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–+ servings
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 13 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

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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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