This strawberry freezer jam is one of the simplest ways to preserve fresh strawberries at their peak. No canning, no special equipment, and no long stove time — just fresh berries, pectin, and a little patience.
This easy freezer jam is ideal when strawberries are abundant—perfect for a flat from the farm stand or farmers market. With only a few ingredients and a short amount of hands-on time, you’ll have spreadable jam to enjoy throughout the year.
If you often end up with more berries than you can eat immediately, freezing some for later is another great option.
Why This Recipe Works
- No canning required — skip the water bath and the extra gear.
- Perfect for strawberry season — an efficient way to use lots of berries at once.
- Bright, fresh flavor — the no-cook method keeps strawberries tasting like summer.
- Freezer-friendly — make now and enjoy later.
If you want more ideas for using fresh strawberries right away, try simple treats like strawberry overnight oats, crumb cake, or a lemonade infusion.
What Is Freezer Jam?
Freezer jam is a quick, mostly no-cook jam made by combining fresh fruit, sugar, and pectin, then storing it in the freezer instead of processing it in a canner. It preserves the fresh brightness of the fruit because it isn’t cooked for long periods.
- Isn’t cooked for long
- Has a brighter, fresher flavor than long-cooked jams
- Is stored in the freezer rather than on pantry shelves
It’s one of the easiest ways to preserve strawberries while keeping their flavor bright.
🛒 Ingredients
- Fresh strawberries
- Granulated sugar
- Fruit pectin (powdered freezer pectin like Sure-Jell or Ball)
- Water
See the recipe card below for exact quantities. You can substitute thawed frozen strawberries if needed—just drain excess liquid first.
🥣 How to Make Strawberry Freezer Jam
- Step 1: Prepare the strawberries. Wash, hull, and crush the berries with a potato masher or fork. Aim for a slightly chunky texture rather than a puree.
- Step 2: Add the sugar. Measure sugar according to the pectin package directions and stir it into the crushed strawberries. Let sit about 10 minutes, stirring occasionally, so the sugar draws out the juice.
- Step 3: Cook the pectin. In a small saucepan, stir the powdered pectin into the measured water and bring to a boil, stirring constantly. Boil for about 1 minute, then remove from heat.
- Step 4: Combine. Pour the hot pectin mixture into the strawberries and sugar. Stir continuously for 3 minutes so the pectin activates and the sugar dissolves. The mixture may still seem loose—that’s normal; it will thicken as it rests.
- Step 5: Fill containers. Spoon the jam into freezer-safe jars or containers, leaving about ½ inch of headspace for expansion.
Step 6: Let it set. Allow jars to stand at room temperature for about 24 hours so the jam sets. After that, transfer to the freezer for long-term storage.
Helpful tip: Refrigerate one jar to use immediately; it will keep in the fridge up to 3 weeks.
Low Sugar Strawberry Freezer Jam (My Go-To Version)
If you prefer less-sweet jam, make a low-sugar version by using low- or no-sugar pectin and following the package instructions. The result is a softer set but a more pronounced strawberry flavor.
What You’ll Need
- 2 cups crushed strawberries
- 1 to 1½ cups sugar (depending on taste and pectin directions)
- 1 package low-sugar pectin
- water
How to Make It
- Crush strawberries
- Measure sugar
- Cook pectin per package directions
- Combine and stir for the recommended time
- Fill containers with headspace
- Let set, then freeze
Important Tips for Low Sugar Jam
Use the right pectin. Regular pectin won’t set properly with less sugar—choose a low- or no-sugar pectin.
Expect a softer set. Low-sugar jam tends to be looser but still spreads nicely.
Flavor is more strawberry-forward. Less sugar lets the berry flavor shine.
Tips for the Best Freezer Jam
- Don’t skip the sugar ratio. Freezer jam depends on the correct sugar-to-pectin balance to set properly.
- Leave headspace. Jam expands when frozen, so leave about ½ inch at the top of each container.
- Use ripe strawberries. The quality of the fruit determines the flavor of the jam.
Storage
Store unopened jars in the freezer for up to 1 year. Once thawed, keep refrigerated and use within a few weeks. A jar kept in the refrigerator without freezing will stay fresh for up to 3 weeks.
How to Use Strawberry Freezer Jam
- Spread on toast, bagels, or biscuits
- Swirl into yogurt or cottage cheese
- Spoon over ice cream or pancakes
- Use as a filling for thumbprint cookies
- Stir into oatmeal or chia pudding
What to Make with a Flat of Strawberries
If you have more berries to use, try strawberry pretzel salad, strawberry overnight oats, crumb cake, homemade strawberry lemonade, or freeze them for later use.
If you make this recipe, consider leaving a rating and review — it helps other readers and is always appreciated.
Recipe
Strawberry Freezer Jam
Deanne Frieders | This Farm Girl Cooks
Pin Recipe
Ingredients
- 2 cups crushed strawberries about 1 quart whole berries
- 4 cups granulated sugar
- 1 box powdered fruit pectin 1.75 oz
- ¾ cup water
Method
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Prep berries: Wash, hull, and crush strawberries with a potato masher. Leave small chunks for texture.
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Add sugar: Stir 4 cups granulated sugar into 2 cups crushed strawberries. Let sit 10 minutes, stirring occasionally to draw out juice and dissolve sugar.
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Cook: In a small saucepan, combine 1 box powdered fruit pectin and ¾ cup water. Bring to a boil, stir constantly, and boil 1 minute. Remove from heat immediately.
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Pour the hot pectin mixture into the strawberries and stir constantly for 3 minutes. The mixture will look loose at first; that’s normal.
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Fill jars or freezer containers, leaving ½ inch headspace.
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Let stand at room temperature for 24 hours to set, then transfer to the freezer until ready to use.
Farm Girl Tips
Nutrition
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