Strawberry Freezer Jam Recipe

Strawberry Freezer Jam
Sean Timberlake
  • Total: 30 mins
  • Prep: 20 mins
  • Cook: 10 mins
  • Yield: 5 half-pints (serves up to 80)

Just because you can strawberry jam, doesn't mean you have to. Freezer jam is a popular option, a simple method that combines fresh berries with a pectin solution that's cooked separately and stirred in. Because the berries never see heat, this jam retains a much fresher strawberry flavor. Mashing rather than puréeing the berries gives a jam with better texture; a purée may take on a gummy set.

This recipe calls for standard dry pectin. There are two major brands, Kraft Sure-Jell and Ball RealFruit. Both work equally well and are interchangeable. Though you may be tempted to scale back the sugar on this recipe, it does more than sweeten; it helps pectin do its thing. For a lower-sugar jam, you'll need to use a different pectin.​


  • 2 cups mashed fresh strawberries
  • 4 cups granulated white sugar
  • 1 1.75 ounces packet dry pectin
  • 3/4 cup water

Steps to Make It

  1. Rinse the berries, and pat dry. With a paring knife, remove the hulls. Quarter the berries, or chop coarsely.

  2. Place the berries in a non-reactive container. Crush the berries with a potato masher until the berries are broken down, but still have some texture. Measure out 2 cups of the mashed berries; reserve any extra for another use.

  3. Add the sugar to the mashed berries, and stir to combine thoroughly. Let stand 10 minutes. 

  4. In a small saucepan, combine the dry pectin and water. Stir over medium-high heat until the pectin dissolves completely. (It may be lumpy at first.) Bring to a full boil for exactly 1 minute, and remove from heat. Allow to cool for 3 minutes.

  5. Pour the pectin directly into the berry-sugar mixture, and stir until thoroughly combined. 

  6. Pour the jam into clean half-pint mason jars or plastic containers, leaving 1/2" headspace. Seal the jars, and let stand for 24 hours. Store in the refrigerator for up to 1 month, or in the freezer for up to 1 year. Thawed jam can keep in the refrigerator for up to 1 month.