Name: Easy Strawberry Freezer Jam
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Ingredients: 2 cups mashed (or pulsed in food processor strawberries); 4 cups sugar; 1 1.59-ounce pouch powdered fruit pectin; 3/4 cup water

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If we run out of this Easy Strawberry Freezer Jam, I hear about it loud and clear from my family because a plain biscuit is a sad sight at breakfast. I promise it is super easy and tastes like fresh strawberries because it's a no-cook recipe!

Easy Freezer strawberry jam by a white plastic basic and antique lid propped on the jar — (Disclaimer: In my photos of Easy Freezer Strawberry Jam, I filled them up to the top for food styling purposes. Always leave 1/2 inch headspace for expansion.)

This no-cook freezer jam recipe starts with fresh strawberries and is made in minutes with no candy thermometer or boiling water bath needed.

While growing up in Evening Shade, Arkansas, my family used to pick wild strawberries down by the stream near our house to make strawberry freezer jam. When my children were small, we would visit the U-Pick farms and pick our own strawberries to make the jam.

Now, I often just buy the freshest strawberries at the market so I can continue to make the jam every year to take us through the Winter months.

What's the shortcut?

Freezer jams take less time to make primarily because you are not cooking it down on the stovetop and sealing the jars in a water bath.

When I was the test kitchen director for Oxmoor House cookbooks, we also produced Weight Watcher's magazine. On behalf of the magazine, I was able to travel to Santa Maria, CA to visit their Driscoll brand strawberry fields and processing plant.

I was impressed that even the humongous berries were juicy and full of flavor. I especially liked eating the creative recipes the chosen chefs prepared using these strawberries.

I was four months pregnant with my first child on that junket so I may or may not have eaten my weight in strawberries!

Strawberry Freezer Jam spread on 2 Ingredient Biscuits with jam spilling out of a little wooden spoon on a wooden cutting board.

My favorite way to eat Easy Strawberry Freezer Jam is on my 2 Ingredient Biscuits fresh from the oven with butter, of course! These are my go-to biscuits not just because they are fail proof, flaky, and tender but because they are only 2 ingredients.

I always have those ingredients on hand-and no- it's not the biscuit mix in a box.

Self-rising flour and whipping cream. Yup! That's it! No cold butter to cut in with a pastry blender.

strawberry freezer jam in old fashioned clamp jar with peach and strawberry-blueberry jam in the background

Do glass jars break in the freezer?

It is possible but if you follow these tips to avoid glass breaking in the freezer you won't have any problems.

Be sure the Mason jars are tempered and say on the box ok to use in freezer. Non-tempered glass has air bubbles in it and tends to cause the glass to break when frozen.
Choose wide mouth jars or at least jars that are NOT narrow at the top. The "shoulders" of a jar tend to cause them to crack if they are filled all the way to the top.
Screw on lids loosely until the jam is frozen. You can always go back later and tighten them gently.
Leave a full 1/2 inch headspace at the top of the jar to allow for expansion when frozen. Foods can expand up to 9% after freezing. (Disclaimer: In my photos of Easy Freezer Strawberry Jam, I filled them up to the top for food styling purposes.)
Avoid letting the glass jars touch in the freezer. I saw a tip once to put jars of jam or broth in a sock so they don't touch other jars. Another idea was to put jars right back in the box the jars come in to ensure they do not touch each other.
Lastly, I often freeze jam in freezer-safe plastic containers.

Pinterest pin for Strawberry Freezer Jam

More Shortcut Jams and Jellies Recipes

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5 from 3 votes

Easy Strawberry Freezer Jam

I grew up making this with wild strawberries we picked along the branch near our house. When my children were much younger, we visited the U-Pick farms to make our jam and ate them straight from the bucket all the way home!

Prep Time25 mins

Cook Time5 mins

Total Time30 mins

Course: Breakfast

Servings: cups

Calories: 35kcal

Author: Kathleen Phillips | GritsAndGouda.com

Cost: 8

Ingredients

2 cups mashed or pulsed in food processor strawberries
4 cups sugar
1 1.59-ounce pouch powdered fruit pectin
3/4 cup water

Instructions

I like to pulse the hulled strawberries in the food processer rather than mash them. It saves so much time and I’m assured a piece of strawberry in every bite of jam. Just remember, pulse to look coarsely chopped-not pureed.
Combine strawberries and sugar in a large bowl. Let stand 10 minutes, stirring occasionally.
Meanwhile, combine pectin and water in a small saucepan, stirring constantly. Bring to a boil over medium heat, stirring constantly. Boil 1 minute. Gradually add pectin mixture to strawberries, stirring well. Stir 3 minutes or until sugar is almost dissolved.
Spoon strawberry mixture into plastic or glass 1-cup freezer jars. Wipe rims and cover with lids. Let stand at room temperature overnight. Freeze until firm. Store in freezer.
Thaw in refrigerator before serving.

Notes

Gift. Vegan. Gluten Free. Fat Free. Preserves.

Nutrition