Super Easy Strawberry Freezer Jam

This Super Easy Strawberry Freezer Jam is one of my favorite ways to capture the pure taste of summer berries with hardly any effort. With no cooking or canning equipment needed, I can whip up a fresh batch of jam in under 30 minutes and enjoy it all year long. Sweet, juicy strawberries, sugar, lemon juice, and pectin are all it takes to make a vibrant spread that’s perfect for toast, yogurt, or even PB&Js.

Why You’ll Love This Recipe

• No canning equipment needed – I skip the stress of boiling jars and sterilizing lids. Just clean containers and a freezer.

• Fresh strawberry taste – Because the strawberries aren’t cooked, the jam keeps that bold, just-picked berry flavor.

• Long-lasting – I can store this jam in the freezer for up to a year, making it a perfect way to preserve summer’s sweetness.

• Simple ingredients – With only five common ingredients, there’s no need to track down anything fancy.

• Beginner-friendly – Even if I’ve never made jam before, this method is almost impossible to mess up.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups mashed fresh strawberries (about 1 lb)

• 2 tbsp freshly squeezed lemon juice

• 4 cups granulated sugar

• 3/4 cup water

• 1 box (1.75 oz) Sure-Jell fruit pectin

Directions

Step 1: Prep and Crush the Strawberries
I start by hulling the strawberries and placing them in a large bowl. Using a potato masher, I crush them until they’re juicy but not completely puréed. I make sure to measure exactly 2 cups of crushed berries—any extra goes into a smoothie or gets spooned over pancakes.

Step 2: Mix Strawberries with Lemon Juice and Sugar
Next, I stir in the lemon juice and gradually add the sugar, mixing until it starts to dissolve. I let this sit for 10 minutes, stirring occasionally so the sugar melts fully into the strawberries.

Step 3: Dissolve the Pectin
In a small saucepan, I combine the water and pectin, stirring constantly. I bring it to a rolling boil and let it cook for exactly 1 minute. This step is key—no shortcuts here.

Step 4: Combine Berry Mixture with Pectin
I pour the hot pectin mixture into the strawberry-sugar mixture and stir for 3 minutes until smooth. I make sure there are no clumps or gritty sugar crystals.

Step 5: Jar and Set the Jam
I spoon the jam into clean 8-ounce freezer-safe jars, leaving 1/2 inch of headspace. I let them sit at room temperature for 24 hours before sealing and storing. I always label the jars with the date—it helps keep things organized.

Servings and Timing

• Servings: Makes about 5 (8-ounce) jars

• Prep Time: 10–15 minutes

• Cooking Time: 5–10 minutes

• Total Time: 24 hours (includes setting time)

• Difficulty: Easy

Variations

• Berries: I sometimes swap strawberries for raspberries, blueberries, or blackberries. Just keep the same amount of crushed fruit.

• Citrus juice: If I’m out of lemon juice, bottled works just fine—or I use lime for a slightly different twist.

• Pectin options: If I only have a different brand of powdered pectin, I stick with the same quantity. I avoid liquid pectin unless I’m following a recipe made for it.

Storage/Reheating

• Refrigerate: Once the jam is set, I keep it in the fridge and use it within 3 weeks.

• Freeze: I freeze jars for up to a year. Leaving headspace is important since the jam expands as it freezes.

• Thaw: I thaw it in the fridge overnight. After thawing, a quick stir brings it back to its perfect consistency.

FAQs

How long does strawberry freezer jam last in the freezer?

It lasts up to 12 months when stored in airtight freezer-safe containers. I always label the jars with the date I made them.

Can I reduce the amount of sugar in this recipe?

No, reducing the sugar will prevent the jam from setting properly. The sugar is essential for both sweetness and preserving the texture.

Can I use frozen strawberries?

Yes, I’ve used frozen berries before. I just make sure to thaw and drain them completely before crushing.

Do I need to sterilize the jars?

No special sterilizing is needed. I just wash them well with hot, soapy water and let them dry before filling.

Why is my jam runny or too soft?

It’s often due to incorrect pectin or sugar ratios, or not boiling the pectin mixture long enough. I always follow the instructions carefully to avoid this.

Conclusion

This strawberry freezer jam recipe is my go-to when I want to savor summer’s sweetest flavors with minimal effort. It’s easy, fast, and delivers that juicy berry flavor in every spoonful. I love having a few jars tucked away in the freezer, ready to brighten up toast, desserts, or breakfast anytime the mood strikes.