homemade Dinner Rolls
- Danish Aebleskiver
- Bran Muffins
How to Make Strawberry Freezer Jam
Strawberry Freezer Jam
Ingredients
- 2 cups crushed strawberries (about 4 cups fresh strawberries before being crushed)
- 4 cups sugar
- 1.75 ounces fruit pectin (1 box or about 4 tablespoons)
- 3/4 cup water
Instructions
- Measure 2 cups (exactly) of crushed strawberries into a large mixing bowl.
- Add 4 cups of sugar and stir well to combine. Let stand for 5-10 minutes, stirring occasionally.
- In the meantime, add fruit pectin and water to a small sauce pan. Bring to a boil over medium-high heat, stirring constantly. Boil for 1 minute, stirring constantly, then remove from heat.
- Add pectin mixture to strawberries and stir for 2-3 minutes or until sugar is completely dissolved.
- Fill containers, leaving ½ inch space at the top to allow for expansion when freezing.
- Cover with lids and allow to stand at room temperature for 24 hours before refrigerating or freezing.
Notes
Steps to Making Strawberry Freezer Jam
- First, wash and hull strawberries.
- Next, place strawberries in a large bowl and mash well. You can also use a food processor and pulse a few times, but don’t do it too much, you don’t want it pureed or it won’t set. Measure exactly 2 cups of mashed strawberries for the recipe.
- Add sugar to the strawberry mixture and stir well.
- Prepare pectin by boiling with water in a small saucepan.
- Pour pectin mixture into strawberries and stir well with a large spoon.
- Finally, fill up some freezer-safe containers or mason jars with the delicious jam, and allow to set for 24 hours before refrigerating or freezing.
Nutrition Information
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Recipe adapted from Sure-Jell Fruit Pectin packaging
Do you have a sugar-free version of this strawberry freezer jam?
Yes! If you scroll up above the recipe there is a section where we list a recipe for low sugar or no sugar jam!
Could I substitute half rhubarb for the strawberries and make rhubarb/strawberry jam?
I haven’t tried that before, but it sounds delicious! Let me know how it goes if you make it!
I’m going to have to make a little room in my freezer for this…yum! I LOVE the idea of having homemade jam year round without having to use the canner! And homemade strawberry jam is totally my JAM! Delicious recipe. YUM!
Freezer jams are the best! We enjoyed this one on toasted bagels this morning!
How many jars does this make and what size jars?
Mine usually all fits in a 1 quart jar, depending on how small I mash the strawberries. Hope this helps!
Delicious – we love homemade jam! When I saw your recipe I knew I needed to give it a try!
So sorry. I now see the sugar free details in the post. Thanks for including those…even if I did “jump to recipe” and miss them the first time through.
Will this recipe work if I use 1 : 1 equal measure type sugar substitute? My dietary guidelines do not allow regular sugar. Thank you
At most grocery stores, you will be able to find a pectin that you can use specifically for low or no sugar jam (I used the Sure-Jell pectin in the pink box). When using this pectin, you can use 4 cups of crushed strawberries and 3 cups of sugar OR 6 cups of crushed strawberries and 1/2 cup Splenda (for sugar free). Just be sure to measure out the ingredients exactly so it will set up right. The instructions are slightly different with this kind of pectin so just be sure to follow the instructions provided in the box.