Strawberry Freezer Jam Recipe
The freshest tasting jam you’ve ever had, this Strawberry Freezer Jam Recipe is so simple to make. Just three ingredients and 20 minutes, and you’ll have homemade strawberry jam made by your very own two hands. Like a boss.
I’ve never been one to shy away from a canning project. I like to tackle big batches of things like canning peaches, canning applesauce, or canning tomato soup to put up like a crazed prepper squirrel for winter.
But of all the canning recipes I make, strawberry jam is hands down the family favorite. And you can too can make this amazingly easy frozen strawberry jam. And I’m going to show you how.
What is the Difference Between Jam and Freezer Jam?
In a nutshell, freezer jam involves zero cooking or actual canning skills. No canning supplies are needed. Based on the name, you’ll note it needs to be stored in the fridge or freezer; it is not shelf-stable and therefore it is perishable!
But more than being simple to make, freezer jam is incredibly fresh tasting and the colors are brighter and more vibrant because the mixture is not cooked. Strawberry freezer jam is pure sunshine in a jar.
It takes about 15 minutes as opposed to hours. This is the lazy person’s jam.
This jam is so easy that a kid could make it.
What Ingredients Are In Strawberry Freezer Jam?
- Freezer jam pectin
Can I Use Less Sugar in Freezer Jam?
Yes, but my recipe already calls for significantly less sugar than the pectin company recommends. If you plan to lower the sugar even more, please note the consistency of the final product will be impacted. But yah know, it will still be absolutely delicious. Call it strawberry ice cream sauce and no one will be the wiser.
It isn’t a kitchen failure, it’s a marketing opportunity.
Can I Use Alternate Sweeteners in Freezer Jam?
Yes. If you want to replace the sugar with an alternative sweetener, you can. For Splenda you would want to use a 1:1 ratio, so 1 cup of sugar would be 1 cup of Splenda.
To replace with Stevia, you would use 1 tsp of powder or liquid concentrate to 1 cup of sugar. Please note, without the “bulk” of the sugar, your freezer jam is very likely to be much runnier if using Stevia.
Can I Use Frozen Berries to Make Freezer Jam?
Right now, you’re probably asking “can you make jam using frozen fruit”. The answer is a big “Yes”! You’ll need to drain at least half of the excess liquid that happens during the thawing process.
One of the benefits of using storebought frozen fruit is that it is picked at the peak of freshness which means it was frozen with as many nutrients as possible.
Perhaps you still have a few bags from freezing strawberries last year rattling around in your freezer from last year? Clear out that space and use that fruit to make this delicious freezer jam recipe.
Please don’t buy “fresh” strawberries in January at the store. They just taste like utter junk. But if you’re desperate for some delicious homemade jam, frozen berries are a wonderful alternative.
Can I Use Other Pectins to Make Freezer Jam?
Yes, but you’ll likely need to cook the pectin with sugar and some liquid prior to adding it to the fruit. You will also need to allow the jam to sit out at room temperature for 12 hours before it is considered ready.
Freezer jam pectin is designed for the recipe I am outlining below and takes all the guesswork out of the process.
The good news is the freezer jam pectin is pretty easy to track down. You can find the Mrs.Wages brand online, and Ball also sells some online or at most stores that carry canning supplies (feed stores, small independent hardware stores, Target, and Wal-Mart). I have used both brands and both work great.
What Containers to Use For Freezer Jam?
They do sell special plastic containers for freezer jam, but I also just use 8 oz glass jam jars that I already have. You could technically use any container that will survive the freezer. Use what you have on hand. You can also check out my canning supplies list for the best resources for affordable canning jars.
Here’s How to Make It:
- Remove the tops of the strawberries and slice each berry into four pieces.
- Use a potato masher, food processor, or immersion blender to chop the berries. I find the best texture is a mix of mostly puree with some chunks of strawberry mixed in. It is really your preference.
- Measure 3 1/2 cups of berry blend. Add 1 cup of sugar and 1/4 cup of freezer jam pectin. Mix with a large spoon for three minutes.
- Pour into your preferred containers, put the lids on, and allow them to sit at room temperature for 30 minutes. Then freeze!
Pro Tips/Recipes Notes:
- You’ll find freezer jam a bit runnier than a traditional strawberry jam. The fresh, bright flavor will win you over and you’ll likely find “normal” jam sickeningly sweet after enjoying your own homemade jam.
- Using high-quality ripe fruit will produce a quality jam. Using low-quality fruit will inevitably impact the jam’s flavor.
- If you are using frozen berries, allow them to sit out at room temperature for a few hours to thaw.
- If you’re using glass jars, make sure you leave 1/2 inch of headspace when filling the jars. Headspace is the space between the top of the food and the top of the jar. You need to give the jam a bit of room to expand in the freezer.
- This can easily be duplicated with any other berries or most fruits. If using peaches, you’ll want to add 2 tbsp of bottled lemon juice per batch.
- Strawberry freezer jam is good for three weeks in the fridge or 9-12 months in the freezer.
Consider Serving With:
- Squishy Soft Homemade Pretzel Rolls (the strawberry jam mixed with that kosher salt on top on the rolls? Ugh, hold me. So good).
- Easy Instant Pot Yogurt
- Simple Whole Wheat Bread
- Fluffy Whole Wheat Waffles
MORE RECIPES LIKE THIS:
- Check out all these Pantry Staples You Can Make Yourself
- Blackberry Syrup
- Canning Apple Butter
- Homemade Vanilla Extract
- How to Make Powdered Sugar
- Check out all my canning recipes!
Making this recipe or others?
This Strawberry Freezer Jam Recipe is so simple to make. Just three ingredients and 20 minutes to your own homemade strawberry jam.
Remove the tops of the strawberries and slice each berry into four pieces.
Use a potato masher or immersion blender to blend the berries. I find the best texture is a mix of mostly puree with some chunks of strawberry mixed in. It is really your preference.
Measure 3 1/2 cups of berry blend. Add 1 cup of sugar and 1/4 cup of freezer jam pectin. Mix with a large spoon for three minutes.
Pour into your preferred containers, put the lids on, and allow them to sit at room temperature for 30 minutes. Then freeze!
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