Strawberry Freezer Jam with Video

You’ve got to try this quick and easy 3-Ingredient Strawberry Freezer Jam. It’s full of fresh flavor and tastes like strawberry shortcake in a jar!

You've got to try this quick and easy 3-Ingredient Strawberry Freezer Jam. It tastes like strawberry shortcake in a jar!

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The Easiest Strawberry Jam Recipe EVER

I made freezer jam for the first time back in 2015 and ever since then I’ve been hooked. I love it because it’s easier to make (no cooking is involved) than traditional jam, it uses less sugar and it tastes just like fresh strawberries. The only downside I can think of is that you can’t really give it as a gift since it needs to remain frozen.

Normally I pick around 9+ quarts of strawberries each year to freeze and make into jam, but with our move I didn’t get a chance this year. I didn’t want to miss out on all the fun so I decided to use store-bought instead.

I made a small batch of freezer jam which took less than an hour from start to finish. This is the perfect beginner recipe for jam because it’s so fast and easy.

Give it a try and I know you’ll be hooked just like me. Also, be sure to check out the recipe links below for fresh, homemade biscuits and bread  to spread your delicious jam onto when you are done.

 How to Make 3-Ingredient Strawberry Freezer Jam:

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Wash strawberries and remove stems.

Crush strawberries with potato masher until no large pieces remain.

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In separate bowl, mix sugar and pectin.

Add sugar mixture to crushed berries and stir for 3 minutes.

Ladle mixture into clean half pint jars leaving 1/2 inch headspace.

Let stand 30 minutes and freeze until use.

Need homemade bread and biscuit recipes for your jam? Here are a few of my favorites:

English Muffin Bread
Southern Style Biscuits
Homemade Buttermilk Biscuits
Greek Yogurt Zucchini Muffins

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Strawberry Freezer Jam

This Strawberry Freezer Jam tastes like strawberry shortcake in a jar!
Prep Time40 minutes
Total Time40 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: freezer, Jam, Strawberry
Servings: 4 half pints
Calories: 457kcal

Ingredients

Instructions

  • Wash strawberries and remove stems.
  • Crush strawberries with potato masher until no large pieces remain.
  • In separate bowl, mix sugar and pectin.
  • Add sugar mixture to crushed berries and stir for 3 minutes.
  • Ladle mixture into clean half-pint jars leaving 1/2 inch headspace.
  • Let stand 30 minutes and freeze until use.

Video

Notes

You may substitute Splenda for the sugar.

Nutrition

Calories: 457kcal | Carbohydrates: 116g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 35mg | Potassium: 724mg | Fiber: 11g | Sugar: 90g | Vitamin A: 57IU | Vitamin C: 278mg | Calcium: 76mg | Iron: 2mg

This easy no-cook strawberry freezer jam uses only three ingredients and tastes like heaven in a jar!

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70 Comments

  1. Thank you for shawing this recipe. I have two quick questions... How long does the Jam keep in the freezer? And how long does it keep after being thawed. Thank you in advance for your help. Can't wait to try this.
    1. Hi Nicki, I've kept my jam in a deep freeze for up to a year with no problems. It can be kept for a few weeks in the fridge once thawed, but it's never lasted that long in my house!
  2. I made this using fresh cherries. I used my juicer to get rid of the seed and stems. It turned out AMAZING!! I did not know what to do with the cherries until I came across this. So happy I did not have to waste them. Thanks.
  3. I would like to try this, but have a question? Can you use any type of fruit like say blueberries? My fiance loves blueberries. and I would love to try and make this jam for him but with blueberries instead. One jam that I miss my grandma used to make and that is tomato preserves jam. I have not had that in so long.
  4. I made 230, 1/2 pints last year. I started making it about 9 years ago for my 93 year old Mother. She LOVED the preserves and I also made her Salt Rising bread. She died in December at 99 years old, and I am so glad that the last thing she ate was strawberry preserves and salt rising toast. I won't make as many jars this year, because she is gone. But, I will continue to make it as gifts for friends and family. I get the BEST strawberries EVER at a "pick your own" farm near here. THEY are what make the jam so good.
  5. I use jars all the time never had one break form freezing. Anxious to try this recipe as i always followed sure jells adivce to boil pectin with sm amt water for 1 min Your recipes eliminates that step and would save a time Have not used pectin yet but bought some this year, strawberry plants are ordered I have made surefree freezer jelly in past form sure jell and it was a bit more runny than my real sugar jelly but still delicious
  6. Went strawberry picking today and just finished making 6 half Pints of your recipe. I am hoping it taste as good as it looks. I am already thinking forward to September when the farm will have raspberries. Loved the recipe because it was so simple.
  7. I have made a lot of frozen strawberry jam, but I really loved doing this one! Any new cook could give this a shot and feel very good about their product, Wondering though if there are any nutritional facts about this jam? Please let me know!! Thanks for the great recipe!!
  8. I make freezer jam with sure jel and use the recipe in the sure jell box. I will try your recipe this year. It's a lot simpler.
  9. This may sound like a stupid question, but oh well: I know the 2 in. headspace is for expansion. With using glad jars, will the expansion break the jar if I vacuum seal it first? I've only ever used plastic before.
  10. Is there any reason I can"t double or triple the recipe or should it only be made in the small batches that that your recipe makes?
  11. We used the low sugar-no sugar pectin and instead of strawberry freezer jam we have lots of strawberry sauce! Lol! Oh well I mixed it with some lemon and strawberry vodka and a bit of lemonade and it was delicious. We will use it for pancakes, french toast, lemonade, ice cream, etc. Next time I know what to do differently. Too bad the Oregon Hood Strawberry season only lasts for a few weeks.
  12. Do you just leave it and use it from the freezer all the time or can it be refrigerated after first freeze?
  13. how many pint jars does this recipe make? i love the fact that you dont have to boil. going to make some soon.
  14. I have made this for many years. I have always used the old fashioned sure-jell powder which had to be made with hot water. The only other difference is that I stored the jars in the freezer up-side down. The packaging always said it would keep in the freezer for up to six months but I only make it about every three years and it has always kept just fine for me. My family doesn’t like any other strawberry jam.
3.90 from 20 votes (19 ratings without comment)

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