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Glass mason jar filled with homemade Strawberry Freezer Jam made with fresh strawberry pieces, showing the finished bright red jam ready to refrigerate or freeze.
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Strawberry Freezer Jam

This strawberry freezer jam uses the original Sure-Jell powdered pectin ratio, with no canning, no water bath, and no cooking the fruit. The berries stay raw, so the finished jam tastes like fresh strawberries. Five minutes of active stirring and 24 hours of patience is all it takes.
Prep Time25 minutes
Cook Time1 minute
Total Time26 minutes
Course: Condiments
Cuisine: American
Servings: 8 5-ounce jars
Calories: 42kcal
Author: Shauna

Equipment

  • Potato masher
  • Large Mixing Bowl
  • Small saucepan
  • Ladle
  • Measuring Cups
  • Five 8-ounce jars with lids

Ingredients

  • 2 cups crushed fresh strawberries about 1 quart whole berries
  • 4 cups granulated sugar
  • 1.75 ounce package fruit pectin we used Sure-Jell
  • ¾ cup water

Instructions

  • Run the jars and lids through the dishwasher, or rinse them with boiling water and dry them thoroughly.
  • Rinse the strawberries and remove the stems. Slice into halves or quarters if desired, which makes crushing them easier.
  • Use a potato masher to crush the strawberries into very small pieces. Do not puree unless you want no fruit pieces in the jam.
    Fresh strawberries crushed with a potato masher on a cutting board, creating small juicy pieces for homemade Strawberry Freezer Jam.
  • Measure precisely 2 cups of the crushed strawberries and their juices into a large mixing bowl.
  • Stir in precisely 4 cups of granulated sugar. Let the mixture stand for 10 minutes, stirring occasionally.
    Crushed fresh strawberries mixed with granulated sugar in a large bowl as the first step in making homemade Strawberry Freezer Jam.
  • In a small saucepan, stir together the full package of fruit pectin and the water.
  • Bring to a boil over medium-high heat, stirring constantly. Continue stirring and boil for 1 minute.
    Fruit pectin dissolved in water and heated in a saucepan before being added to the strawberries to make homemade Strawberry Freezer Jam.
  • Pour the boiling pectin mixture into the strawberry and sugar mixture. Stir for 3 minutes, until the sugar dissolves. A few sugar granules may remain.
  • Ladle into the prepared jars, leaving ½ inch of space at the top. Wipe the rims, secure the lids, and leave the jars to set at room temperature for 24 hours.
    Hot dissolved fruit pectin stirred into the sweetened crushed strawberries until the mixture is smooth and well combined for homemade Strawberry Freezer Jam.
  • After 24 hours, tighten the lids completely and store in the refrigerator for up to 3 weeks or the freezer for up to 1 year. Thaw frozen jam in the refrigerator.

Notes

Nutritional Information is based on a 1-Tbsp serving.
  • Crush the strawberries before measuring them. Use both the berries and their juices in the measurements.
  • Measure the sugar exactly and do not reduce it. Sugar works with the pectin to create the set, so a lower amount or a substitute will cause this recipe to set poorly.
  • Freezer jam sets thinner than cooked jam and tastes more like fresh fruit than the cooked flavor of a traditional jam. It will be slightly thicker after refrigerating than it is at room temperature.
  • Leave the ½ inch of space at the top of each jar. Jam expands as it freezes.
  • If you want to double this recipe, I suggest making 2 separate batches.
 
Find the full recipe at: thebestblogrecipes.com/strawberry-freezer-jam/

Nutrition

Calories: 42kcal | Carbohydrates: 11g | Protein: 0.03g | Fat: 0.04g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.002g | Sodium: 1mg | Potassium: 6mg | Fiber: 0.1g | Sugar: 10g | Vitamin A: 0.5IU | Vitamin C: 2mg | Calcium: 1mg | Iron: 0.04mg