Strawberry Freezer Jam

There are certain recipes that just feel like home, and this Strawberry Freezer Jam is one of them. It’s been a staple in my family for as long as I can remember and is something I made as a kid on summer afternoons, first with my mom and then, years later, with each of my grandmothers. It comes together quickly with just 5 simple ingredients, and since the berries stay uncooked, the jam keeps its fresh, just-picked flavor. One batch makes enough to enjoy now and stash away for later, and I’m so excited to pass this recipe along to you!

Easy Recipe for Strawberry Freezer Jam

This homemade strawberry freezer jam has shown up at just about every big family breakfast I can think of—spread thick on biscuits, waffles, toast—you name it. I make it with fresh strawberries, sugar, lemon juice, and fruit pectin, and it’s as easy as mixing the berries and sugar, boiling the pectin, and filling up jars. To this day, one of my favorite ways to enjoy this strawberry jam is straight from the freezer, with its cool, almost slushy texture melting into a warm and fluffy biscuit. Pure comfort. 

Nutrition Information

• Serving: 1 Tbsp
• Calories: 42 kcal (2%)
• Carbohydrates: 11 g (4%)
• Protein: 0.03 g
• Fat: 0.05 g
• Sodium: 1 mg
• Fiber: 0.1 g

Strawberry Freezer Jam

Make your own homemade Strawberry Freezer Jam with fresh berries, sugar, and classic pectin. A quick, no-fuss recipe that’s perfect for beginners.

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Prep Time 15 mins

Cook Time 5 mins

Servings 80

Ingredients

• 2 cups fresh strawberries (16 oz, $2.13*)
• 4 cups granulated sugar (800g, $1.52**)
• ¾ cup water ($0.00)
• 1 package fruit pectin (1.75 oz, $3.68)
• 1 Tbsp lemon juice ($0.06)

Instructions

1. Gather all of your ingredients.
2. Rinse and hull the strawberries, then add them to a food processor. Pulse until coarsely chopped.***
3. Transfer the strawberries to a large bowl. Add the sugar and stir until fully combined. Let sit for 10 minutes, stirring occasionally to help the sugar begin to dissolve.
4. In a small saucepan, bring the water to a boil. Stir in the pectin and boil for 1 full minute, stirring constantly. Remove from heat.
5. Add the pectin mixture and lemon juice to the strawberry-sugar bowl. Stir continuously for 4 minutes until well mixed and the sugar is mostly dissolved.
6. Divide the jam into clean and freezer-safe 8 oz jars or containers, leaving about ½ inch of headspace to allow for expansion. Cover and let the jars sit at room temperature for 24 hours to set. Store in the freezer for up to 1 year or in the refrigerator for up to 3 weeks once thawed.

Notes:*Use ripe, flavorful strawberries for the best taste. Overripe berries can be too soft and underripe ones lack sweetness.

**Don’t reduce the sugar unless you’re using low- or no-sugar pectin. Classic pectin needs the full sugar amount to set properly.

***No food processor? Just mash the berries with a potato masher for a more rustic texture.