This is the easiest strawberry freezer jam recipe! No cooking, just stirring! Strawberry jam in under 30 minutes. Strawberries, sugar, and instant pectin. Double or triple the recipe to make up to 6 (8 oz.) jars at a time. This post contains affiliate links.
This strawberry jam goes PERFECTLY with our English muffin bread and Amish white bread!
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It’s strawberry picking season! I told my kids that I was going to pick strawberries last week and asked if any of them would like to come. They all wanted to come! So we made a fun afternoon of it. There is a farm just around the corner from us with a large field of strawberries, farm animals, and a play area for the kids. We picked 15 pounds of berries and will probably be back for more.
Homemade Strawberry Freezer Jam
If you’ve ever been intimidated by jam making you’ve come to the right place. This strawberry freezer jam recipe is about as easy as it comes. No cooking, no heating, just berries, sugar and instant freezer pectin.
The Difference Between Cooked Jam and Freezer Jam
Freezer jam must be stored in the freezer or refrigerator (once opened). It does not have a shelf life.
Cooked jams taste delicious, but they do not taste like fresh fruit because they’ve gone through the canning process. They have a great shelf like. You can make a batch and have it last a couple of years on the shelf.
I’ve made both many times and always go back to freezer jam. You can make a batch start to finish in about 30 minutes with only a few ingredients and supplies.
Is Freezer Jam Supposed to be Runny?
Freezer jam, by nature, has a much softer consistency than cooked jam. It also tastes like fresh fruit. It may not seem like your jam is setting up, but don’t worry, it will thicken as it chills in the refrigerator. Any bottles that come from the freezer and thaw in the refrigerator will thicken as well.
What Pectin To Use To Make Freezer Jam
I’ve used several different kinds of pectin products over the years and really like the RealFruit Instant Pectin by Ball. You simply mix it with sugar then add strawberries. Most of the other kinds require you to heat with water over the stove. I’ve used the Ball Instant Pectin and the Ball Freezer Pectin. One has a green label and the other has a purple lable. They are the same product. They both say that they create delicious freezer jams in 30 minutes.
Heating it isn’t hard, but if I can cut out a step and still end up with a delicious product I’m all for that.
How Many Jars Will One Batch of Freezer Jam Make?
You can make a single batch, double batch, or a triple batch it’s up to you. One batch will make about 2 cups of jam, or 1 pint.
How to Prepare Strawberries to Make Freezer Jam
After washing and cutting off the stems you can chop the strawberries into tiny pieces and mash with a potato masher until they are the desired consistency or you can pulse them in the blender. I like pulsing them in the blender. I make sure not to puree them completely, always leaving some chunks. You can cut the strawberries in half or quarter them. I always cut them into small pieces. You will need 1 2/3 c. of mashed strawberries for every pint of jam.
What Jars or Containers To Use To Make Freezer Jam
Plastic or glass? You can use either one! I always have jars on hand so I usually use those and a few plastic freezer jam containers. Whatever you choose, make sure they are okay to put in the freezer. Do you see those TINY jars in the front? We saw those at Target and couldn’t pass them up. They aren’t intended for home canning, but work fine for freezer jam. They hold 4 oz. Mac (my 3 year old) has his own little jar of jam and loves it.
The EASIEST Strawberry Freezer Jam Recipe
The EASIEST Strawberry Freezer Jam Recipe
Equipment
- blender
- freezer safe jars with lids
- bowl
- knife
- cutting board
- spoon
Ingredients
- 1 2/3 cup crushed strawberries
- 2/3 cup sugar
- 2 Tbsp. instant freezer pectin
Instructions
Prepare Strawberries
- Rinse strawberries. Cut the tops off and cut each berry into small pieces. Place berries in a blender and pulse a few times to break them down.
Mix Strawberries with Sugar and Pectin
- Mix sugar and pectin together in a bowl. Pour strawberries over sugar and pectin.
