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 hands.
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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 squirrel for winter.
But of all the preserving 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 also only 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.
You don’t have to freeze the jam in order to use it. It’s actually ready to eat within about an 30-60 minutes of making it.
And if making freezer jam is your jam (<—-not even a little bit sorry), check out these Blueberry Freezer Jam, Peach Freezer Jam, No Cook Raspberry Freezer Jam, and Blackberry Freezer Jam recipes.
What Ingredients Are In Strawberry Freezer Jam?
- Strawberries!
- Freezer jam pectin
- Sugar
If you already have a batch of Strawberry Puree in the fridge or freeze, that can be the base of your jam.
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, 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 You Make Freezer Jam with Frozen Strawberries?
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 rattling around in your freezer from last year? Clear out that space and use that fruit to make this delicious freezer jam strawberry 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.
If you don’t go through jam very quickly, try the 4 oz jars. They are perfect for this recipe and so many other little homemade snacks.
If you’re short on space for jars in the freezer, you could also use 1-cup Souper Cubes to freeze the jam and then remove the jam “blocks” once they have frozen and store in freezer bags.
Here’s How to Make It:
I’ll walk you through the process with some photos, and you’ll find a printable recipe card below with measurements, etc.
- Remove the tops of the strawberries and slice each berry into 4-8 pieces.
- Use a potato masher, food processor, or immersion blender to mash 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 1/3 cup of freezer jam pectin. Mix with a 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 fruits. If using peaches, you’ll also want to add 2 tbsp of bottled lemon juice per batch. Get more details in our Peach Freezer Jam recipe.
- Strawberry freezer jam is good for three weeks in the fridge or 9-12 months in the freezer.
Strawberry Freezer Jam Recipe
Ingredients
- 3 1/2 cups strawberries, sliced with tops removed {~2 lbs}
- 1 cup sugar
- 1/3 cup freezer pectin
Equipment
- Ladle
Instructions
- Remove the tops of the strawberries and slice each berry into quarters or eighths.3 1/2 cups strawberries, sliced with tops removed
- Use a potato masher or immersion blender to mash the berries. I find the best texture is a mix of mostly puree with some chunks of strawberry mixed in.
- Measure 3 1/2 cups of mashed strawberries. Add sugar and freezer jam pectin. Stir mixture with a spoon for three minutes.1 cup sugar, 1/3 cup freezer pectin
- Ladle into your preferred containers, put the lids on, and allow them to sit at room temperature for 30 minutes. Then freeze!
Notes
- You don’t have to freeze the jam in order to use it. It’s actually ready to eat within about an hour of making it.
- It’s good for three weeks in the fridge or 9-12 months in the freezer.
- You can use frozen strawberries. You’ll need to drain at least half of the excess liquid that happens during the thawing process.
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From the moment a kind and thoughtful neighbor brought me 5lbs of strawberries they had picked, this has been my go-to recipe for freezer jams of many fruits, from strawberries to black raspberries, and even to figs. I have to tweak the ingredients a bit for some of the other fruits, but this recipe is printed and saved in a notebook old-school style should a robot uprising end the Internet.
I love your neighbor!! And I am honored that my freezer jam recipe will survive the AI apocalypse. 🙂
Hi! Could I use maple syrup instead of sugar? Feel like it should be the same since once regular sugar dissolves it is a liquid?
Hi Carolyn, yes you should be able to. I have never tried it so I can’t speak to the flavor or final consistency of the product.
If you give it a try, please come back and let me know how it was.
Homemade jam will truly ruin you for the store-bought kind – there is just no comparison, flavor wise! Yum.
You’ve got that right, lady!!!
I did it, I finally made this!
And can I just say I showed amazing restraint and only ate a little before getting it in the fridge/freezer?
So I used 2 pounds of frozen strawberries, and I let them mostly thaw before using my immersion blender.
*next time I’ll let them thaw all the way so they blend easier so I can leave some chunks.
*also next time I’ll make sure to measure out the proper amount after I blend them. I forgot to do that this time. Oops.
I am super excited to try some in my chia pudding in the morning.
Girlfriend, I am SO proud of you for making the leap and doing it! Sometimes the hardest part is just starting.
And oh yeah, there is always tons of jam snacking during the making process. Chalk it up to quality control.
Just made this today with blueberries & it turned out beautifully. So fresh tasting & thickened up nicely. I think I will try making another batch using coconut sugar (for myself since sugar & I have our issues).
Thank you as always for the amazing recipes. You are my go to when looking for something to cook!
So glad you liked it Izzy! I can’t wait to hear how it turns out with the coconut sugar.