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Strawberry freezer jam on a biscuit with full jars in the background.

Strawberry Freezer Jam

Homemade freezer jam is a delicious treat that is easy to make! The batch makes a lot, so you can save some for your family and gives others away as gifts!

Yield: 6 (8-ounce) jars 1x
Prep: 25 minutesCook: 0 minutesTotal: 25 minutes


  • 1 quart fresh strawberries (2 cups of crushed strawberries)
  • 4 cups sugar
  • 1 (1.75-ounce) package of pectin (I used SURE-JELL Pectin brand)

You will also need 6 (8-ounce) mason jars with lids.

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  1. Cut the stems off all of the strawberries. Crush the strawberries until only small chunks are left. You can use a stand mixer with the paddle attachment or by hand with a potato masher (or a combination of these) to do this. 
  2. Measure out 2 cups of crushed strawberries and add them to a large mixing bowl. 
  3. Add all of the sugar to the strawberries and let it sit for 10 minutes, stirring occasionally.
  4. Stir together the pectin and 3/4 cup water in small sauce pan. Bring to a boil for 1 minute, stirring constantly. Remove from heat. 
  5. Add the pectin mixture to the strawberries in the bowl and stir for 3 minutes. (This is a very important step to follow exactly!)
  6. Using a ladle (and a funnel would be helpful too), fill your containers immediately as the jam will begin to set. Make sure to leave 1/2 – 1 inch head space for expansion during freezing. 
  7. Cover with lids and let jam stand at room temperature for a few hours until set. If freezing, jam must be completely cool first.
  8. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw in the refrigerator before using. When you’re ready to use it, let the jam thaw in the refrigerator for about 24 hours.


  • You can use a food processor to crush the strawberries but the consistency of the jam will be very smooth.
  • You cannot reduce the amount of sugar or use a sugar substitute since this will result in a failure to “set” properly.
© Author: Polly Conner
Cuisine: American Method: Freezing