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.


You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!


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
Save Recipe


  • 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

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

This post contains affiliate links. I love sharing my favorite products and cooking tools with you guys!

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

This post contains affiliate links.

Related Posts

Share Recipe


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.

4.86 from 99 votes (76 ratings without comment)

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. I made the strawberry freezer jam. Love this recipe. It so easy and quick. My husband also loves strawberry jam. He was very impressed and happy.

  2. 5 stars
    This recipe is the best…!!! I followed the recipe exactly and I appreciated the extra hints also. I made 3 batches in no time and the jam is perfect. Here in Ohio local berries are not ready but these beauties were grown in California. Thanks so much for making this recipe sound so easy… It really is……

  3. First time maker of jam here. It’s strawberry season obviously I decided it was a great idea to go pick a bunch. Then realizing that myself and my child cannot eat that many strawberries. Made a batch of this and it came out absolutely perfectly I’m so excited to take it and give it as gifts and to slather it on some biscuits

  4. Thank you for posting this delicious jam recipe as Sure Jell no longer has the recipe directions included in their boxes. Their website only has a strawberry freezer jam recipe using the liquid. Have been making this for a great many years and thank you, thank you for having this recipe I could access!

  5. 5 stars
    Can I strain the strawberries at any point? I would love to make this, but I have diverticulitis and the seeds bother me.

  6. 2 stars
    So I made two batches. First batch I made it just as your recipe said and it was way too much sugar. Second batch I only used 1 1/2 cups of sugar and it came out perfect.

  7. 2 stars
    This is literally just the recipe from Sure-Jell. Exact recipe is in the package. I found it to be way too sweet with not nearly enough fresh fruit flavor. The sweetness overpowers the fruit. Will not be using this recipe in the future.

  8. 5 stars
    I made strawberry jam using this recipe and it was amazing. I loves it and will continue to use this recipe.

  9. 5 stars
    Years ago made this lost my notes on this GUESS WHAT I was so lucky to find that u had it. My children are so happy this is one if their favorite afternoon treats. I keep this in an old refrigerator we keep in basement for all extras. I thank you so much I gave this to my friends who could not find theirs or lost it. You have made our husbands and children happy.

  10. 5 stars
    Followed this recipe exactly and made incredible preserves! I have found that lots of stirring, as the recipe suggests, is the key to insuring the preserves set up properly.

  11. My mom passed away in March of this year but she used to make the best strawberry freezer jam. I tried the Surejell original pectin And the recipe inside but it seems way sweeter than hers used to be. Does anyone have an older suregel recipe For strawberry freezer jam?

  12. 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.

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

  14. 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.)

  15. 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?

  16. 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.

  17. 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.

  18. 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!

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

  20. The top recipe states 2 cups of berries and 2 cups sugar. The recipe below stars 2 cups berries and 4 cups sugar. Is this an error?

    1. Both are the same (read carefully). “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.”

  21. 5 stars
    I tried another recipe first – didn’t like it so hit the internet to find something different! What a difference in the way it came together and how awesome it looks in the containers compared to the first batch!!!!! No separation. Looks like something I want to eat right now!

  22. Just made some frozen strawberry jam. I have been making it for years like my mom. Just tried something different, I strain the berries to remove the juice. ( After I wash the berries there always seams like a lot of liquid) Still measured for the 2 cups berries. Results was that it set in 10 minutes and was ready to freeze and and had lots of chunky berries.Yum

  23. 5 stars
    This is so easy and delicious! So glad I found this recipe, thanks! I may try adding more pectin on my next batch to see how it changes the consistency even though I like it a little runny.

  24. My strawberries all floated to the top of the jar instead of blending in. What would cause this?

    1. Likley there was air trapped in the strawberries that caused them to rise. It’s still safe to eat, stir it together. and next time be sure they are crushed really well.

    1. Yes you can though they might be more juicy when they thaw. So make sure to have an extra package of pectin on had. If it doesn’t thicken up, add another pack of pectin into the mix.

