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If you’ve never made jam before, this strawberry freezer jam is the perfect place to start.
Unlike traditional canning recipes, freezer jam is quick, easy, and doesn’t require a boiling water canner. It has a bright, fresh strawberry flavor that tastes just like summer.
This is one of the easiest recipes for preserving strawberries—and a great way to use up fresh berries when they’re in season.
Canning Expertise: Rachel Paxton is a certified Master Home Food Preserver with over 25 years of hands-on experience in safe home canning and food preservation.
This jam is stored in the freezer instead of canned. Learn more about freezing food and how to store it properly.
Tap to jump right to recipe.
Why You’ll Love Freezer Jam
- No canning required
- Takes less than 30 minutes
- Tastes fresher than cooked jam
- Perfect for beginners
- Soft, spreadable texture
Ingredients
- 3/4 cup water
- 2 cups crushed strawberries (about 1 quart whole strawberries)
- 4 cups sugar
- 1 package powdered pectin (or equivalent bulk pectin)
Need help measuring? See my strawberry equivalents chart.
If you’re not sure which pectin to use, see my guide on what pectin is and how to use it.
How to Make Strawberry Freezer Jam
Wash and hull strawberries. Crush strawberries using a potato masher (do not puree—you want small chunks). Measure 2 cups crushed strawberries into a bowl.
Stir in sugar and let sit for 10 minutes, stirring occasionally. In a small saucepan, combine pectin and water. Bring to a boil, stirring constantly, and boil for 1 minute.
Remove from heat. Stir hot pectin mixture into strawberries. Stir for 2–3 minutes until sugar is mostly dissolved. Pour into freezer-safe jars or containers, leaving 1/2 inch headspace.
Let sit at room temperature for 24 hours until set. Store in freezer for up to 1 year or in refrigerator for up to 3 weeks.
Want your food to last longer in the freezer? Here are the best containers for freezing food (and what to avoid).
Tips for Success
- Don’t reduce the sugar—this recipe needs it to set properly
- Use fully ripe strawberries for best flavor
- Stir well after adding pectin to avoid grainy texture
- Leave headspace for expansion when freezing
Can You Use Frozen Fruit?
Yes, you can use frozen strawberries or rhubarb.
If you’ve been freezing strawberries as they ripen, simply thaw them and proceed with the recipe.
See my guide on how to freeze strawberries so they don’t get mushy.
What is the Difference Between Freezer Jam and Regular Jam?
Freezer jam:
- Is not cooked (or only lightly heated)
- Has a softer texture
- Tastes fresher and more like fruit
Traditional jam:
- Is cooked and canned
- Has a firmer, more set texture
- Stores at room temperature
More Strawberry Recipes
If you’re preserving strawberries, try:
See more here: how to preserve strawberries (canning, freezing & more)
This easy strawberry freezer jam recipe is made with fresh strawberries and pectin. No canning required—just mix and freeze for a delicious homemade jam.
- 2 cups crushed strawberries about 1 quart whole strawberries
- 4 cups sugar
- 1 package powdered pectin or equivalent bulk pectin
- 3/4 cup water
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Wash and hull strawberries.
-
Crush strawberries using a potato masher (do not puree—you want small chunks).
-
Measure 2 cups crushed strawberries into a bowl.
-
Stir in sugar and let sit for 10 minutes, stirring occasionally.
-
In a small saucepan, combine pectin and water.
-
Bring to a boil, stirring constantly, and boil for 1 minute.
-
Remove from heat.
-
Stir hot pectin mixture into strawberries.
-
Stir for 2–3 minutes until sugar is mostly dissolved.
-
Pour into freezer-safe jars or containers, leaving 1/2 inch headspace.
-
Let sit at room temperature for 24 hours until set.
-
Store in freezer for up to 1 year or in refrigerator for up to 3 weeks.
If you enjoy preserving seasonal flavors, be sure to browse all of my canning recipes here and my full collection of jam and jelly recipes for more ideas.
Follow my canning and preserving board on Pinterest.
