Strawberry Freezer Jam is one of my favorite ways to preserve the bright, sweet flavor of fresh strawberries without the need for complicated canning. I love how quick and simple it is — no boiling jars or special equipment required. Just juicy berries, sugar, and a bit of pectin come together to make a jam that’s fresh, fruity, and perfect for toast, yogurt, or even spooned over desserts.

Why You’ll Love This Recipe

I love this recipe because it captures the fresh, summery taste of strawberries like no other. Unlike cooked jams, this one keeps its vibrant color and natural sweetness because the berries aren’t boiled. It’s ideal when I have a big batch of ripe strawberries and want to whip up something delicious in under 30 minutes. Plus, it freezes beautifully so I can enjoy it all year long. Strawberry Freezer Jam

Ingredients

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

Fresh strawberries, hulled and mashed
Granulated sugar
Lemon juice (optional, for added brightness)
Instant or freezer jam pectin (such as Sure-Jell or Ball brand)

Directions

I start by washing, hulling, and mashing the strawberries until I get a chunky puree. I measure the exact amount needed — this step is important for the jam to set properly.
In a separate bowl, I mix the sugar and pectin thoroughly. This helps the pectin dissolve evenly without clumping.
I add the mashed strawberries to the sugar-pectin mixture and stir for about 3–5 minutes until everything is well combined and the sugar starts to dissolve.
I let the mixture sit for 30 minutes to allow the pectin to activate and the jam to thicken slightly.
I spoon the jam into clean, freezer-safe containers, leaving a bit of space at the top for expansion.
I let the jam rest at room temperature for 12–24 hours to finish setting before freezing.

Servings and timing

This recipe makes about 5 cups of jam and takes just 20–30 minutes of active prep time, plus resting time for setting and freezing.

Variations

Sometimes I mix in a bit of vanilla or swap out a portion of strawberries for raspberries or blueberries for a twist. I’ve also used low-sugar pectin and reduced the sugar content with good results. If I want a smoother jam, I puree the berries fully instead of leaving them chunky.

Storage/Reheating

I store the jam in the fridge for up to 3 weeks or in the freezer for up to 12 months. Once thawed, I keep it in the fridge and use it up within a few weeks. There’s no reheating necessary — just thaw in the fridge and enjoy. Strawberry Freezer Jam

FAQs

Can I use frozen strawberries?

Yes, I thaw them completely and drain off excess liquid before mashing. They work well, though the flavor may be slightly different than fresh.

Do I need to sterilize the containers?

No need to sterilize for freezer jam, but I always use clean, dry, freezer-safe containers to prevent spoilage.

Can I reduce the sugar?

Only if I use a low- or no-sugar pectin. Regular pectin requires a specific sugar ratio to set properly.

How long does it take to set?

The jam usually sets within 12–24 hours at room temperature. Then I move it to the freezer or fridge.

What can I use this jam for?

I spread it on toast, biscuits, pancakes, or swirl it into yogurt or oatmeal. It’s also amazing over cheesecake or ice cream.

Conclusion

Strawberry Freezer Jam is a fresh, fruity treat that’s as easy as it is delicious. I love how it captures the essence of ripe strawberries in a soft, spreadable jam that’s perfect for any time of year. With no canning involved, it’s my favorite quick method for preserving berry season and filling my freezer with sunshine in a jar.