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Three-Ingredient Strawberry Freezer Jam

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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.

a jar of strawberry freezer jam with a bowl of fresh strawberries

I’ve never been one to shy away from a canning project. I like to tackle big batches of things like peaches, applesauce, or tomatoes to put up like a crazed prepper squirrel for winter.

But of all the things I make, strawberry jam is hands down the family favorite.

The Low-Sugar 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.

a little boy in an apron making strawberry freezer jam

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?

a hand taking a strawberry from a bowl with bowls of pectin and sugar

  • Strawberries!
  • Freezer jam pectin
  • Sugar

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:

  1. Remove the tops of the strawberries and slice each berry into four pieces.
  2. 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.
  3. 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.Process shots for making strawberry freezer jam
  4. Pour into your preferred containers, put the lids on, and allow them to sit at room temperature for 30 minutes. Then freeze!Process shots for strawberry freezer jam

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:

jars of strawberry jam with a bowl of fresh strawberries

Making this recipe or others?

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Strawberry jam in a small jar with a bowl of strawberries in the background
5 from 7 votes
Three-Ingredient Strawberry Freezer Jam
Prep Time
15 mins
Total Time
15 mins

The freshest tasting jam you've ever had, Three-Ingredient Strawberry Freezer Jam is so simple to make. 

Course: Condiments
Cuisine: American
Keyword: Freezer Jam, no cook jam, simple strawberry jam
Servings: 64
Calories: 15 kcal
  1. Remove the tops of the strawberries and slice each berry into four pieces.

  2. 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.

  3. 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.

  4. Pour into your preferred containers, put the lids on, and allow them to sit at room temperature for 30 minutes. Then freeze!

Nutrition Facts
Three-Ingredient Strawberry Freezer Jam
Amount Per Serving (1 tbsp)
Calories 15
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 12mg 0%
Total Carbohydrates 3g 1%
Dietary Fiber 0g 0%
Sugars 3g
Protein 0g 0%
Vitamin A 0%
Vitamin C 5.6%
Calcium 0.1%
Iron 0.2%
* Percent Daily Values are based on a 2000 calorie diet.

This post contains affiliate links and we may earn a commission at no additional cost to you if you click through and make a purchase. This allows me to continue to provide free content, and I only share products that I use and love myself.

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.

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20 comments on “Three-Ingredient Strawberry Freezer Jam”

  1. I am so trying this! Where do you get the freezer jam pectin? Regular grocery store?

  2. That’s it, seriously? The hell haven’t I tried this before?! Sheesh. Thanks!!!

  3. I’d also like to know where you get the freezer jam pectin as well as the plastic freezer jam jars!
    Thanks for sharing! I’d love to give this a try!

  4. I don’t have one of those mixer things. What else can I use??

  5. Where did you get your containers? This is way to easy NOT to make! Thanks!

    • I’m not sure where you live, but any grocery store around me that carries even limited canning items has them. I’ve also seen them at Wal-mart and Target, and I know Amazon has them. You might want to also check out smaller/local hardware stores!

      Even plain glass jelly jars would work wonderfully!

  6. we made this today, with fresh strawberries… I’m using all my will power to not stick a straw in it and slip into a strawberry jam induced coma…yum!!

    • So good right? We’ve been ruined for other jams because it’s so fresh and delicious. All other jams are too sweet after trying this one. We love it!

      Troy dips cookies and crackers in to it. We named them “jam crackers”. It’s like the episode of Friends when Joey is devouring all the jam Monica made!

  7. Does this recipe require a sugary addition (for thickening or something like that)? I normally use Stevia at home and would love to give that a try instead.

  8. Good trick for at the end of the fruit season and for when you have a crap load of fruits starting to go bad, but no time or inclination to turn them into jams or what have you – cut the suckers up and freeze them (depit peaches and cut them in tho chunks – doesn’t have to be fine). Then in winter, when your jam or chutney supply has run out, whip out a bag of these frozen fruits and boil and make jam as per usual. I think it might be a tad more watery than fresh fruit and watch out for freezer burn as this will impact the taste… maybe rather just stick to chutney if this scares you, as the curry probably will mask most freezer “taste”

    A trick my mom believes in wholeheartedly

  9. Tried this last week with peaches that were overripe…it was delish! Just used old cleaned jam jars, and Ball jars for storage. I could eat it by the spoonful! Bet this jam would be great mixed into homemade ice cream! Thanks for the great recipe

  10. I make strawberry freezer jam every year. I make it in a big bowl and than measure it out into sandwich size zip lock baggies. They freeze flat and that makes storage so simple. When we want jam I just thaw out the baggie and put it into a jar.

  11. 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!

  12. 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.