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The BEST Strawberry Freezer Jam

August 8, 2019 | Breakfast

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Strawberry Freezer Jam is the best way to hold onto those sweet fresh berries long into the winter months. This jam is so easy to make and requires no special equipment or technique. This is great for sharing with other or keeping for yourself and spreading over everything.

School is starting soon which means strawberry season is coming to a close so let’s bottle them up in this delicious Strawberry Freezer Jam Recipe! You’ll want to eat it by the spoonful but you’ll also love it on sandwiches, toast, and Honey Wheat Dinner Rolls.  If you can’t get enough strawberries, make Glazed Strawberry Muffins, Strawberry Topped Tres Leches Cake, and Strawberry Tartlets.

A hand lifting a spoonful of Strawberry Freezer Jam out of a mason jar.

Strawberry Jam

Careful, once you try this Strawberry Freezer Jam you’ll never buy a jar off the shelf at the store again. Since this jam is frozen you don’t have to cook it to a high temperature like when you can jam that is shelf stable. This allows you to keep that fresh bright flavor of the strawberries that is altered when cooked.

Strawberry Freezer Jam in multiple jars with a spoon in one of the jars.

How to Make the BEST Freezer Jam:

  • Use Quality Ingredients– Use strawberries that are ripe and full of flavor. Your jam will only taste as good as your berries. I also recommend using brand name ingredients especially for the pectin (Sure-Jell) and corn syrup (Karo).
  • Don’t Substitute or Alter the Sugar– Yes, there is a whole lot of sugar in this and it’s delicious. If you need a low sugar or sugar free jam, use a different recipe.
  • Measure correctly– The strawberries are to be measured after crushing them. If you crushed too much, do NOT add it to the jam. Use it up in a smoothie or with yogurt.Ingredients for making freezer jam laid out on a marble surface.

What is the difference between freezer jam and regular jam?

  • TASTE– In freezer jam, the fruit is not cooked which allows the jam to hold onto the fresh flavor of the fruit.
  • STORAGE– Freezer jam is stored in the freezer for up to a year or in the fridge for 3-4 weeks.
  • CONSISTENCY– Freezer jam not as thick as cooked shelf stable jam. 

Top view of strawberry jam in a jar with jam dripped on the counter and a bowl of strawberry to the side.

What containers do you use for freezer jam? 

  • Use clean (sanitizing with hot soapy water or in the dishwasher) mason jars or sturdy plastic containers that have a tight fitting lid. 
  • Be sure to leave about 1/4 inch space at the top of each container to allow room for expansion when frozen.
  • Depending on how slowly you’ll eat the jam, store in 4 to 16 ounce containers. Store in the smaller containers if you don’t think you can eat it before 4 weeks. 8-ounce jars are just the right size for my family of four.

Strawberries with stems removed in a food processor.Why does freezer jam separate?

The differences in the density of the liquid and the pieces of fruit cause the jam to separate when in the fridge. Just remember to give your jam a stir before applying to your food.

Close up of strawberries and a photo of pureed strawberries in a food processor.

Why is my jam runny?

  • Failure to Measure Correctly – Be sure to measure the strawberries after crushing them.
  • Over Cooking the Jam – Mixture is to get no hotter than baby’s milk. Heating the jam over the stove is done only to dissolve the sugar crystals.
  • Didn’t Set Before Freezing– If the jam is frozen too soon it will be runny. The jam needs to cool on counter and then chill in the fridge for 24-48 hours before placing in the freezer.

How to salvage runny freezer jam?

  1. In a sauce pan, mix 4 tablespoons powdered pectin with 1/2 cup water.
  2. Heat over low until dissolved.
  3. Add the jam to the pot and mix thoroughly.
  4. Pour into the containers, cover, and chill in the fridge for 24 hours before freezing. A close up of a spoonful and jar of Strawberry Freezer Jam.

Looking for more jam recipes? Try these:

  • 5-Ingredient Blackberry Freezer Jam
  • Raspberry Freezer Jam
  • The BEST Homemade Raspberry Peach Freezer Jam
  • Grape Jam
  • Homemade Apple Jelly

TOOLS USED TO MAKE THIS JAM:

  • Food Processor or Blender – The berries can be chopped by hand and mashed with a potato masher but it’s a whole lot easier with a food processor of blender.
  • Mason Jars or Sturdy Plastic Containers– The jam needs to be kept in an air tight container to retain freshness and prevent freezer burn.
  • Pot & Skillet Set– These are the skillets and pots I use. They have a heavy bottom making them sturdy and cook the food evenly. I use these multiple times a day. I use the 5 quart pot for making jam.

