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!
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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:
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.
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
Ingredients
- 2 quarts fresh strawberries should equal 3 1/3 cups when crushed
- 1 1/3 cup sugar
- 4 tbsp Ball RealFruit Instant Pectin
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
Nutrition
I tried making jam (peach) for the first time last year and it didn’t work out. I’d love to try this recipe with some strawberries, but I’ll definitely wait for a great strawberry sale. I hope they’re not over yet!
Aldi and Wal-Mart normally puts them on sale throughout the summer!
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.
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!
Can Splenda be substituted for the sugar?
I believe you can substitute Splenda. Search for “Sugar-Free Freezer Jam” and you should be able to find a similar recipe.
Great recipe! I always made jam with my Grandma and I love to carry on the tradition. She made freezer jam a lot. 🙂
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.
Thank you for sharing! I’m so glad it worked out for you.
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.
Yes, you can use blueberries, but we found it to have a weird texture. We definitely prefer the strawberry.
Laura-
Try Peach Blueberry, I have seen that combination often. It may have a better consistancy
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.
I would love to know how you made her bread
Doesn’t it expand In the freezer? I worry about the jars breaking.
You need to leave 1/2 in headspace for expansion. If you are worried about the jars breaking you can use a freezer safe tupperware instead.
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
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.
I hope you enjoy the jam!
I am excited to try this recipe! How long will it last in the freezer? Thank you.
3-6 months in a regular freezer and up to one year in a deep freeze.
I just realized your pectin is instant after I just bought the classic. Will that still work?
Unfortunately, you need the instant pectin for this recipe.
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!!
Do you have same recipe using stevia??
I think it would work, but I haven’t tried it myself.
Hi, Can I use this recipe using Dried Red Tart Cherries?
I am not sure. You can check the instructions on the pectin.
I am wondering if you could use your food processor to smash up the strawberries
Yes, you could.
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.
We make freezer jam every year. Strawberry… Strawberry blueberry…And strawberry rhubarb.
What can you use instead of sugar?
Splenda may be used.
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.
I’m not sure. Why do you need to vacuum seal it? I probably wouldn’t.
I just got some fresh Stawberries and I am going to make this yum yum
Thank you!!:)
How long can this be kept in fridge, or do you referee it after opening?
It should keep for a week or two.
Just curious, could you use Splenda instead of sugar?
Yes.
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?
My freezer jam was too thin after thawing out. I followed recipe exactly. What went ?
I’m not sure, sometimes mine is runny too.
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.
Tried this recipe exactly as is. Wonderful results! thanks for the great recipe!
Do you just leave it and use it from the freezer all the time or can it be refrigerated after first freeze?
You can thaw a jar and then use it from the fridge.
how many pint jars does this recipe make? i love the fact that you dont have to boil. going to make some soon.
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.