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spoon of strawberry freezer jam on an english muffin

Strawberry Freezer Jam

Print Recipe
Delicious and easy strawberry freezer jam that doesn't require any cooking or canning! Only 3 minutes of stirring activates the instant pectin. Plus, this recipe calls for half of the amount of sugar than regular canning recipes!
Prep Time 30 minutes
Additional Time 3 minutes
Total Time 33 minutes
Calories 23
Author Jenuine Home

Ingredients

Use 6 containers from selection below or any freezer safe container you have at home.

  • [ 6 Plastic food containers with lids (9 oz)]
  • [ 6 Glass mason jars with lids (8 oz)]

Instructions

  • Wash freezer containers in the dish washer or with hot soapy water, rinse and dry thoroughly.
  • Rinse and drain water from strawberries using a colander. Remove stems from strawberries using a knife or stem remover. Place strawberries in a large bowl and mash with a potato masher until only small chunks remain.
  • In another large bowl, add sugar and pectin. Make sure to use Ball Real Fruit Instant Freezer Pectin for best results. Use 7 tablespoons instant pectin to get the correct thickness for jam (do not follow measurements on the bottle).
  • Measure out 5 cups of prepared crushed strawberries and add to the sugar. Stir sugar, pectin and strawberries continually for 3 minutes. After 3 minutes, the pectin will be activated and jam will be thicker.
  • Pour jam into freezer containers, leaving about 1/2" of space on top for head room expansion in the freezer. Let rest for 30 minutes on counter to for jam to set. After 30 minutes, place jam in the fridge to use right away or in the freezer. Freezer jam will last 3-4 weeks in the fridge or up to a year in the freezer.

Notes

Label date made on jam before placing in freezer. If giving jam as a gift, use the free printable tags to label the jam.
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