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 mins
Cook 20 mins
Total 25 mins
Add to Meal Plan


  • 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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Recipe Rating


  1. I can’t wait to try this recipe. My mom and dad used to make this and it was all a rage. Looking forward to giving some to my sister.

  2. What about Blackberry jam ? Husband wants jelly because of the seeds. Don’t know what to do with the seeds.

  3. 1 star
    I looked up the recipe and tried this one which I was thinking was from surejell. I should have looked in my recipe box. This recipe did not dissolve the sugar and it did not set up. It seemed very sugary. My second batch, I heated up the strawberries some to dissolve the sugar. Still didn’t set up. I knew I could do another container of SureJell, but now it is not set and has a funny texture. I’ve been making freezer jam for YEARS. Something didn’t seem right and it was WAY too sugary. I looked at the original recipe and realized everything was different. Original recipe: 4 cups strawberries, 3 sugar. Mix sugar and surejell and add one cup of water. Boil the sugar mixture with a rolling boil for one minute and add into the strawberries. Delicious! Set up! Not too sugary. Such a difference in the recipes with the strawberry:sugar ratio. I’ll never be lazy about going to my recipe box again for this. (The box I bought didn’t have the recipes included.)

  4. I made a batch last night and got up this morning and the chunky fruit has separated in the jars and it’s obviously runny still. I’ve never had this happen. What can I do?

  5. 5 stars
    I used to make this all the time before they built up the town around us. I miss those strawberry fields! I would buy seconds for a steal. Those were the days. Now every so often, a batch would come out runny. Instead of boiling a second pectin pack, it would get relabeled as syrup! Delicious on pancakes, waffles, cake, ice cream, you name it.

  6. 3 stars
    I love how you explained each step. I was very excited to make this recipe. I did a have a problem, so perhaps I did something wrong. I thought I was following the recipe exactly but who knows. After stirring the pectin mixture (used SureJell) into the strawberries and sugar, I couldn’t get the sugar to completely dissolve. After stirring for 10 minutes, I finally gave the entire mixture a small amount of heat on the stove. I removed the pan occasionally hoping to avoid cooking the fresh berries. After a few more minutes, the sugar seemed dissolve. I now have it in jars and it may be ok. I can let you know. But it also might not set up. Which is not the biggest deal — it tastes great. But hopefully it will set up.

  7. Ty for receipt we’re making some down done 70 pints an half pints blackberries freezer jam my berries done good . Going try this different from first one sound better to . Ty

    1. Unfortunately liquid pectin and powdered pectin are not directly interchangeable and i’ve not experimented with it!

  8. I was wanted to add some fresh lemon juice to this. Do I need to alter anything in the ingredients if I do that?

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