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Learn how to make the easiest and FRESHEST tasting homemade Strawberry Freezer Jam, no water bath or special equipment required! It’s the easiest way to make homemade strawberry jam.

Alright y’all. This is NOT your traditional jam recipe. It’s so easy, a total beginner can do it! This delicious homemade jam is what we call “strawberry freezer jam,” and I think it’s the FRESHEST tasting jam you’ll ever make!

It’s the perfect way to enjoy the ripe taste of fresh fruit in the middle of winter. It is pretty quick to make, but I like to think of it as giving myself a gift! With this strawberry jam in the freezer, I’m able to have a little taste of summer year-round.

I made this jam for the first time today and it came out perfect!!  My first time making any kind of jam and I’m amazed at how easy it was!!! -Ruth

Strawberry Freezer Jam

Why does this jam taste so fresh? Because the strawberries are minimally processed.

You don’t really cook the strawberries for freezer jam. And the jam doesn’t have to hang out in hot water to can, so again, it stays fresh, not cooked down!

This method preserves the taste of the fresh, ripe strawberries! Making freezer jam gives you delicious strawberry jam without the fuss of a canning project.

a photo of strawberry freezer jam in jars

I grew up eating my grandmother’s jam made with fresh berries. She made blackberry jam, crabapple jelly and strawberry jam! And, she made homemade country white bread, too, and her jam was so good with the bread with a smear of butter!

My grandma didn’t just make jam with her fresh strawberries! I remember her making more fresh strawberry dishes like this Easy Strawberry Mousse, Strawberry Dump Cake and Strawberry Fluff Salad!

Strawberry Freezer Jam

I typically make this jam when fresh, local strawberries are available at the grocery store or farmer’s markets! It makes a HUGE difference in taste, and they are usually at more affordable to boot.

To be real with you, I don’t think I would make this recipe in the winter, when strawberries have to be shipped long distances and really aren’t at their best.

Or you can search for berry farms near you and see if you can purchase several pints of strawberries for a big batch of jam! I promise that it’s worth the effort.

fresh strawberries in a crate

Serving Suggestions

When you’re ready to serve your jam, pull it out of the freezer and allow it to thaw on the counter for 1-2 hours, or in the fridge.

This easy strawberry jam is wonderful on toast, waffles, English muffins or sourdough chocolate bread! Or use it to make linzer or thumbprint cookies, like these adorable Heart Jam cookies.

a case of ripe strawberries

Can I Make this Freezer Jam with Less Sugar?

The amount of sugar used in traditional strawberry jam recipes is a bit shocking. I won’t lie to you, it is a LOT of sugar.

I try to remind myself that I only use the jam 1-2 teaspoons at a time, and it’s not so bad when I keep that in mind.

But you can definitely make a lower sugar option of this jam. You will need to purchase this Lower Sugar Fruit Pectin Mix from Sure-Jell and follow in the recipe notes below. It is just as delicious!

Strawberry Freezer Jam

Helpful Tips for Successful Freezer Jam

  1. Use a potato masher to crush the fresh strawberries. It makes it go so much faster! You can also use a food processor to break the strawberries down, but I recommend only using a few pulses. I prefer my strawberry jam with some bits of strawberries remaining to make it just a bit chunky. Of course, if you prefer a smoother texture, blend away!
  2. YES, there is a lower sugar option. I recommend this pectin. The ingredients will differ slightly if you use this lower sugar pectin option. Check the recipe notes below!
  3. We have a big chest freezer and plenty of space to store this jam. Make sure you have enough space in the freezer before attempting this strawberry jam recipe or give your extra jam to friends and family!
  4. For containers, I like to use smaller, 4-ounce mason jars. Why? Because once thawed, this freezer jam only keeps in the fridge for up to three weeks. Smaller glass jars ensure that we will use all of the jam in that shorter timeframe.
  5. Ball also makes plastic freezer containers now, especially made for freezer jam!
  6. Do not immediately transfer the jam from the saucepan to the jar! Give it 5-10 minutes to cool and continue to thicken in the pan before transferring. This will help it to get to the right consistency.

If you have any leftover crushed strawberries, they’re wonderful over vanilla ice cream, cheesecake, or vanilla bundt cake!

Strawberry Freezer Jam

You can also use them in the base layer of this Strawberry Dump Cake recipe!

I really hope you enjoy my Sure-Jell Strawberry Freezer Jam! If you make it, please leave me a comment below.

Easy Strawberry Freezer Ja

Easy Strawberry Freezer Jam Recipe

Yield: 41 ounces
Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 1 day
Total Time: 1 day 25 minutes
Author: Michelle Goth
Learn how to make the easiest and FRESHEST tasting homemade Strawberry Freezer Jam, no water bath or special equipment required! It's the easiest way to make homemade strawberry jam!
5 from 8 ratings
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Ingredients
 

  • 4 cups sugar, leveled off
  • 2 cups fresh strawberries, crushed (about 4 cups whole strawberries, hulled and stem removed)
  • 1.75 ounces Original Sure Jell Premium Fruit Pectin
  • 3/4 cup water

Equipment

Instructions
 

  • To a large bowl, add crushed strawberries and sugar. Stir vigorously to combine. Allow to sit for 10 minutes, stirring occasionally.
  • In a small saucepan, add water and pectin. Bring to a boil over medium-high heat. Once it begins to boil, allow to boil for one minute, whisking constantly. Remove from the heat.
  • Add the hot pectin mixture to the strawberry sugar mixture and whisk for 3 minutes, until the sugar crystals are completely dissolved. Allow to rest for 5-10 minutes, whisking occasionally.
  • Pour the strawberry and pectin mixture into jars or containers. Leave a 1/2-3/4-inch space at the top of the jar. The jam will expand when it freezes, and it needs a bit of room in the jar to do that. Cover with lids once the jam has cooled to room temperature. Remember to wipe off any jam that got on the rim of the jars.
  • Allow to stand at room temperature 24 hours to set.
  • Once set, transfer to the refrigerator (good for 3 weeks) or freezer (good for a year) to store.

Video

Notes

This recipe will make about 41 ounces of jam, so you will need to have the right number of jars. This equates to (links to purchase on Amazon):12 4-ounce jars, 6 8-ounce jars, 4 12-ounce jars
When measuring the sugar and crushed strawberries, make sure to level it off for the exact amount of sugar. Too much of either can give your jam a waterier consistency. It will still taste good if this happens.
I use a potato masher to crush the strawberries, but you can also use a blender or food processor. It does not need to be perfectly smooth; some chunks here and there add good texture to the jam!
LOW SUGAR PECTIN OPTION:
*Note from Michelle: As of spring 2025, I believe the formula may have been changed for the low sugar Sure Jell as recent batches have been turning out runny. It still tastes good but isn’t thick enough. Some report it being fine, but enough have said it’s runny. I am working on re-testing it to see if I can reproduce the runniness. 
The ingredients for the low-sugar pectin:
Bring the water, pectin and sugar to a boil for one minute and whisk continually. Add strawberries and allow to boil for another minute, stirring with the whisk. Remove from heat and allow to cool for 5 minutes. Transfer to jars or containers. Once the jam has come to room temperature, cover and allow to rest at room temp for 24 hours to fully set! Then you can stick it in the freezer or fridge to store.
Serving: 1, Calories: 37kcal, Carbohydrates: 10g, Sugar: 9g
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