Skip to Content

Strawberry Freezer Jam Recipe

Sharing is caring!

Easy Strawberry Freezer Jam Recipe. Fresh strawberries are combined with sugar, pectin, and a little water to make this easy and delicious freezer jam!

A few things I love:

  1. Easy recipes
  2. Fresh strawberries

This recipe combines them both!

I didn’t realize how simple jam can be to make. It only takes a few simple ingredients and you get an amazing:

Strawberry Freezer Jam Recipe

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.

Can we agree it is the best way to start the day? Slather it on bread or top a buttery biscuit! You just can not go wrong.

Like this recipe? You will love my:

How long will strawberry jam keep?

This is the one question I get regularly. How long will strawberry jam keep or how long is strawberry jam good for?

In the refrigerator freezer jam will last one week.

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.

Strawberry Freezer Jam

Strawberry Freezer Jam


  • 4 cups fresh strawberries, crushed
  • 3 cups granulated sugar
  • 1 (1.7oz) package dry pectin
  • 3/4 cup water


  1. Combine the strawberries and sugar in a large bowl. Set aside. 
  2. Whisk together the pectin and water in a small saucepan. Bring to a boil. Boil 1 minute.
  3. Stir boiling water mixture over the berries. Stir and allow to sit 5 minutes. 
  4. Transfer to freezer safe containers. Allow to cool completely. Store in the freezer until ready to use. 


This method was taught to me by one of my readers. Thank you Jen!

Molly Page

Monday 21st of May 2012

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.


Monday 21st of May 2012

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!


Saturday 19th of May 2012

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 :)


Saturday 19th of May 2012


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.

Skip to Recipe