Strawberry Freezer Jam (From-scratch, 5 Ingredients) for the Table

Why you’ll love this savory strawberry jam

I go through phases where I’m making jam basically every weekend in June and July – well, maybe not every weekend, but close. There’s something so satisfying about stocking the freezer with little jars of summer to pull out in January when strawberries cost a fortune and taste like nothing. And this is seriously the most simple recipe you will find for jam!

Why You’ll Love This From-scratch Strawberry Freezer Jam

• Simply 5 ingredients – nothing obscure, nothing you can’t find at a regular grocery store.
• It’s genuinely satisfying – there’s a little pride boost in saying “I made this jam” that store-bought only can’t give you.
• No cooking required – this isn’t a stovetop canning project. Mash, stir, jar, done.
• It keeps for a year – make one batch and you’re set with jam for months.

Ingredients for freezer strawberry jam

The simple ingredients for this strawberry freezer jam recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!

• Fresh strawberries – use the ripest berries you can find; skip any that are soft, bruised, or overripe since they can cause the jam to spoil faster.
• Granulated sugar – a full 4 cups of sugar, no sugar substitutes here. It sweetens, helps the jam set, and acts as a preservative. The amount of sugar genuinely matters here – don’t be tempted to use less sugar as it could throw off the recipe resulting in runny jam.
• Liquid fruit pectin – I use a 3-ounce packet of Certo (which comes from a box of pectin), found at most major grocery stores near the canning supplies.
• Boiling water – helps activate the pectin and gives the jam the right consistency.
• Lemon juice – brightens the flavor and helps the jam set alongside the pectin.

How to Make Kitchen-made Freezer Jam

Simply a reminder that you can find the FULL written kitchen-made strawberry jam recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you:)

1. Mash the strawberries. Place your strawberries in a large bowl and mash with a potato masher (or a fork) until only a few chunks remain. You could also do this in a food processor but be careful to leave some chunks of strawberry. Stir in the sugar and let it sit for 10 minutes.

1. Stir pectin mixture. Whisk together the boiling water and liquid pectin until fully combined.

1. Add the lemon juice. Stir the pectin into the strawberry mixture, then squeeze in the fresh lemon juice. Let the mixture sit for 5 minutes.

1. Last step – Jar it up. Pour the mixture into a clean freezer-safe container, leaving about an inch of space at the top of the jar. Cover tightly and let sit at room temperature for 24 hours before moving to the freezer.

Recipe Tips

• Measure your sugar separately before adding it in – it’s straightforward to lose count mid-mash and end up short.
• Don’t skip the resting time – the 24 hours on the counter is what lets the pectin fully set.
• Leave an inch of headspace in your jars – about half an inch, since the jam expands as it freezes.
• Use ripe strawberries, not overripe – it makes a real difference in both flavor and shelf life.

Frequently Asked Questions

Serving suggestions

There are so many satisfying ways to make use of your straightforward strawberry freezer jam! Use it as a topping or spread over ice cream, crepes, oatmeal, muffins, yogurt, pancakes, waffles, toast, smoothies, or even have a spoonful straight from the jar! Clearly, you’ll want to find every possible opportunity to use this good jam.

Storage & freezer tips

Strawberry freezer jam will keep up to a year in the freezer. Thaw it overnight in the fridge before using. Refrigerated jam will keep two to four weeks. Discard the jam if it looks moldy or smells strange.