Easiest Homemade Strawberry Freezer Jam (Sure Jell)
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 “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. I think of it like giving myself a little taste of summer year-round!
Why? Because the strawberries are minimally processed. You don’t really cook freezer jam, and the jam doesn’t have to hang out in hot water to can, which preserves the taste of the fresh, ripe strawberries! You get delicious strawberry jam without the fuss of a canning project.
I grew up eating my Grandmother’s jam made with fresh berries. She made homemade country white bread, too, and they were so good together!
I typically make this jam when fresh, local strawberries are available. It makes a HUGE difference in taste! Search for berry farms near you and see if you can purchase several pints of strawberries. I promise that it’s worth the effort!
Can I Make this with Less Sugar?
The amount of sugar used in traditional strawberry jam recipes is a bit shocking. 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 in that context.
But you can definitely make a lower sugar option of this jam. You will need to purchase this Lower Sugar Fruit Pectin Mix, and follow the instructions included in the box.
- 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 only use a few pulses to make sure there’s still some small bits of strawberries in the strawberry mixture.
- YES, there is a lower sugar option. I recommend this pectin.
- We have a big chest freezer
- For containers, I like to use smaller, 4-ounce mason jars. Why? Because once thawed, this freezer keeps in the fridge for up to three weeks. Smaller glass jars ensure that we will use all of the jam in that timeframe.
- Ball also makes freezer containers now, especially made freezer jam!
If you have any leftover crushed strawberries, they’re wonderful over vanilla ice cream!
- 4 cups strawberries
- 4 cups sugar
- 1.75 ounces Original Sure Jell Premium Fruit Pectin
- ¾ cup water
- Wash and hull the strawberries.
- Place strawberries in a large bowl. Use a potato masher to crush the strawberries.
- Use a separate medium-sized bowl to start the jam. Add 2 cups of crushed strawberries and the sugar. Whisk vigorously to combine and allow to sit for 10 minutes, stirring occasionally.
- In a small saucepan, add water and pectin. Bring to a boil over medium-high heat. Allow to boil for one minute, whisking constantly, then remove from the heat.
- Add to strawberry sugar mixture and stir for 3 minutes, until sugar is completely dissolved.
- Immediately fill the containers with the jam mixture, leaving ½-¾ inch space at the top incase the jam expands while freezing.
- Allow to stand at room temperature 24 hours to set.
- Transfer to the refrigerator (good for 3 weeks) or freezer (good for a year) to store.
Nutrition InformationYield 90 Serving Size 1
Amount Per Serving Calories 37Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 10gFiber 0gSugar 9gProtein 0g
The nutrition for this recipe is calculated by an app and may be incorrect.
If you have any leftover mashed strawberries, it’s amazing over vanilla ice cream!