I can confidently say this Strawberry Freezer Jam is the best and easiest you’ll ever make! It’s perfectly sweet, made in about 30-minutes, lasts in the freezer for up to 1 year!

A mason jar half full of strawberry jam with a butter knife inside. Two additional jars of jam and fresh strawberries in the background.
Strawberry Jam

I’ve mentioned before how spoiled I was growing up with a mom who made everything, and I mean everything, from scratch! I can honestly say that I’ve never had to eat store-bough jam before, and I’ve become so accustomed to delicious homemade jam–like this Strawberry Freezer Jam that I can’t even stand the other stuff!

I don’t really feel bad about being a jam snob, however, because it’s SOO easy to make!  Take this Raspberry Freezer Jam or homemade Peach Jam, for example. Both can be made in under thirty minutes! Simple, delicious, and super easy!

How do you make strawberry jam?

This strawberry jam recipe is so ridiculously easy, and only requires 4 ingredients: fresh strawberries, sugar, water and fruit pectin (I use the Surejell brand)!

Start by dicing the fresh strawberries (or use your food processor to finely chop them. Measure out exactly two (gently-packed) cups of diced strawberries. Add the strawberries to a bowl with two cups of sugar and stir well to combine. Allow to rest for 10 minutes. Add remaining sugar and stir well, then allow to rest again for 10 minutes.

Side by side photos of a clear glass bowl with diced strawberries and sugar, and then the mixture stirred together with a spoon in it.

Meanwhile, add water and pectin package to a small saucepan and bring it to a boil, stirring constantly. Boil ,stirring, for 1 min and then remove from heat astir into the strawberry mixture. Stir mixture really well, for several minutes, until sugar is well dissolved.

A liquid measuring cup with water in it next to a package of Sure Jell fruit pectin.

That’s it! fill your jars and allow them to rest at room temperature for 24 hours.

How long can jam be kept in the refrigerator or freezer?

In the freezer, this jam will last up to 1 year!  Once you take it out of the freezer, be sure to store it in the refrigerator.  This homemade jam will last in the refrigerator for 2-4 weeks!

Can you use glass jars for freezer jam?

Yes!  I love to use glass mason jars for freezer jam!  You can also use just about any container that is freezer friendly.

Can you use frozen berries to make freezer jam?

You can use frozen berries to make freezer jam!  Be sure that the fruit is NOT sugared, then substitute an equal amount of frozen fruit for fresh fruit, thaw the fruit to room temperature, and don’t drain the excess juice that is produced from the thawing process.

Slice of bread with strawberry jam on a small white plate. Jam jar and fresh strawberries in the background.
My tips for making perfect jam:
1. Measure Carefully!

Measure the crushed strawberries and the sugar exactly. If you don’t your jam may not set up properly. If you do encounter a situation where your jam doesn’t set up and is too soft or runny, don’t despair! A really easy fix is to just boil another package of pectin and add it to the jam! It will still taste great.

2. Stick with real sugar

Many have asked if you can substitute splenda or another sugar substitute, and I would caution against it, because your jam wont set the same. However, Surejell does have a no-sugar pectin jam recipe you could use instead! follow the instructions that come in the box.

3. Use quality ingredients!

I’ve noticed that quality brand sugar (like C&H) makes a difference in helping the jam set up. (Don’t buy store brand, like “great value”.) Also, good quality, ripe strawberries are a must!

I always use glass Ball mason jars or Kerr mason jars when making jam. The half pint (8 oz) size glass jars are perfect, and this recipe will fill 6 half-pint jars. The jars are freezer friendly (I have never had them break on me), and they’re cute! Tie some ribbon to them and they make a great gift!  However, you can use any freezer friendly container.


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A mason jar half full of strawberry jam with a butter knife inside. Two additional jars of jam and fresh strawberries in the background.
Prep 5 minutes
Cook 20 minutes
Total 25 minutes
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  • 2 cups crushed strawberries (about 1 qt. fully ripe strawberries, stems removed)
  • 4 cups granulated sugar
  • 3/4 cup water
  • 1 box Sure Jell Fruit Pectin (*see note)
  • Containers to put the jam in – I like to use half-pint mason jars


  • Rinse and dry the containers you’d like to put the jam in (enough for 5 cups). I always use glass mason jars but plastic containers work great also. This recipe fills 5-6 half pint jars.
  • In a food processor add strawberries and pulse just a few times, until strawberries are well diced, but not totally mashed. 
  • Measure exactly 2 cups of strawberries into a large bowl. (It’s really important to measure the berries and sugar exactly, or the jam will not set properly.) 
  • Add the sugar, one cup at a time, stirring really well after each addition. Let stand for 10 min., stirring occasionally.
  • Meanwhile, add water and pectin package to a small saucepan. 
  • Bring to a boil over high heat, stirring constantly. 
  • Once boiling, stir for 1 min. Remove from heat and add it to the strawberry mixture. 
  • Stir mixture really well, for several minutes, until sugar is well dissolved.
  • Fill containers with jam and leave 1/2” of head-space at the top. 
  • Cover with lids and allow to stand at room temperature for 24 hours.
  • After 24 hours you can store jam in the refrigerator for up to 4 weeks or freeze it for up to 1 year!
  • You might also like Raspberry Freezer Jam!


*Try the “No Sugar Needed SURE-JELL fruit pectin if you’d like to make this strawberry jam recipe with less sugar! *If for some reason your jam is runny and doesn’t set up properly, you can pour it all back into a mixing bowl, boil another package of pectin, and add it to the jam.
Tips for making perfect jam are listed in the post above!


Calories: 558kcalCarbohydrates: 144gSodium: 20mgPotassium: 73mgFiber: 1gSugar: 135gVitamin C: 28.2mgCalcium: 8mgIron: 0.5mg

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*I originally shared this recipe July 2014. Updated June 2019.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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