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Strawberry Freezer Jam

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  • Author: lina
  • Prep Time: 20–30 minutes (active)
  • Cook Time: 0 minutes
  • Total Time: 20–30 minutes (plus 12–24 h setting time)
  • Yield: About 5 cups jam
  • Category: Condiment, Spread, Dessert Add‑on
  • Method: No‑Cook, Mixing, Freezing
  • Cuisine: American / Home‑Style Preserved Fruit
  • Diet: Vegetarian

Description

Strawberry Freezer Jam is a simple, fresh‑tasting jam that captures the vibrant sweetness of ripe strawberries without the need for boiling or traditional canning. It’s perfect for toast, yogurt, desserts, or any time you want a burst of strawberry flavor — easy to make and great for freezing and preserving berry season year‑round.

Ingredients

  • 4 cups fresh strawberries, hulled and mashed
  • 4 cups granulated sugar (or as called for by pectin instructions)
  • 2 tbsp lemon juice (optional, for brightness)
  • 1 (or as directed) packet instant/freezer jam pectin (such as Sure‑Jell or Ball brand)

Instructions

  1. Wash, hull, and mash the strawberries until you get a chunky puree. Measure exactly the amount needed. (Accurate measurement is important for proper setting.)
  2. In a separate bowl, thoroughly mix the sugar with the pectin to prevent clumping.
  3. Pour the mashed strawberries into the sugar‑pectin mixture and stir continuously for 3–5 minutes until well combined and the sugar begins to dissolve.
  4. Let the mixture sit about 30 minutes to allow the pectin to activate and the jam to start thickening.
  5. Spoon the jam into clean, freezer‑safe containers, leaving some space at the top to allow for expansion during freezing.
  6. Let the jam sit at room temperature for 12–24 hours to fully set, then label and store in the freezer.

Notes

  • If you prefer a smoother jam, blend the strawberries thoroughly instead of leaving them chunky.
  • You can reduce the sugar only if you use a low‑ or no‑sugar pectin suitable for lower‑sugar jams; otherwise, follow the pectin package instructions for sugar ratios.
  • For a twist, stir in a splash of vanilla, or substitute part of the strawberries with raspberries or blueberries for a mixed‑berry freezer jam.
  • If using frozen strawberries: thaw completely and drain excess liquid before mashing. The flavor will be slightly different but still good.
  • No need to sterilize containers for freezer jam, but make sure containers are clean and completely dry before filling.

Nutrition

  • Serving Size: 2 tbsp
  • Calories: 50
  • Sugar: 12g
  • Sodium: 1mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 13g
  • Fiber: 0.5g
  • Protein: 0.5g
  • Cholesterol: 0mg

Find it online: https://cookedbylina.com/strawberry-freezer-jam/