When strawberry season hits, I’m the kind of person who fills every basket and bucket I can find. There’s something about those ruby red berries, warm from the sun and just begging to be turned into something.
And jam? That’s our first stop, every single year.
This Strawberry Freezer Jam is one of those recipes that feels like cheating—in the best way. No boiling water bath, no standing over the stove stirring for ages, no special canning equipment. Just fresh strawberries, sugar, pectin, and a few clean jars or containers.
The flavor is so much brighter and fresher than anything from the store. It’s soft-set, perfectly sweet, and absolutely delightful on toast, pancakes, yogurt, or straight off the spoon (no judgment here).
If you’ve never made jam before, freezer jam is a perfect place to start. And if you’re already a seasoned preserver, this one will still win you over with how quick and foolproof it is.
Ingredients:
- 2 cups crushed fresh strawberries (from about 3–4 cups whole berries)
- 4 cups granulated sugar
- ¾ cup water
- 1 (1.75 oz) box powdered fruit pectin (like Sure-Jell or Ball)
Prices pulled from the Amazon Product Advertising API on:
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
Instructions:
1. Prepare the Berries:
- Wash and hull your strawberries. Crush them using a potato masher or pulse a few times in a food processor—just enough to break them down, not puree them.
- Measure exactly 2 cups of crushed berries and place in a large bowl.
2. Add the Sugar:
- Stir in 4 cups of sugar. Let the mixture sit for 10 minutes, stirring occasionally. This helps the sugar dissolve and brings out the juices.
3. Dissolve the Pectin:
- In a small saucepan, combine pectin and water. Bring to a boil over high heat, stirring constantly.
- Boil hard for 1 minute, then remove from heat.
4. Combine and Stir:
- Immediately pour the hot pectin mixture into the berry mixture. Stir for 3 minutes (set a timer!) until everything is well combined and no grainy sugar remains.
5. Jar It Up:
- Ladle jam into clean, dry jars or plastic freezer containers, leaving about 1 inch of headspace (to leave room to expand in the freezer).
- Let sit at room temperature for 24 hours to set, then transfer to the freezer.
Tips for Success
- Don’t reduce the sugar unless you’re using a low- or no-sugar pectin—it won’t set properly.
- Label your jars with the date—freezer jam lasts up to 1 year frozen, or 3–4 weeks in the fridge once thawed.
- Make it a family activity: Kids love helping mash the berries or stir the jam—just keep the hot pectin part for the grownups.
Strawberry Freezer Jam
Bright, fresh, and perfectly sweet, this no-cook strawberry freezer jam is the easiest way to bottle up summer’s best berries in just minutes.
- Total Time: 25 minutes
- Yield: 5–6 half-pint jars 1x
Ingredients
-
2 cups crushed fresh strawberries (from about 3–4 cups whole berries)
-
4 cups granulated sugar
-
¾ cup water
-
1 (1.75 oz) box powdered fruit pectin (like Sure-Jell or Ball)
Instructions
- Prepare the Berries: Wash and hull your strawberries. Crush them using a potato masher or pulse a few times in a food processor—just enough to break them down, not puree them. Measure exactly 2 cups of crushed berries and place in a large bowl.
- Add the Sugar: Stir in 4 cups of sugar. Let the mixture sit for 10 minutes, stirring occasionally. This helps the sugar dissolve and brings out the juices.
- Dissolve the Pectin: In a small saucepan, combine pectin and water. Bring to a boil over high heat, stirring constantly. Boil hard for 1 minute, then remove from heat.
- Combine and Stir: Immediately pour the hot pectin mixture into the berry mixture. Stir for 3 minutes (set a timer!) until everything is well combined and no grainy sugar remains.
- Jar It Up: Ladle jam into clean, dry jars or plastic freezer containers, leaving about 1 inch of headspace (to allow room to expand in the freezer). Let sit at room temperature for 24 hours to set, then transfer to the freezer.
- Prep Time: 25 minutes
