Strawberry Freezer Jam Recipe

Karen Frazier
strawberry jam

If you love fresh jam but you don't want to go through the whole canning process, you can make strawberry freezer jam. It is a great way to preserve fresh strawberries.

Freezer Jam Misconceptions

A couple misconceptions exist about freezer jam. For example, it is often referred to as a "no cook" jam, although you actually do need to boil a few ingredients. However, the process is far less labor and cooking intensive than traditional canned strawberry jams.

A second misconception is that these jams must be kept in the freezer. Strawberry freezer jam can be kept in the refrigerator for up to two weeks. They must be kept chilled to prevent bacteria from forming. If you will be keeping the jam for longer than two weeks, then the jars must be frozen.

Sensational Strawberry Jam

Yield: 3 pints

Supplies

  • Large bowl
  • Food masher (or food processor or blender)
  • Small saucepan
  • Clean freezer jars or freezer-safe plastic containers with lids that seal - one to two cup size
  • Ladle

Ingredients

  • 2 cups fresh strawberries, cleaned and hulled
  • 4 cups sugar
  • 3/4 cup water
  • 1 package Sure-Jell pectin

Method

  1. Crush berries in a large bowl using a food masher, or pulse berries in a blender or food processor, leaving small bits of fruit to give jam texture.
  2. Stir sugar into berries until well combined.
  3. Let fruit and berries stand for about 10 to 15 minutes, stirring occasionally. This will allow the berries to release some of their juices to dissolve sugar.
  4. Bring cold water and pectin to a boil in a small saucepan over medium-high heat.
  5. Stirring constantly, boil pectin mixture for one minute.
  6. Remove from heat and pour into strawberry mixture.
  7. Stir fruit and pectin for three minutes.
  8. Ladle into jars or containers. Leave about 1/2 inch at top to allow for expansion of jam.
  9. Use a damp cloth to clean around the rims of the jars or containers.
  10. Seal jars or containers tightly.
  11. Allow to sit at room temperature for an hour, until thickened.
  12. Refrigerate or freeze.

Tips

Consider the following when making your freezer jam:

  • If you wish to make a larger batch, don't double the recipe. Instead, make the recipe twice. Doubling the recipe may interfere with the setting process.
  • If you prefer a lower sugar recipe, you must use an instant pectin for low-sugar recipes.
  • Use local, fresh, in-season berries for best flavor results.
  • You may substitute frozen fruit, although the flavors are likely to be less intense.
  • Many fruits lend themselves well to freezer jams including blackberries, raspberries, tayberries, peaches, cherries, rhubarb, and plums.
  • It's best to follow recipes for freezer jams exactly, because pectin has certain requirements to set properly.

Enjoy Seasonal Fruits

Freezer jams are quick, easy, and require little clean up because they require minimal cooking. Jams are a great way to enjoy seasonal fruits all year long.

Strawberry Freezer Jam Recipe