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strawberry jam antique lid bright
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5 from 4 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
Servings: 5 cups
Calories: 35kcal
Author: Kathleen Phillips | GritsAndGouda.com
Cost: 8


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


  •  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. 


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


Calories: 35kcal