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Strawberry Freezer Jam is the easiest way I know to hold onto summer strawberries, and it’s a good place to start if you’ve never made jam before. There’s no canning and no cooking the fruit with this recipe. It’s just sugar, berries, pectin, and a freezer. It’s sweet, spreadable, and good for stocking up or sharing.
My Aunt Ginny made this strawberry freezer jam when I was growing up, and I have always loved it much more than regular canned strawberry preserves. Freezer jam tastes so fresh and light, and it’s versatile — you can make it with almost any fruit.
Testing results for Sure-Jell strawberry freezer jam
- I tested this recipe with a different brand of pectin and did not like it as much. I’m sticking with Sure-Jell.
- We tried using frozen berries for this recipe, and while they will work, we preferred the results we got from fresh, ripe summer strawberries.
- If you do not measure carefully, your jam won’t set properly. (Don’t ask me how I know.)
You will absolutely love how easy this recipe is. It takes about thirty minutes to make the jam, then the jam needs to set at room temperature for 24 hours. Then you put it in the freezer. We keep this strawberry freezer jam in our freezer all year.
I hope you make this recipe. I think you’ll love it!
If you’re loving strawberries right now, we’ve got you covered! Try our Strawberry Cobbler, Strawberry Cheesecake Cookies, Strawberry Tartlets, Strawberry Shortcake Cookies, or use this freezer jam to make our Strawberry Bars with Lemon Glaze.
Ingredient notes
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
The ingredients for strawberry freezer jam are so simple: just berries, pectin, and sugar. Here are a few things to know:
Strawberries: We use the ripest, freshest strawberries we can get our hands on. Seasonality makes a difference in this recipe.
Pectin: I’ve tried another name-brand and didn’t have consistent results. I prefer and therefore recommend Sure-Jell only.
Jars: You can use whatever size jars you like, but I like to use these small 8-ounce jars so the jam lasts longer. And smaller jars are perfect for gifts.
How to make strawberry freezer jam
It’s so easy!
- Mash the strawberries, stir in the sugar, and let it sit so the sugar can dissolve.
- Boil the pectin with a little water, then stir it into the berries until everything’s smooth.
- Fill your jars, let them set on the counter overnight, and move them to the freezer.
Related 📖 ➡️ How to cook and bake with strawberries
Why freezer jam doesn’t set
The most common reason freezer jam turns out runny or grainy is a small slip in the measuring or the mixing, not the recipe itself. A few things keep it setting right every time.
- Measure exactly. The ratio is important, so measure carefully! Two cups of mashed berries to 4 cups of sugar, both leveled off. Too much fruit, or a little short on sugar, and it won’t set right.
- Don’t reduce the sugar. The sugar isn’t only for sweetness. It’s part of what makes the jam set, so cutting it back leaves you with syrup.
- Dissolve the sugar all the way. Grainy jam usually means the sugar never fully dissolved. Keep stirring after you add the pectin until you can’t feel any grit.
- Check your pectin. Boil it for the full minute, and use a box that isn’t past its date, since old pectin loses its set.
- Give it the full 24 hours. The jam won’t look set right after you fill the jars, and that’s normal. Let it rest at room temperature for the full 24 hours.
If your jam still doesn’t set after all that, it’s almost always the pectin or the sugar measurement.
What to serve with freezer jam
Um, is this even a real question? You must serve Homemade Buttermilk Biscuits, of course! But you’re not limited to biscuits. This jam is delicious on sourdough toast or even spooned over vanilla ice cream. You can add some to yogurt if you like yogurt (🤮) or put a dollop on your morning oatmeal.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Strawberry Freezer Jam Recipe
Equipment
Ingredients
- 2 cups mashed strawberries
- 4 cups granulated sugar
- 1 box Sure-Jell fruit pectin (1.75 ounces)
- ¾ cup water
Instructions
- Mash strawberries using a potato masher or fork. Don't puree the berries because you want some natural texture. Measure your mashed strawberries and use exactly 2 cups.
- Place 2 cups mashed strawberries in a large bowl and add 4 cups granulated sugar. Allow to macerate for at least 20 minutes, stirring frequently.
- Whisk together 1 box Sure-Jell fruit pectin (1.75 ounces) 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. Loosely cover the jars and allow them to sit, undisturbed, for 24 hours.
- After 24 hours, the jam should be set. Fasten the lids to the jars and place the jars in the freezer.
Notes
- 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 the refrigerator before using.
Nutrition
Questions and tips
The best tip we can give is to measure carefully and follow the directions exactly. We’ve given you the directions from the Sure-Jell box, and it’s important not to deviate.
The jam will be good for about one year in the freezer. Once thawed and stored in the refrigerator, it lasts 3-4 weeks. Our jars never last that long!
To use less sugar, you must use the low- or no-sugar pectin. Do not try to change the recipe for the regular Sure-Jell jam.
No. Please see the previous question. ⬆️
No. Just wash the jars and lids well with hot, soapy water and make sure they’re completely dry before you fill them.
You can. Thaw them first and drain off the extra liquid before you measure. I’ve tested it both ways and still like fresh, ripe summer berries best, but frozen will get you good jam in the off-season.
I’ve tried other brands and didn’t get results I liked, so I stick with Sure-Jell for this recipe. If you use something else, follow the directions on that box, since pectins aren’t always interchangeable.
No. This is a freezer jam, and it isn’t made to be processed in a water bath. If you want a shelf-stable jam, use a recipe written for canning.
Do i need to boil the jars and lids.
No you don’t. Just wash them well and then make sure they are dry before filling.
I’ve been making this jam for years, BUT it never sets properly. In fact, it’s runny and I’ve switched brands of pectin, tried adding more pectin, but nothing ever works. Any tricks I should know about?
Hi Judy,
All the tricks are in the post! I think if you follow my instructions you’ll have perfect jam!
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
i have been making this recipe for at least 40 years it not new but very good better than regular jam
Haven’t tried this recipe, but it reminds me of a frozen ‘strawberry’ jam I made back in the 70s that was not strawberries, but was a strawberry flavored Jello and chopped rhubarb. It was very good, but Jello is no longer the same flavor and has been changed so much it no longer tastes like strawberries. I am anxious to try this new real strawberry jam. No one in my family would eat the cooked strawberry jam, but the frozen imitation strawberry jam was DEVOURED as quickly as a jar was thawed and I am certain this real jam will be too!!!! Thank you so very much for sharing!
i have been making this recipe for at least 40 years it not new but very good better than regular jam