- Stir for 3-5 minutes. This may seem excessive, but is essential to make sure that the sugar is evenly distributed and reacting with the strawberry juice. You don't want gritty jam.
Freezing
- Pour into clean, sterile, containers. Add lids.
- Let sit on the counter for 1 hour. Store in the freezer for up to a year and in the refrigerator up to 4 weeks.
Notes
Nutrition
We like using our freezer jam on pound cake, waffles, and our absolute favorite English muffin bread recipe (it makes the BEST toast!).
Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you!
So simple to do. Thanks for sharing. On my list for this summer! #homematters
This is awesome as it gets super hot where we live & I love canning but, the heat is crazy. I will have to try this. & those lids are so cute. Do you happen to know how long jam lasts after you open it when preserved this way? Might not matter as I can see it being eaten in a flash. lol
Thanks for sharing at the Inspiration Spotlight party. Pinned & sharing. PS. thanks for saving me getting over heated canning berries. 😉
Hi Theresa! I haven’t ever had a jar last more than 2 weeks before we ate it all, so I can only say that it will last at least 1-2 weeks in the refrigerator! 😉
This seems just so easy. I may have to try it with our blackberries this year. Thanks for sharing at #HomeMattersParty
I grew up on canned jellies and jams, and I guarantee I never appreciated it as much I did once I hit adulthood! Love this recipe! #MM
THANK YOU can’t wait to try it!!!
I made freezer jelly with grape juice and it did not set – it’s like syrup! Any suggestions?
Hi Barb! I haven’t tried making freezer jelly before so I’m not sure. I’ve only ever done jam, and with crushed fruit instead of juice. I’m sure it is delicious—even if it didn’t set up all the way!
I have the Ball “Low or No-Sugar Real Fruit Pectin” with the maroon colored label. It only has the cooked recipe instructions on the label. Will that work for making freezer jam?
Dennis
Hi Dennis! I believe so, but not with the measurements in my recipe since mine is for instant pectin. Here is what I found: “Instant Pectin is used for non cooked /freezer jam and is not interchangeable with the Classic nor the Low/No Sugar pectin.” The recipe that I use is for instant pectin. I’d recommend going to the Ball website and seeing if they have a freezer jam recipe that can be made with the one that you have! I’ve made freezer jams in the past with other types of pectin with great success. Just needed to use more sugar.
Can I substitute honey instead of sugar when making freezer jam with the Ball instant pectin?
No, unfortunately it must be sugar in order to set up correctly.
Your recipe is the same as is on my jar
It says sugar or Splenda on mine .
You are saying it has to be sugar,do you mean low carb sugar also ,just not honey?
I made mine wit stevia and it doesn’t seem to set up .
I’ve only ever made it with granulated sugar.
Love how you explain things. I have now made both, strawberry and peach. You are spot on with your amounts and number of jars, etc. Thank you for your attention to detail. I really appreciate that!!!
Hi Karen! I’m so glad to hear that it worked out well for you!
I have attempted freezer strawberry jam twice this year. Great flavor and all – just a little on runny side. What would you recommend one to do to make it a little thicker ( to use a knife to spread rather than a spoon)? Thanks!
Hi Wendy! My freezer jam is always a little runnier than regular jam too. I’ve noticed that over time it’ll thicken (like when I pull one out of the freezer and thaw it), but the fresh jam that I make and place in the refrigerator stays really soft.
This is the best recipe for strawberry freezer jam and the one that is recommended by BALL. It works perfectly with raspberries and blackberries too. Thx!
So glad it worked out for you! That combination sounds amazing!
Hi, I just have a question to clarify. So do you not mix the pectin with water and boil on the stove first, like the ball freezer pectin label says to do? Do you just mix the powder pectin with the sugar? I’ve made raspberry and blueberry jams last year and I heated the pectin with water first, they turned out great. Curious if/why you skipped this step?
Hi! I used instant pectin which is different than regular pectin. I linked to it in the post. No need to heat if you use this type, I just followed the directions in the container.