strawberry freezer jam in jars

“Oh, Aunt Ginny is coming! That means strawberry jam!”

That was me, as a little girl, anytime I heard my Aunt Ginny, Papa’s sister, was coming for a visit. She and her husband lived in Plant City, Florida, and would visit my grandparents a couple of times a year. They would always bring whatever was fresh at the time, either strawberries or oranges, but my favorite was Aunt Ginny’s strawberry jam.

Aunt Ginny’s strawberry jam was different from everyone else’s. It tasted just like strawberries, but sweeter. Mama and Granny made jellies and preserves, but rarely strawberry because we didn’t have those for a while…at least until my grandfather started driving down to Plant City to get strawberry plants and strawberries.

I thought the jam was a secret formula that only Aunt Ginny knew, and figured it was lost to me forever after she passed away. And then through family lore, I learned that it was just freezer jam and anyone could make it.

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5 from 2 votes

Strawberry Freezer Jam

A summery strawberry jam with no cooking and no heat preservation. Goes straight into the freezer and tastes like fresh strawberries.
Prep: 30 minutes
Total: 30 minutes
Servings: 20 tbsp
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  • 2 cups mashed strawberries
  • 4 cups granulated sugar
  • 1 box SureJell fruit pectin (1.75 ounces)
  • ¾ cup water


  • Mash strawberries using a potato masher or fork.
  • Place strawberries in a large bowl and add sugar. Allow to macerate for at least 20 minutes, stirring frequently.
  • Whisk together 1 package pectin and 3/4 cup water in a small saucepan on high heat and bring to a boil, stirring constantly. Boil 1 minute, stirring constantly, then remove from heat.
  • Add pectin mixture to strawberries and stir for 3 minutes or until sugar is completely dissolved.
  • Immediately fill containers, leaving 1/2 inch at the top for expansion during freezing. Cover with lids.
  • Let stand 24 hours or until set and then place jars in freezer or refrigerator if using immediately.


Use firm, ripe strawberries.
Do not reduce the sugar in this recipe as the jam will not set properly. If you want to use less sugar then use a low-sugar pectin.
Freezer jam keeps well in the freezer for up to one year.
If storing in the refrigerator, use within 3-4 weeks. If frozen, thaw in refrigerator before using.


Serving: 20tbsp, Calories: 34kcal, Carbohydrates: 8g, Sodium: 3mg, Sugar: 7g
Course: Breakfast
Cuisine: American
Calories: 34
Keyword: freezer jam, strawberry freezer jam, strawberry jam
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About the author

Hi, I’m Lucy! I’m a home cook, writer, food and wine fanatic, and recipe developer. I’ve created and tested hundreds of recipes so that I can bring you the best tried and true favorites.

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Recipe Rating


  1. I have made the freezer jam for years but this year I have not been able to find the Ball No Cook Freezer Jam Pectin. Can some one help me know where it can be purchased. We live in the S.W. area of MO. Thank you!! June

  2. 5 stars
    i have been making this recipe for at least 40 years it not new but very good better than regular jam

  3. 5 stars
    i have been making this recipe for at least 40 years it not new but very good better than regular jam