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.
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30-minute Strawberry Freezer Jam
Recipe Video
Ingredients
- 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
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.
Lisa says
What can you use if you do not have a food processor?
Lauren Allen says
You can dice the strawberries by hand 🙂
Emogene says
I always use the light SureJell. It takes less sugar but the product is just as good but not as sweet. I use that when I make freezer jam and several different kinds of Jelly.
Debbie Guilbeaux says
It didn’t work for me it was way to thick.
Linda Bucheit says
I wanted to tell you I made this 30 minutes freezer strawberry jam it turned out AMAZING I have never done canning or anything like it this I CAN DO AND DID TURNED OUT GREAT thank you so much for this post
Lauren Allen says
So happy to hear that! Thank you for sharing!
Lisa says
I have fresh strawberries that I froze can they be used for this recipe
Lauren Allen says
I haven’t tried so I’m not sure, but it should work as long as you unthaw and drain the berries well.
Lex says
Not only do I love this freezer jam recipe with all of my heart, but it’s the only one I recommend to family and friends! It’s so simple and easy, yet amazing. I can get my husband and daughter to eat anything with this jam on it. 😉
Paula Falconer says
It would be so great if you could list the measurements by weight as this would be more accurate and best for those like me, living abroad where metric is used.
Cookir says
Can one use fresh cherries?
Lauren Allen says
Sure! But the measurements change slightly. Here is the freezer cherry jam recipe from surejell http://www.kraftrecipes.com/recipes/homemade-surejell-cherry-freezer-jam-52994.aspx
Elaine says
I guess the makers of SURE-JELL don’t want anyone to use your recipe that doesn’t use their product. The problem is that product is not available here. I was thinking of trying to compare the weight quantity to an equivalent pectin available but your photo has a strategically placed strawberry blocking the NET WT. So ‘a box’ is really not helpful.
Lauren Allen says
I’m really confused by your comment. If you click the 1 box “surejell fruit pectin” listed in the recipe ingredients it will take you to the exact ingredient I used (sold on amazon, but I can buy the same box in my regular grocery store). All boxes of surejell pectin are the same size, 1.75 ounces.
Anita ( Borders ) Goodman says
My Mom made what she called freezer jam and we put it on toast and home made I’ve cream as a sauce boy was it good. Don’t remember how she made it. I have her recipe somewhere.
Carolyn Howard says
can i use fresh peaches ? if so how many cups of peaches do i need
Lauren Allen says
Hi Carolyn, here is my recipe for peach freezer jam https://tastesbetterfromscratch.com/peach-freezer-jam/ Enjoy!