Freezer jam that is made with fresh, ripe strawberries or raspberries is my favorite spread on toast, bagels, and sandwiches. This no-cook recipe is simple to prepare and keeps the berries tasting fresh. You will wonder how you have suffered so long with store bought jams and jellies because this stuff is truly the best!
Homemade strawberry freezer jam is intertwined with all of my childhood memories. My mom would make massive batches of it every spring and all 7 of us kids would feast on over the next 12 months. Often we would slather it on her homemade wheat bread for breakfast and all over our PBJ sandwiches. My absolute favorite application were the Sundays she made homemade scones and I would get my own little dish of freezer jam to dip my scones in. It was pure heaven.
Making your own freezer jam at home is really so simple, once you give it a try, you are going to be kicking yourself you waited so long! Here are my few tips to success:
Hey There Sweetie!
Now, this may seem logical to some but the more ripe your fruit, the more sweet and flavorful your jelly will be. It is especially challenging to find strawberries that aren’t half white or yellow so be patient and wait until it is the peak of strawberry season before you make your jam. A local farmers market is a great option to find some great berries!
Whoooaaa There Mr. Muscles
While we need crushed berries for the recipe, don’t go all Hulk on them. We do not want a puree of fresh berries. You want some small pieces of fruit in your jams so when it is January and there is a foot of snow outside your door, those little gems of fruit will remind you of what is coming!
If you have never used fruit pectin before for making jams, don’t worry! It is completely simple to use and doesn’t require anything harder than combing it with some water and heat to use.
As far as the containers, I have both small plastic freezer containers as well as the classic glass mason jars, either of which will work perfectly for this recipe. You can use any size you would like but I prefer something on the smaller end instead of a massive quart size container.
Looking for my Homemade Raspberry Freezer Jam recipe? Just click here! Since it uses a different berry, it does take slightly different measurements but uses the same prep process.Print
- 2 C crushed, fully ripe strawberries
- 4 C white sugar
- 3/4 C water
- 1 pkg Sure Jell fruit pectin
- Sterilize 5 – 1 C plastic or glass containers and lids with boiling water and dry them completely.
- Remove stems or soft spots from the strawberries then use a potato masher or pastry cutter to crush the berries. You can use a food processor, but only pulse them until crushed. Don’t puree them! Measure exactly 2 cups of crushed berries into a large bowl, add the sugar, mix and let sit for 10 minutes.
- In a small pan, mix together the water and pectin then over high heat, bring the mixture to a boil, stirring constantly. Continue to stir and let it boil for one minute. Add it into the fruit and stir for 3 minutes.
- Fill containers, cover with the lids and let sit for 24 hours. The jam is now ready to eat and be stored in the fridge or put into the freezer for longer storage.
- Serving Size: 2 tablespoons
- Calories: 55
- Sugar: 14g
- Sodium: 13mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
**My friend, this post contains Amazon affiliate links which means I receive a small compensation if you make a purchase using my link, at no additional cost to you. And no worries….I only link to products that I both use and love! ~Carole