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This fresh Strawberry Freezer Jam is my favorite thing to make when strawberries are in season. Easy, only four ingredients, and tastes delicious on anything!
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You just can’t beat this strawberry freezer jam recipe. Whether you get your strawberries from your own garden or from the grocery store, homemade jam made from fresh strawberries just tastes better than anything you can buy. With just four simple ingredients (strawberries, sugar, fruit pectin and water), strawberry freezer jam is super cheap and so easy to make. The flavor is light, sweet and totally fresh. You can make a batch in minutes and no pressure cooking is necessary. You’ll have delicious homemade jam in minutes to serve on biscuits, toast, ice cream, waffles – the possibilities are endless!
Tips for Making Strawberry Freezer Jam
Pick the best berries – The flavor of your jam will only be as good as the strawberries you use. Opt for ripe, firm berries with a deep red color and a fragrant smell. Avoid overripe or bruised berries.
Don’t reduce sugar -Sugar is not just for sweetness; it’s crucial for the pectin to set properly and also acts as a preservative. Unless you are using a specific low-sugar pectin, stick to the recommended amount. If you are looking to reduce the sugar, see the notes in the recipe card below.
Choose your container – You can store your freezer jam in freezer bags, pint jars, or freezer-safe plastic containers. Lately I have been leaning toward the plastic Tupperware containers because they stack nicely in the freezer and depending on which kind you get, they can cost less than glass jars.
Leave headspace – If using glass jars, leave the recommended headspace (usually ½ inch) to allow for expansion when the jam freezes. Overfilling can cause the jars to break.
How to Make Strawberry Freezer Jam
Strawberry Freezer Jam Recipe
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
Nutrition Information
Recipe adapted from Sure-Jell Fruit Pectin packaging
Difference Between Jam and Jelly
Jam and jelly are often used interchangeably, but they are quite different. And then there are preserves, fruit spread, and marmalade. What’s the difference!? Here’s a quick breakdown to help clear up the confusion:
- 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 chunks 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.
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’re 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.
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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:
Healthy Banana Muffins
Blueberry Buttermilk Pancakes
Honey Wheat Bread Recipe
Easy Waffle Recipe
Bread Machine Bread
Honey Whole Wheat Bread
The BEST Homemade Dinner Rolls
Danish Aebleskiver
Bran Muffins
Hi kids can anyone please tell me what I did wrong my fruit floated to the top or is it supposed to
Hi Erica
I was wondering how long can I keep it in the fridge before I have to freeze it Hey I’m over 70 just retired and still learning
what can I say lol
I have made this Strawberry jam and it is so awesome. I love it and if you like strawberries this is like a special treat.
Can you make freezer jam with stevia
I have tried it before and the results were not great.
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.