5-Ingredient Strawberry Freezer Jam

If you ask me, freezer jam is the best kept secret of summer.

This no-cook strawberry spread is just what you need when those sweet, ripe berries are everywhere at the market. Fresh fruit meets sugar and pectin in a simple mix that keeps that just-picked taste.

It’s ready in minutes – no standing over a hot stove or dealing with complicated canning equipment. Just mash, stir, and pour into jars for the freezer.

It’s a classic recipe that brings summer sweetness to your morning toast all year long, perfect for anyone who loves homemade but keeps things simple.

What Kind of Strawberries Should I Use?

For freezer jam, you’ll want to use fresh, ripe strawberries that are bright red throughout and smell sweet. The best berries for jam-making are ones that are at their peak ripeness – if they’re slightly soft and juicy, that’s perfect, but avoid any that show signs of mold or are mushy. Regular supermarket strawberries work just fine, but if you can get your hands on local strawberries during peak season (usually late spring to early summer), they’ll give you the best flavor. When prepping your berries, remove the stems and any white or green parts since these areas lack flavor and can make your jam taste bitter. If you’re in a pinch and can only find frozen strawberries, those will work too – just thaw them completely and drain off any excess liquid before crushing.

Options for Substitutions

While freezer jam is pretty straightforward, here are some helpful substitution tips to keep in mind:

• Fresh strawberries: You can swap fresh strawberries with frozen ones (thaw and drain first), or try other berries like raspberries or blackberries. Just make sure to keep the same crushed fruit measurement.
• White sugar: Regular white sugar is important for proper setting, so I don’t recommend reducing the amount or using alternatives like honey or artificial sweeteners – the jam won’t set correctly.
• Sure-Jell Pectin: Other brands of powdered pectin will work, but stick to the same amount. Don’t use liquid pectin as it requires different proportions. If using low-sugar pectin, you’ll need to follow the recipe on that specific box instead.
• Lemon juice: You can use bottled lemon juice if fresh isn’t available. In a pinch, lime juice works too – it helps with setting and preserving the color.

Watch Out for These Mistakes While Cooking

The biggest mistake when making freezer jam is not crushing the strawberries thoroughly enough – large chunks can lead to uneven texture and improper setting, so take your time to mash them well until you achieve a consistent consistency. Getting the sugar ratio wrong can prevent your jam from setting properly, so resist the urge to reduce the amount of sugar called for in the recipe, as it’s crucial for both preservation and texture. Another common error is not bringing the pectin mixture to a full rolling boil (one that can’t be stirred down) – this step is essential for proper gel formation, so make sure to watch carefully and time it exactly as directed. For the freshest flavor and best texture, be sure to leave about 1/2 inch of headspace in your containers when filling them, as the jam will expand slightly when frozen, and always date your containers since freezer jam typically stays fresh for up to 6 months.

What to Serve With Strawberry Freezer Jam?

This sweet and fruity strawberry freezer jam is super versatile and goes well with all sorts of breakfast and snack options. The classic way to enjoy it is spread on warm toast, English muffins, or freshly baked biscuits – there’s nothing better than watching it melt slightly into all those nooks and crannies! For breakfast, try adding a dollop to plain yogurt or oatmeal, or spread it between layers of French toast or pancakes. If you’re in the mood for something simple, a classic PB&J sandwich made with this homemade jam takes the humble lunch staple to a whole new level.

Storage Instructions

Keep Fresh: Once you’ve made your strawberry freezer jam, let it sit at room temperature for 24 hours to set properly. After that, you can keep it in the fridge for up to 3 weeks. Just remember to give it a quick stir if you notice any separation – that’s totally normal!

Freeze: The best part about freezer jam is right in the name – it’s made for freezing! Pour your jam into freezer-safe containers, leaving about 1/2 inch of space at the top for expansion. It’ll keep its fresh strawberry flavor for up to 1 year in the freezer. I like to make a big batch in summer when strawberries are at their peak.

Thaw: When you’re ready to use your frozen jam, just move it to the fridge and let it thaw overnight. Once thawed, give it a good stir and enjoy! Remember to keep it refrigerated and use it within 3 weeks of thawing.

Preparation Time	10-15 minutes
Cooking Time	5-10 minutes
Total Time	24 hours (plus 15-25 minutes)
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-3000
• Protein: 0-5 g
• Fat: 0-5 g
• Carbohydrates: 600-700 g

Ingredients

• 2 cups mashed fresh strawberries (around 1 lb)
• 2 tbsp freshly squeezed lemon juice
• 4 cups granulated sugar
• 3/4 cup water
• 1 box (1.75 oz) sure-jell fruit pectin

Step 1: Prep and Crush the Strawberries

• 2 cups mashed fresh strawberries (around 1 lb)

Hull the strawberries and transfer them to a large bowl.

Crush the strawberries using a potato masher or a similar tool until they are well crushed but not fully puréed.

Measure exactly 2 cups of the crushed strawberries to use in the jam.

If you have any leftover, save it for another use.

Step 2: Mix Strawberries with Lemon Juice and Sugar

• 2 cups mashed fresh strawberries (from Step 1)
• 2 tbsp freshly squeezed lemon juice
• 4 cups granulated sugar

Add the freshly squeezed lemon juice to the measured crushed strawberries and stir well to combine.

Gradually add the granulated sugar, stirring until it starts to dissolve.

Let the mixture stand for 10 minutes, stirring occasionally to help the sugar dissolve fully.

Step 3: Dissolve the Pectin

• 3/4 cup water
• 1 box (1.75 oz) Sure-Jell fruit pectin

In a small saucepan, combine the water and fruit pectin.

Stir the mixture together, then place the pan over high heat.

Stir constantly; it’s normal for the pectin to look a little lumpy at first.

Bring the mixture to a boil and let it boil for 1 minute, stirring all the while.

Remove the saucepan from the heat once the time is up.

Step 4: Combine Berry Mixture with Pectin

• strawberry, lemon juice, and sugar mixture (from Step 2)
• pectin mixture (from Step 3)

Pour the hot pectin mixture from Step 3 into the strawberry and sugar mixture from Step 2.

Stir everything together for about 3 minutes, until the sugar is completely dissolved and the mixture is smooth—it’s okay if a few small sugar crystals remain, but you don’t want the jam to be gritty.

I like to make sure there’s absolutely no visible clumps before moving on, since it helps the texture stay pleasant once it sets.

Step 5: Jar and Set the Jam

Spoon the completed jam into five clean 8-ounce freezer-safe jars or other containers, making sure to leave about 1/2 inch of space at the top for expansion in the freezer.

Loosely cover the jars and allow them to sit at room temperature for 24 hours so the jam can set.

After this, seal them tightly.

The jam can be stored in the refrigerator for 3 to 4 weeks, or in the freezer for up to a year.

A personal tip: I like to label the jars with the date so I can keep track of freshness.