Strawberry freezer jam is a no-cook method of making jam that will last in the fridge for weeks or the freezer for months.
Simply chop some fresh berries, mix with sugar, orange rind if you’d like, and some freezer jam pectin. Stir and enjoy!
Strawberry freezer jam is so easy to make, that even the kids will want to get their ‘jam’ on!
An Easy Strawberry Jam
When my kids were little, we used to make so much freezer jam! It’s still a favorite for everyone.
- We love this super easy recipe because there’s no boiling, reducing, or cooking!
- Simply mix the ingredients, let them ‘set,’ and then store them in your favorite jars!
- This jam requires no canning, just pop it into the freezer to keep it for months.
- Strawberry jam makes perfect hostess gifts! Dress up a mini-mason jar with a ribbon and a tag.
- Freezer Jam Pectin is the secret ingredient for a delicious jam with the perfect consistency! Look for pre-measured packets or liquid fruit pectin for a foolproof jam every time!
Ingredients in Strawberry Freezer Jam
Strawberries – Choose firm, fresh strawberries that are clean and free of any debris. Frozen berries can work, too! Let them thaw and drain in a colander in the sink before using.
Citrus – While it’s optional, a bit of orange zest adds a bright flavor to the jam. A teaspoon of lemon juice will work, too!
Pectin- Pectin is a natural thickener found in plants and nuts. Popular brands of fruit pectin are Certo, Ball, and SureJell. Be sure you are using pectin intended for freezer jam like this one. See recipe notes for more information.
How to Make Strawberry Freezer Jam
Nothing beats strawberry jam slathered on a white bun or drizzled over vanilla ice cream.
- Combine chopped/crushed strawberries with orange zest & sugar and rest (per the recipe below).
- Slowly stir in a packet of pectin and continue stirring gently for about 5 minutes.
- Rest 2 minutes and then stir 2 minutes more.
- Pour into jars and enjoy.
Tips
While this Strawberry Freezer Jam recipe is easy to make, here are a few tips to ensure success.
- Ensure the pectin you use is intended for freezer jam like this one.
- If using pectin that does not say freezer jam, it will need to be boiled with ¾ cup of water first and mixed into two cups of crushed fruit. See recipe notes.
- Use room temperature berries.
- We prefer to chop the berries by hand, and then mash a few with a potato masher. If you use a food processor, pulse just a couple of times, you don’t want them pureed.
- Stir in other chopped fresh fruit like raspberries or peaches.
How to Use Freezer Jam
There are so many ways to use strawberry freezer jam, it has a more fresh flavor than purchased jam so it’s great on all kinds of recipes!
The fruit is crushed/chopped for freezer jam, it is not cooked. Fruit is most often cooked for regular jam.
No, freezer jam can be eaten once it’s made and does not need to be frozen first.
It will keep in the fridge for 2-3 weeks or the freezer for 1 year.
I like to freeze it in plastic freezer jam containers or even in zip top freezer bags. Thaw the jam in the fridge overnight before using.
We have made strawberry rhubarb jam without pectin but this recipe has not been tested without pectin. We hope to work on a version without pectin soon!
Storing Strawberry Jam
Keep freshly made strawberry freezer jam in the refrigerator for up to 2 weeks and in freezer-safe containers in the freezer for up to a year.
Thaw jam in the refrigerator overnight or on the counter for a couple of hours.
Surplus of Strawberries?
Did you make this Strawberry Freezer Jam? Leave a rating and a comment below!
Strawberry Freezer Jam
This 4 ingredient jam is one of the best ways to use up all those summer strawberries!
Wash the strawberries and finely dice. Use a masher to slightly crush some of the berries until you have 4 cups of berries total.
Zest 1 teaspoon of zest from the 1 orange if desired. Add to the strawberries along with the sugar. Mix well and rest for 10 minutes.
Stir in the pectin, a little at a time, until incorporated. Continue gently stirring for 4 minutes with a spoon.
Let rest for 2 minutes. Stir for 2 minutes more.
Pour into freezer jam jars or glass jars.
To use regular fruit pectin:
- Combine 2 cups of crushed/chopped berries (about 1 pint before crushing) with 4 cups of sugar and citrus zest if using.
- Bring ¾ cup of water and 1 packet of pectin (like Sure-Jell) to a rolling boil for 1 minute.
- Stir the pectin into the fruit mixture stirring for 3 full minutes.
- Pour into jars and rest at room temperature 24 hours. Refrigerate or freeze.
Calories: 58 | Carbohydrates: 15g | Potassium: 45mg | Sugar: 14g | Vitamin A: 15IU | Vitamin C: 16.7mg | Calcium: 6mg | Iron: 0.1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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