  25. One little tip for making sure all the sugar dissolves is to put the strawberries and sugar in the microwave for 2-3 minutes before you add the pectin. I do this and let it sit while I prepare the pectin.

  26. Thank you for the recipe! I made a double batch today and just realized that I only used two cups of sugar for each batch. They’re on the counter until 4 pm tomorrow, so is there anything I can do to save these two batches?

    1. Hi Francine, this type of jam really needs to be stored in the fridge or freezer. I’d fine a preserves recipe where the jam is canned for long term shelf storage, if you want to ship it. 🙂

  27. I just picked some fresh peaches. Do you have a recipe for freezer jam? Or is it the same fruit to sugar ratio?

  28. I made strawberry jam last night. It will be 24 hours around 8:00. I couldn’t wait to try it so I made toast ,it is soooooo good!!!! But it is a little runny but it hasn’t been 24 hours yet and it’s warm today. Do I have to wait 24 hours before I refrigerate it?

  29. I went strawberry picking today and harvested 9 pounds of the beauties. Question regarding the 24 hours to set up: Do I seal the jars before or after the resting time?

    1. Hi Derek, just to clarify, this recipe is for freezer jam, not preserved/canned jam. The jam lids don’t “seal” like in canned jam because the jam is stored in the freezer.

      1. Similar to Derek’s question (or maybe the same): I have the plastic Ball 8 oz jars and when you say “cover,” I can just set the lid on top and it is covered, or do I twist the lid closed all the way for the 24 hour setting period? Thanks so much!

  30. I have made the strawberry jam and I also used peaches. They were both great. Planning on making more peach this weekend. ❤️❤️❤️

  31. 5 stars
    Okay, this really is the best stuff EVER! Made a batch yesterday and now I’m planning to make more to give as gifts.

  32. 5 stars
    I decided to try out the 30-minute strawberry freezer jam and it was so good! I don’t think I will ever buy another jar of jam from the store ever again. I have been looking for a solution to my jam problem because we have decided as a family to stay away from certain ingredients, so this recipe is everything that I want and nothing that I don’t. Your website is so amazing and I look forward to trying and using more of your recipes.

  33. Hi Lauren. Is it necessary that the jar lids ping if making freezer jam? Also is it necessary to wait 24 hrs to refrigerate or freeze the jam?

    1. Hi Marcia, No the jar lids don’t need to ping since they were never “processed”. And yes, the jam does need to rest at room temperature for 24 hours to allow it to set up. Enjoy!

    2. 5 stars
      I have had a problem with freezer jam not getting firm. I used the recipe Found in Sure Jell box. What am I doing wrong?

      1. Hi Judie, that can happen if your berries are really juicy. It can be easily remedied by cooking another package of pectin and adding it 🙂 Hope that helps!

  34. My hubby bought me the wrong kind of cherries…the bigger dark kinda’ bitter ones and I just put them in the freezer….Is there any way to use them instead??

  35. Can I substitute figs in lieu of the strawberries. This year our fig tree has been producing a plethora of figs and I am running out of ideas on how to utilize them.

    1. I have never tried this so I don’t feel like I can say. However, I would suggest looking on line for a fig jam, sounds delicious!

  36. Can you seal this jam with paraffin wax and store it in a pantry like my mother use to store her jams and jellies will it be safe?

    1. No, sorry this is for freezer only. The kind you are referring to needs to be cooked before pouring into jars.

  37. 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.

  38. 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.

    1. 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.

  39. 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.

    1. It’s now available with metric units. Just click the link at the bottom of the ingredients to change it to metric!

  40. 5 stars
    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. 😉

  41. 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

      1. 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.

  42. Do you have a recipe for canned strawberry jam also if so could you please send it through my email. Thank you

  43. Regarding instruction #1, five cups of jam won’t give you 5 pints of jam. Did you mean (5) half pints?

    1. 4 stars
      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.

    2. 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!

    1. 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!

    1. 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.

  44. 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!

    1. If you use the “No Sugar Needed” SureJell package do you use less sugar? If not 4 cups how many less? – Thank you,