I make this strawberry freezer jam recipe every year with fresh-picked berries from the garden. It’s simple to put together and keeps that just-picked flavor long after strawberry season ends. If you’ve never canned, this is the best homemade jam recipe to start with!
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A Simple Taste of Summer Recipe
I love how simple this recipe is. There’s no canning equipment or long process to worry about, just a few ingredients and a bit of stirring. It’s perfect for anyone who wants to make homemade jam without the fuss. The flavor stays bright and fresh, like the berries were picked that morning.
Every year when the strawberries start to ripen in my dad’s garden, I know it’s time to make this strawberry freezer jam recipe. The berries come in fast, and there’s no way to eat them all before they soften. Turning them into jam feels like saving a little piece of summer to enjoy later, long after the vines have stopped producing.
The hardest part is waiting the 24 hours before you can tuck the jars into the freezer. Once they’re ready, I always keep one in the fridge for spreading on toast or spooning over mini scones. The rest go into the freezer, lined up like little jars of sunshine waiting for a cold morning.
It’s the kind of recipe that fits right in beside homemade uncrustables or a loaf of fresh bread, always ready to make an ordinary day feel a little more homey.
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Key Ingredients and Substitutions
- Fresh strawberries: The star of the recipe and where all the flavor comes from. I like to use fully ripe berries that are red all the way through for the best taste and color. If you don’t have a garden, check your local farmer’s market for the freshest ones.
- Sugar: Helps the jam set and keeps it sweet and bright. It also acts as a natural preservative so the jam lasts longer in the freezer. Make sure to measure it exactly – too little and the jam won’t thicken properly.
- Sure Jell fruit pectin: This is what makes the jam firm up just right. I’ve tried other brands, but Sure Jell gives the most reliable results every time. You’ll find it in the canning section of most grocery stores.
How to Make Strawberry Freezer Jam Recipe
Preparation
Clean and dry your jelly jars so they’re ready to fill later. Rinse the strawberries under cool water and remove the stems. Measure out all ingredients before starting to make the process smooth and quick.
Step 1 – Crush the Strawberries
Place the cleaned strawberries in a large bowl. Use a potato masher or blender to crush them until you reach your preferred consistency — smooth or slightly chunky both work well. Use a blender for a smoother jam. Measure exactly two cups of crushed strawberries and return them to the bowl.
Step 2 – Mix with Sugar
Add the sugar to the crushed strawberries and stir until combined. Let the mixture stand for 10 minutes, stirring occasionally. This helps the sugar begin to dissolve and draw out the natural juices from the berries.
Step 3 – Prepare the Pectin
In a small saucepan, combine the fruit pectin with water. Bring the mixture to a boil over medium heat, stirring constantly. Let it boil for 1 minute while continuing to stir, then remove from heat.
Step 4 – Combine Strawberry Mixture and Pectin
Immediately pour the hot pectin mixture into the bowl with the strawberries and sugar. Stir continuously for about 3 minutes, or until the sugar is fully dissolved and the mixture begins to thicken slightly.
Step 5 – Fill the Jars
Ladle the jam into the prepared jars, leaving about ½ inch of space at the top. Wipe the rims clean and secure the lids tightly. Let the jars sit at room temperature for 24 hours to set before freezing.
Step 6 – Store and Enjoy
After the jam has set, move the jars to the freezer. The jam will keep for up to one year. When ready to use, thaw a jar in the refrigerator and enjoy the fresh strawberry flavor anytime.
Lynette’s Tip
When it comes to jelly jars, you have a few options. The 8-ounce glass jars work well for storing, while the smaller 4-ounce jars make nice gifts. You can also purchase plastic freezer jam jars, but I prefer the glass.
More Strawberry Recipes You’ll Enjoy
Strawberry Freezer Jam Recipe
Ingredients
- 2 Cups fresh strawberries crushed
- 4 Cups sugar
- 1.74 oz Sure Jell fruit pectin
- 3/4 Cup water
Instructions
- Prep Jars: Wash and dry the jelly jars and strawberries. Remove the stems from the strawberries.
- Crush Strawberries: Blend or crush the strawberries to your desired consistency. Measure exactly 2 cups of crushed strawberries into a large bowl.
- Add Sugar: Stir in sugar, making sure to use the exact amount. Let the mixture stand for 10 minutes, stirring occasionally.
- Boil Pectin: In a saucepan, combine the fruit pectin and water. Bring to a rolling boil over medium-high heat, stirring constantly. Boil for 1 minute, then remove from heat.
- Combine Mixture: Immediately pour the hot pectin into the strawberry mixture. Stir for 3 minutes, or until the sugar is fully dissolved and the mixture begins to thicken.
- Fill Jars: Pour the jam into prepared jars, leaving ½ inch of space at the top. Secure with lids.
- Set And Freeze: Let the jars sit at room temperature for 24 hours to set. Store in the freezer for up to 1 year.
Notes
Variations
- Use Less Sugar: Try the low-sugar version of Sure Jell if you prefer a less sweet jam. The flavor of the strawberries will shine through even more.
- Add a Hint of Citrus: Stir in a teaspoon of lemon zest or a splash of lemon juice before filling the jars. It brightens the flavor and balances the sweetness.
Nutrition
Recipe FAQs
Yes, you can use frozen strawberries if fresh ones aren’t in season. Let them thaw completely and drain any excess liquid before crushing and measuring.
No, the strawberries stay uncooked in this recipe. That’s what keeps the flavor fresh and bright, just like ripe berries from the garden.
Both glass and plastic freezer-safe jars work well. I like using 8-ounce glass jars for everyday use and smaller 4-ounce jars for gifts.
That resting time allows the pectin to set and the jam to thicken. Once it’s firm, it’s ready to move to the freezer for long-term storage.
If it’s still runny after 24 hours, give it a little more time. Sometimes it just needs an extra day to fully set.
You can, but results may vary slightly. I’ve found that Sure Jell gives the most consistent texture and flavor for this recipe.
Sooooooo very easy and soooooo good. Sweetness overload! I have to go get more jars!!! Question: Can you use a sugar substitute or cut down on the amount of regular sugar.
Recipe was easy to follow and turned out really well! We made ours chunky. First time making freezer jam. Thanks for the recipe!
Id love to have your printable labels. Thank you I’ve made your recipe before and it is awesome. I love your tips, they work.
My strawberry Jam tastes great and was super easy to make, but it seems a bit runny. I followed the recipe. Is there something else I should do?
My freezer jam turned out yummy and beautiful in the jar. It is so good on a hot buttered biscuit or waffle. Can you make freezer jam with blackberries also.
Yes! The instructions are in the sure jell for all different berries. Make sure to follow the instructions specific to the type of berry.
I’m diabetic and can’t have jams with sugar. I have to have sugar free jam. Can I use a sugar substitute?
I was wondering the same. I use Swerve to sweeten mostly.
Can you use frozen strawberries?
I’ve never tried it with frozen, so I can’t comment on how it would turn out.
Yes!!! This is how I make mine and it’s amazing! Just be sure to thaw them completely beforehand.
After making my jam, it looks like it’s all sugary. I made the mistake, I think, or using only one box of Surejel to 4 cups crushed berries. Can I redo them and add another box of Surejel?
I just made this recipe today and followed your instructions. I have the jars sitting on the kitchen counter to set for the 24 hours and I just noticed the mixture has separated. Strawberry mixture on top half of the jar and liquid in the bottom half of the jar………. I don’t know why…
This jam is excellent. My husband said it was a keeper.
Could I seal these in a boil bath so that I don’t need to freeze or refrigerate them?