Strawberry Freezer Jam will be your new favorite spread! It’s perfectly sweet, subtly tart, and SO incredibly delicious! This easy recipe is made with just five simple ingredients and is the perfect addition to toast, biscuits, oatmeal and so much more!

Does anyone else do a happy dance when you see fresh strawberries are finally available at local farm stands and farmers markets? Because the strawberry season is over in the blink of an eye, I like to spend a little extra time making this easy strawberry freezer jam to make sure I can enjoy that berry goodness all throughout the year. We love to serve this on toast, biscuits, scones and, of course, this will make a killer PB&J sandwich.

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Why you’ll love this recipe

  • It’s so satisfying making your own jam, trust me!
  • This flavorful jam comes together in just a few simple steps.
  • Make once and enjoy all month long! Or store it in the freezer and enjoy it all year! It can be used in a wide variety of recipes.
A spoon in a jar of jam.

Ingredients needed

  • Strawberries. When selecting fruit, ensure that the strawberries are at their peak of ripeness. Do not use berries that are overripe, soft or bruised. They may cause the jam to spoil quicker. Good quality fruit is essential to obtain the best flavor.
  • Sugar. Lots of it! Four cups of granulated white sugar, no substitutions. The sugar not only sweetens the fruit, but it helps the jam to set and acts as a preservative.
  • Fruit Pectin. I use a 3 ounce packet of Certo liquid fruit pectin (see photo below for reference). I’ve found it at most major grocery stores.
  • Boiling water. Necessary for reducing the strawberries and for proper consistency of the jam.
  • Lemon juice. The juice not only brightens the flavor, but also aids in the setting of the jam.
box of certo liquid pectin

How to make this recipe

This strawberry freezer jam recipe could not be easier! There’s not much to it other than mashing and heating strawberries and then stirring several simple ingredients together. Here’s a quick rundown of the process, but for full instructions, reference the recipe card at the bottom of the post.

  1. Mash the strawberries. Place the strawberries in a large bowl and mash them so that just a few chunks remain. I like to do this with a potato masher but you can also use a fork. Mix in the sugar and let sit for 10 minutes.
  2. Boil the strawberries. After 10 minutes, stir together the boiling water and liquid pectin and mix it into the strawberries. Stir in the lemon juice. Let sit for 5 minutes.
  3. Let rest. Pour the mixture into clean glass jars and cover/seal. Let sit on the counter, at room temperature, for 24 hours, and then place in the freezer.
  4. Serve. To enjoy, remove a jar the night before you’d like to enjoy it! I let mine sit on the counter overnight and it’s perfect in the morning.

Tip: Measure the sugar separately in a bowl before adding it to the jam because it’s easy to get distracted and lose count of how many cups you’re up to. It is important to be accurate with your measurements when you make jam or it may turn out too runny.

Serving suggestions

There are so many delicious ways to make use of your strawberry freezer jam! Use it as a topping or spread over ice cream, crepes, oatmeal, muffins, yogurt, pancakes, waffles, toast, smoothies, or even have a spoonful straight from the jar! Clearly, you’ll want to find every possible opportunity to use this tasty jam.

Strawberry jam spread on a slice of toast.

FAQs

What is the difference between jam and freezer jam?

  • Regular jam is usually cooked. The strawberries are simmered on the stove with sugar, pectin, and other ingredients. The hot jam is poured into sterilized jars and processed in a canner. Canned jam can be stored at room temperature for up to a year.
  • Freezer jam, on the other hand, generally is not cooked. The pectin may be heated but the berries are fresh. The jars should be very clean but there’s no need to sterilize them with boiling water. Freezer jam has a softer consistency and needs to be refrigerated or frozen.

What is pectin?

Pectin is a naturally occurring starch that is found in varying degrees in fruits and vegetables. It is what makes jams and jellies firm when they are cool. When combined with acid and sugar, and cooked to a high temperature, it forms a gel. 

Can I use other berries?

I haven’t personally tried this recipe with other berries, but I’ve heard of people swapping out some of the strawberries for other berries and the recipe still works great.

Can you use glass jars for freezer jam?

Yes! Glass jars are fine but make sure they are in a secure place in your freezer. Plastic resealable containers work well, too.

How do I know if my freezer jam is bad?

Freezer jam will last up to a year in the freezer but once it’s thawed in the fridge, it will spoil eventually. If you notice mold, a yeasty or vinegar odor, and anything else that looks off, discard immediately.

Storage & freezer tips

Strawberry freezer jam will keep up to a year in the freezer. Thaw it overnight in the fridge before using. Refrigerated jam will keep two to four weeks. Discard the jam if it looks moldy or smells strange.

Dishing strawberry jam out of a jar.

As usual, please let me know if you end up making this recipe and how you like it. You can come back here to leave a comment or snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what y’all are making from the blog!

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Spooning out strawberry jam.

Strawberry Freezer Jam


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  • Author: Brita Britnell
  • Total Time: 24 hours 25 minutes
  • Yield: 40 servings 1x
  • Diet: Vegan

Description

Strawberry Freezer Jam will be your new favorite spread! It’s perfectly sweet, subtly tart, and SO incredibly delicious! This easy recipe is made with just five simple ingredients and is the perfect addition to toast, biscuits, oatmeal and so much more!


Ingredients

Scale
  • 2 cups of fresh strawberries, cleaned and hulled
  • 4 cups of granulated sugar
  • 3oz package of liquid fruit pectin*
  • 3/4 cup of boiling water
  • 2 tablespoons of lemon juice

Instructions

  1. Place the strawberries in a large bowl and mash them so that just a few chunks remain. I like to do this with a potato masher but you can also use a fork. Mix in the sugar and let sit for 10 minutes.
  2. After 10 minutes, stir together the boiling water and liquid pectin and mix it into the strawberries. Stir in the lemon juice. Let sit for 5 minutes.
  3. Pour the mixture into clean glass jars and cover/ seal. Let sit on the counter, at room temperature, for 24 hours, and then place in the freezer.
  4. To enjoy, remove a jar the night before you’d like to enjoy it! I let mine sit on the counter overnight and it’s perfect in the morning.
  5. The jam will last in the fridge for about 4 weeks or in the freezer for up to a year.

Notes

Pectin- I used a 3oz packet of Certo liquid fruit pectin (see photo above for reference)- I’ve found it at most major grocery stores.

Other fruit- I haven’t personally tried this with other berries, but I’ve heard of people swapping out some of the strawberries for other berries and the recipe still works great.

  • Prep Time: 5 minutes
  • Rest Time: 24 hours
  • Cook Time: 20 minutes
  • Category: Spread
  • Method: Stovetop
  • Cuisine: American