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!
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.
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.
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.
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.
CONSIDER SERVING WITH:
- Slathered on a toasted English Muffin
- Honey Whole Wheat Bread
- Cinnamon Applesauce Bread
- Cornbread
- Flaky Buttermilk Biscuits
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Recipe
30-minute Strawberry Freezer Jam
Equipment
Ingredients
- 2 cups crushed strawberries (about 1 qt. fully ripe strawberries, stems removed, then diced)
- 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
Instructions
- 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!
Notes
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
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*I originally shared this recipe July 2014. Updated June 2019.
This post contains affiliate links.
This recipe is fantastic! It is my go-to recipe for strawberry jam. So easy and so delicious!
Do you have a recipe for canned strawberry jam also if so could you please send it through my email. Thank you
Hi Gail, here is the surejell recipe for canned strawberry jam – http://www.kraftrecipes.com/recipes/surejell-strawberry-jam-51957.aspx
What is the directions for the peach and grape those are my two favorites
Here is for peach: https://tastesbetterfromscratch.com/peach-freezer-jam/ and here is for grape: http://www.kraftrecipes.com/recipes/surejell-grape-jelly-52026.aspx
You dont have to put them in a canning pot to seal the jars?
That is for processed “shelf” jelly”. This is just a freezer jam recipe
Can this be used for jelly?
Here is the surejell recipe for canned jelly: http://www.kraftrecipes.com/recipes/surejell-strawberry-jam-51957.aspx
Regarding instruction #1, five cups of jam won’t give you 5 pints of jam. Did you mean (5) half pints?
You are correct. Step one of the recipe says Pint jars, which I purchased. This recipe only filled 2-1/2 Pint jars. I wish I’d have read the entire post more closely; the recipe’s Step One should say 5 to 6 HALF PINT JARS.
I’m so sorry for the typo! I have updated the recipe card.
Step One in the recipe reads 6 PINT jars, and should be corrected to 6 HALF PINT jars. I bought the wrong size….Otherwise the recipe is easy and yummmmmy!
Thank you so much for catching that error. I have updated the recipe card!
Can I go ahead and “can it” instead of freezing?
If you want to can it, use this recipe: http://www.kraftrecipes.com/recipes/surejell-strawberry-jam-51957.aspx
Can you use blackberries???
Hi Donna, the amounts for blackberries are as follows: 3 pints blackberries (6 cups), 5 1/4 cups sugar and 1 box Sure-Jell pectin. The method is the same. Sounds yummy!
Are the measurements for blueberry jam the same as blackberry?
Here is the surejell blueberry jam recipe: http://www.kraftrecipes.com/recipes/surejell-blueberry-jam-51002.aspx
When I made this my berries stayed at top and the clear liquid on bottom, what went wrong?
Hi Jeannie, that is most likely from not dissolving (stiring) the sugar well enough. The sugar will sink to the bottom if it wasn’t dissolved well enough. It will probably still taste yummy–just good to know for next time. And you could stir the jar each time you use it.
Hi Rose, You could try Splenda if you want but it wont turn out the same and will probably be really runny… It turns out best with real sugar, but if you want a healthier option you could try the “No Sugar Needed” SureJell package and follow the jam instructions that come in the box. Good luck!
If you use the “No Sugar Needed” SureJell package do you use less sugar? If not 4 cups how many less? – Thank you,
Here is the recipe from Surejell. It looks like they use 4 cups of sugar for 6 cups crushed strawberries, so it’s significantly less sugar than this recipe. http://www.kraftrecipes.com/recipes/surejell-for-less-no-sugar-needed-recipes-strawberry-jam-60546.aspx
Do you think I could use Splenda in place of the sugar for the strawberry Jam?
Yes, you can. It is just as good, if not better.