Strawberry Freezer Jam

Side view of multiple jars of freezer jam.

5 from 1 vote

Make your own homemade Strawberry Freezer Jam with fresh berries, sugar, and classic pectin. A quick, no-fuss recipe that’s perfect for beginners.

Prep Time15

Cook Time5

Time to Set1

Total Time1 20

Course: Breakfast

Cuisine: American

Total Cost: $7.39 recipe / $0.09 serving

Servings: servings, 5x 8oz jars (1 Tbsp each)

Calories: 42kcal

Author: Jennie Alley

Equipment

Food Processor
Small Saucepan
Large Bowl
5 8 oz Jars or Airtight Containers (Freezer-Safe)

Ingredients

2 cups fresh strawberries 16 oz, $2.13*
4 cups granulated sugar 800g, $1.52**
¾ cup water $0.00
1 package fruit pectin 1.75 oz, $3.68
1 Tbsp lemon juice $0.06

Instructions

Gather all of your ingredients.
Rinse and hull the strawberries, then add them to a food processor. Pulse until coarsely chopped.***
Transfer the strawberries to a large bowl. Add the sugar and stir until fully combined. Let sit for 10 minutes, stirring occasionally to help the sugar begin to dissolve.
In a small saucepan, bring the water to a boil. Stir in the pectin and boil for 1 full minute, stirring constantly. Remove from heat.
Add the pectin mixture and lemon juice to the strawberry-sugar bowl. Stir continuously for 4 minutes until well mixed and the sugar is mostly dissolved.
Divide the jam into clean and freezer-safe 8 oz jars or containers, leaving about ½ inch of headspace to allow for expansion. Cover and let the jars sit at room temperature for 24 hours to set. Store in the freezer for up to 1 year or in the refrigerator for up to 3 weeks once thawed.

See how we calculate recipe costs here.

Notes

*Use ripe, flavorful strawberries for the best taste. Overripe berries can be too soft and underripe ones lack sweetness.

**Don’t reduce the sugar unless you’re using low- or no-sugar pectin. Classic pectin needs the full sugar amount to set properly.

***No food processor? Just mash the berries with a potato masher for a more rustic texture.

Nutrition

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