Three-Ingredient Strawberry Freezer Jam
The freshest tasting jam you’ve ever had, Three-Ingredient Strawberry Freezer Jam is so simple to make. Just 20 minutes from start to finish and you’ll have homemade jam made by your very own two hands. Like a boss.
But of all the things I make, strawberry jam is hands down the family favorite.
The Easy Strawberry Jam I put up every year is low-sugar thanks to using Pomona’s Pectin. Even with the name “Easy Strawberry Jam”, it still involves sanitizing jars, water bath canning, and some cooking.
There are days when we’re out of jam and I just need some jam now. Like right now. That is where Three-Ingredient Strawberry Freezer Jam comes into play.
I’d like to say that I make freezer jam because it tastes great (it does.So fresh!), or that it uses less sugar than traditional recipes (it does!). But, in all honesty, I make freezer jam because it’s easier than canning. 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 Is Freezer Jam?
Basically, it a no-cook jam that you blend, mix and freeze. No canning, no waiting for the jars to seal, and no fuss. 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!
As the jam is not cooked and the mixture is not reduced, you’ll find freezer jam a bit runnier than a traditional canned jam. The fresh, bright flavor will win you over and you’ll likely find “normal” jam sickeningly sweet after enjoying your own homemade jam
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 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 Strawberry Freezer Jam?
Yes and please do! 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 of frozen berries rattling around in your freezer from last year? Clear out that space and use that fruit to make some delicious freezer jam.
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 wonderful.
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 sells some in a small container at most stores that carry canning supplies (feed stores, small independent hardware stores, 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. Goodwill and garage sales are amazing sources for jars if you are in the market for some.
If you don’t go through jam very quickly, try the little 4 oz glass jars. They are perfect for this recipe and so many other little snacks.
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 by hand 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:
- Need to make more or less of the recipe? Click and slide the “servings” number on the recipe card and the ingredients will adjust as needed. Easy peasy lemon squeezy.
- 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
Making this recipe or others?
The freshest tasting jam you've ever had, Three-Ingredient Strawberry Freezer Jam is so simple to make.
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 by hand 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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This recipe was originally published in April 2012. It has been retested and updated with reader feedback. New photos have been added and the recipe has been made printable.