If you’ve always wanted to capture the essence of peak-season berries but thought traditional canning was too intimidating, you’re about to fall in love with Strawberry Freezer Jam. This recipe delivers pure, vibrant strawberry flavor, jewel-bright color, and a fresh-fruit texture that takes toast, yogurt, and even ice cream to the next level. The best part? There’s no tricky hot water bath or special equipment—just simple steps and a handful of fresh ingredients standing between you and homemade jam bliss!
Ingredients You’ll Need
-
Ingredients:
- 2 cups crushed fresh strawberries (about 1 1/2 pounds whole strawberries)
- 4 cups granulated sugar
- 1 box (1.75 oz) powdered fruit pectin
- 3/4 cup water
How to Make Strawberry Freezer Jam
Step 1: Prep Your Strawberries
Start by washing and hulling your strawberries, removing all stems and any bruised bits. Place the berries in a large bowl or the bowl of a food processor, then crush them just enough to break them down—you want small bits of berry, not a total purée, for that classic, juicy jam texture.
Step 2: Mix with Sugar
Measure exactly 2 cups of your freshly crushed strawberries and add them to a large bowl. Pour in the granulated sugar and stir until everything’s nicely blended. Let this mixture sit for 10 minutes, stopping by to give it a good stir now and then. This gives the sugar a chance to draw out the strawberries’ juices, creating a syrupy base.
Step 3: Prepare the Pectin
Meanwhile, stir together the powdered pectin and water in a small saucepan. Bring the mixture to a rolling boil over medium-high heat, stirring constantly so nothing sticks or scorches. Boil for exactly 1 minute, then remove from the heat.
Step 4: Combine and Stir
Immediately pour the bubbling-hot pectin mixture into your sweetened strawberries. Mix vigorously for about 3 minutes until most of the sugar dissolves and everything is glossy and thickened—your jam will already look irresistible!
Step 5: Fill, Seal, and Set
Ladle the jam into clean, freezer-safe containers, leaving about 1/2 inch of space at the top (the jam will expand a bit as it freezes). Seal tightly with lids, then let your jars sit at room temperature for 24 hours to set up. After that, pop them into the freezer for long-term storage, or keep an open jar in the fridge to enjoy right away.
How to Serve Strawberry Freezer Jam
Garnishes
For a pretty pop, add a few fresh mint leaves or a sprinkle of lemon zest right on top when serving. A handful of sliced fresh strawberries looks beautiful too—especially when spooned over pancakes or waffles.
Side Dishes
This jam is a natural alongside warm toast or English muffins, but don’t stop there! Try it with scones, swirl it into yogurt, or dollop it over soft cheese and crackers for a sweet-and-savory snack.
Creative Ways to Present
Strawberry Freezer Jam makes a delightful homemade gift. Pour jam into pretty jars, add a ribbon, and include a handwritten tag. Or serve it in a little bowl as part of a brunch spread, letting guests spoon it over biscuits, crepes, or oatmeal for an extra-special touch.
Make Ahead and Storage
Storing Leftovers
Once you’ve opened a container of Strawberry Freezer Jam, simply keep it in the refrigerator. Make sure the lid is on tight, and enjoy within about 3 weeks for the best flavor and freshness.
Freezing
Unopened containers can be stored in the freezer for up to one year. The jam retains its vibrant color and taste—just thaw in the fridge overnight when you’re ready to enjoy a fresh jar.
Reheating
No reheating is necessary! For the best consistency, always thaw your Strawberry Freezer Jam in the refrigerator. If it’s too thick straight from the fridge, let it sit at room temperature for 10–15 minutes before serving to loosen up a bit.
FAQs
Can I reduce the sugar in this Strawberry Freezer Jam?
Traditional freezer jam relies on a high sugar ratio to set properly. If you want a lower-sugar version, look for special “low-sugar” pectin and follow its instructions carefully for best results.
Do I need to sterilize my containers?
For Strawberry Freezer Jam, your containers don’t need to be sterilized, but they do need to be very clean. Wash them in hot, soapy water and dry them thoroughly before use.
Why can’t I use liquid pectin?
Liquid and powdered pectin work differently, and this recipe is formulated specifically for powdered pectin. Using liquid pectin will affect the set and texture, so always stick to what’s called for.
What kind of strawberries work best?
Choose small, deeply red strawberries at their peak ripeness for the brightest, sweetest flavor. Avoid underripe or mushy berries, which can make the jam either too tart or too watery.
Why does the jam need to sit out before freezing?
This resting period allows the pectin to work with the sugar and fruit, letting the jam reach the perfect consistency before it freezes solid. It’s the secret to that smooth, spreadable texture everyone loves in Strawberry Freezer Jam!
Final Thoughts
If you ask me, nothing brings summer to your kitchen quite like a jar of homemade Strawberry Freezer Jam. If you’ve never tried it before, this is your sign to give it a go—you’ll be amazed at how easy and rewarding it is. Happy jamming, and may every bite taste like sunshine!
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Strawberry Freezer Jam Recipe
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes (plus 24 hours resting time)
- Yield: About 5 cups
- Category: Condiment
- Method: No-Cook (except for pectin boiling)
- Cuisine: American
- Diet: Gluten-Free, Vegetarian
Description
Learn how to make delicious Strawberry Freezer Jam at home with this easy recipe. This no-cook jam is perfect for preserving the fresh flavors of summer strawberries to enjoy all year round.
Ingredients
Ingredients:
- 2 cups crushed fresh strawberries (about 1 1/2 pounds whole strawberries)
- 4 cups granulated sugar
- 1 box (1.75 oz) powdered fruit pectin
- 3/4 cup water
Instructions
- Prepare the Strawberries: Wash and hull the strawberries, then crush them thoroughly using a potato masher or food processor, being careful not to purée.
- Mix with Sugar: Measure exactly 2 cups of crushed strawberries into a large bowl. Add the sugar and stir until well combined. Let the mixture sit for 10 minutes, stirring occasionally.
- Prepare Pectin Mixture: In a small saucepan, combine the powdered pectin and water. Bring to a boil over medium-high heat, stirring constantly. Boil for 1 minute, then remove from heat.
- Combine Mixtures: Immediately stir the hot pectin mixture into the strawberry mixture. Stir continuously for 3 minutes until the sugar is mostly dissolved.
- Store the Jam: Ladle the jam into clean, freezer-safe containers, leaving about 1/2 inch of headspace. Seal tightly with lids. Let sit at room temperature for 24 hours, then store in the freezer for up to 1 year.
- Serve: Once opened, keep refrigerated and use within 3 weeks.
Notes
- Make sure to use powdered pectin for this recipe, as liquid pectin requires a different process.
- Use only ripe, fresh strawberries for the best flavor and consistency.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
