Strawberry Freezer Jam

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This easy strawberry freezer jam is made with fresh strawberries, sugar, and pectin for a bright, fresh flavor. No canning required. Just mix, let set, and freeze. Perfect for toast, biscuits, pancakes, or yogurt.

Prep Time20

Rest Time1

Total Time1 20

Course: Seasonings & Condiments

Cuisine: American

Keyword: strawberry freezer jam

Servings: Tablespoons

Calories: 40kcal

Author: Deanne Frieders

Ingredients

2 cups crushed strawberries about 1 quart whole berries
4 cups granulated sugar
1 box powdered fruit pectin 1.75 oz
¾ cup water

Instructions

Prep berries: Wash, hull, and crush strawberries using a potato masher. Do not puree because small chunks help texture.
Add sugar: Stir 4 cups granulated sugar into 2 cups crushed strawberries. Let sit 10 minutes, stirring occasionally. (This draws out juice and dissolves sugar.)
Cook: In a small saucepan, combine 1 box powdered fruit pectin and ¾ cup water. Bring to a boil. Boil for 1 minute while stirring constantly. Remove from heat immediately.
Combine: Pour hot pectin mixture into strawberries. Stir constantly for 3 minutes. Mixture will still look loose and that’s normal.
Fill containers: Pour into jars or freezer containers, leaving ½ inch space at top.
Let stand at room temp 24 hours until set.
Freeze until ready to use.

Notes

Serving size: 2 Tablespoons. This recipe yields approximately 5 pint jars.

Do not reduce sugar unless using low-sugar pectin. For a low sugar version, use a low or no-sugar pectin and follow the package instructions for reduced sugar jam.

Stir the full 3 minutes so the jam sets properly.

If using frozen strawberries, thaw first and drain excess liquid.

Jam will thicken as it rests. It may look loose at first.

Refrigerate up to 3 weeks or freeze up to 1 year. Once thawed, keep refrigerated and use within a few weeks.

If you like smoother jam - mash the berries more or pulse briefly in food processor

If you like chunky jam - mash lightly only

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