Strawberry Freezer Jam Recipe
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This is the easiest Strawberry Freezer Jam Recipe. No-fail and only 5 ingredients! You’ll love how perfectly sweet and long lasting this homemade jam is, especially dolloped onto toast, biscuits and scones!
Looking for more fun jellies and jams? My favorites are my Apple Cinnamon Jelly, Pomegranate Jelly and Strawberry Rhubarb Jelly! All easy and delicious.
This post was originally published May 14, 2012. It has since been updated to include fresh photos and helpful info.
RECIPE FEATURES
- No-Fail: This freezer jam is no-fail. It comes together quickly and is the perfect balance of sweetness and strawberry flavor.
- Long Lasting: Keep stored in the freezer for up to one year!
- Easy to Customize: Use your favorite fruits for fun flavor variations.
This Strawberry Jam Recipe is so easy and one of the very first I ever posted. It is such a simple recipe and makes a homemade jam that is just delicious. The process was sent in by a long-time reader, and once I tried it I was hooked!
We’re peak strawberry season here in Utah (May-July) and my garden is packed with fresh berries. I knew this was a great opportunity to whip up a batch and update this post. It’s an underrated treat that is so good on almost any sweet breakfast, ice cream, yogurts… The possibilities are nearly endless! It would even be a delicious addition to my Berry Pop Tart Milkshake!
STRAWBERRY JAM INGREDIENTS
Spreading fresh homemade jam on a piece of warm buttered toast is heaven. The tiny bits of fresh fruit slightly sweetened by sugar makes the perfect combination. This version has slightly less sugar than others, but still packs a sweet punch. Here is what you will need to get started:
- Strawberries: I have only made this with fresh berries and have yet to try it with frozen. If you do, please comment below and let us know how it turned out.
- Sugar: Specifically, 3 cups of granulated sugar. This adds the sweetness and works with the pectin to create a perfect spread.
- Vanilla: Just a touch of vanilla to bring out the berry flavor.
- Water: Preferably filtered water, but tap will do.
- Pectin: I opted for boxed powdered pectin (affiliate). It’s about 1.75 oz, which is perfect for this recipe.
HOW TO MAKE STRAWBERRY FREEZER JAM
- PREP: Dice the strawberries and measure the sugar.
- MICROWAVE: Use a large glass bowl (affiliate) or microwave safe dish to combine the strawberries and sugar. Smash the berries until they release some of the juice and area good size for your jam. Heat in the microwave for 3 minutes. This helps the sugar dissolve which gives you a smooth textured jam.
- PECTIN: In a small pot combine the water and pectin. Heat to a boil and cook for 1 minute. Slowly stir the hot liquid into the strawberries, being sure to mix well.
- BOTTLE: Add the mixture to clean sterilized jars (affiliate) and allow to cool.
- CHILL/FREEZE: Let the mixture chill to room temperature and transfer to the refrigerator or freezer. If freezing, be sure to leave space at the top for expansion.
HELPFUL TOOLS
- Mixing Bowls : Mixing Bowls (affiliate) are a staple in any kitchen, but especially with jams and jellies. This set stacks together making storage super simple and minimizes space.
- Whisk : A Whisk (affiliate) will help you blend the ingredients quickly and is a great item to always have in your kitchen!
- Mason Jars : Mason Jars (affiliate) are a staple when it comes to making jam. They are easy to fill, reusable, and make adorable containers for gift giving.
RECIPE TIPS AND FAQS
Freezer jam uses uncooked fruit while traditional jam uses a method of simmering the fruit with sugar. Freezer jam is quick, easy, but also not processed and has to be stored inside the refrigerator or the freezer.
Yes. I’ve used raspberries, blueberries, and apricots with great success.
In the refrigerator freezer jam will last one week. If stored in the freezer it will last one year.
TIP: If you aren’t planning on eating the jam quickly I suggest to store the jam in small containers. Pull one out of the freezer when ready to use.
No. A simple airtight container will do. I use mason jars because they are what I already have on hand. Use any container that will seal tight enough to keep the jam from freezer damage.
The secret to freezer jam is letting it sit to allow the pectin to fully set. It can thicken right away OR take up to 24 hours. Don’t fret. Simply set the jars in the refrigerator and check on them after one day.
MORE MUST-TRY STRAWBERRY RECIPES
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Strawberry Freezer Jam
Ingredients
- 4 cups fresh strawberries (crushed)
- 3 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 1.7oz package dry pectin
- 3/4 cup water
Instructions
- Place the diced strawberries into a large glass, or microwave safe bowl.
- Mash with a fork, or potato masher, to create a jam type fruit consistency.
- Stir the sugar in with the strawberries.
- Heat in the microwave for 3 minutes, just long enough to allow the sugar to dissolve. Set aside.
- Whisk the pectin and water in a small saucepan. Bring to a boil and cook for 1 minute.
- Carefully pour the boiling water mixture over the berries. Stir and allow to sit 5 minutes.
- Transfer to freezer safe containers. Allow to cool completely.
- Store in the freezer until ready to use.
Notes
Equipment
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
This is very easy.You can still make this with your eyes close.I will probably start following this recipe everytime i make some strawberry jam.
Nothing compares to homemade strawberry jam! Bottling things scares me – I am so paranoid that I would not do it right. My mom usually makes freezer strawberry jam each year and sends me home with several jars!
I found you on the TT&J linky. This jam looks delicious, I have always wanted to try canning but I’m afraid of it. I’m going to try this, though. I had a few questions if you don’t mind…what size jars did you use and how many? Why do we need to flip the jars for 20 minutes and then flip again? How do I know if the cans are sealed? Thanks 🙂
Rachel,
1. I used half pint jars.
2. I have no idea why you flip them upside down. My grandma did it this way for jams and jellies. I tried to look into it once, but couldn’t find a great explination. But don’t skip this step.
3. This is how I typically do it… I make the jam right before bed. I flip them upside down, and leave them over night. In the morning I flip them right side up, and check if they are sealed by lightly pressing on the lids. If I feel them ‘pop’ then they are not sealed, and need to head to the fridge.
The only reason I said to only flip them for 20 minutes is because that is what my recipe says. I’m a rebel. :0)
I hope this helps. Let me know if you have any more questions.