A jar of Strawberry Jam with strawberries in a bowl in the background.

Print Recipe
4 from 1 vote

Strawberry Freezer Jam

Strawberry Freezer Jam is the best way to hold onto those sweet fresh berries long into the winter months. This jam is so easy to make and requires no special equipment or technique. This is great for sharing with other or keeping for yourself and spreading over everything. (makes ~8 cups)
Prep Time40 mins
Cook Time5 mins
Total Time45 mins
Servings: 128 (1 tablespoon) servings
Calories: 36kcal
Author: Garnish and Glaze

Ingredients

  • 3 1/2 cups strawberries, hulled, pureed
  • 1 box Sure Jell fruit pectin
  • 1/4 cup lemon juice
  • 1 cup Karo syrup
  • 4 1/2 cups granulated sugar

Instructions

  • Place strawberries in a food processor or blender and purée until desired consistency. Measure out 3 1/2 cups and pour into a large pot.
  • Sprinkle some of the pectin over the mashed berries, stir, sprinkle again. Repeat until all of the pectin is mixed in.
  • Set the timer for 30 minutes and allow the the berries and pectin to sit. Give it a stir about every 10 minutes.
  • Mix in the lemon juice, corn syrup, and sugar.
  • Heat the jam over medium low (shouldn't get hotter than baby's milk), stirring occasionally, until the sugar is completely dissolved (this takes about 5 minutes).
  • Pour jam into clean jars or small plastic containers (8- 8oz jars). Place in the refrigerator for 3-4 weeks or freezer for up to a year.
Course: Breakfast
Cuisine: American
Keyword: Strawberry Freezer Jam
Nutrition Facts
Strawberry Freezer Jam
Amount Per Serving
Calories 36 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 2mg0%
Potassium 7mg0%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 9g10%
Protein 1g2%
Vitamin A 5IU0%
Vitamin C 2.5mg3%
Calcium 1mg0%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @GarnishandGlaze on Instagram and use hashtag #GarnishandGlaze

 

Related topics:
Breakfastfruit jam strawberries

Comments

  1. Paul says

    May 28, 2020 at 7:55 pm

    Do u taste the syrup

    Reply
    • Melanie says

      June 8, 2020 at 8:55 pm

      The jam tastes sweet. I don’t think you can tell that there is corn syrup in it. The reason you need to use corn syrup in this is to prevent sugar crystals.

      Reply
  2. Cathy Terry says

    August 9, 2019 at 6:08 pm

    Looks delicious!!

    Reply
    • Melanie says

      August 23, 2019 at 10:29 pm

      Thanks Cathy! Wish you lived close by so I could bring you a jar.

      Reply
  3. Baking gal says

    June 20, 2017 at 7:43 pm

    You don’t need to add sugar but it definitely makes a difference. Your jam will be quite bland without it. But the very basics to jam are fruit, lemon juice, and pectin. You could make a simple syrup in place of the corn syrup I bet, just boil equal parts sugar and water and then cool.

    Reply
  4. Melissa says

    July 26, 2016 at 12:46 pm

    Hey
    Do you have to use corn syrup?

    Reply
    • Melanie says

      July 27, 2016 at 4:06 pm

      Yes.

      Reply
    • Betty says

      February 24, 2017 at 8:29 am

      No just use the recipe from sure jell

      Reply
  5. Sally S says

    July 2, 2016 at 5:00 am

    Is there a way to cut down on the amount of sugar. I have someone who is diabetic in my family and grandchildren who are super sensitive to sugar. Thanks. Sounds delicious and easy!

    Reply
  6. Caroline Hawley says

    June 23, 2015 at 4:24 am

    Hi, can someone please tell me what Karo syrup is. Please email me at caroline.hawley@ymail.com

    Reply
    • Melanie says

      June 29, 2015 at 9:59 pm

      Caroline- Karo Syrup is corn syrup. You can usually find it next to maple syrup but if not check in the baking aisle.

      Reply
  7. cathy williams says

    June 12, 2015 at 5:34 pm

    Looks yummy . How many lbs of strawberries equal the 3 1/4 cup mash that we use.

    Reply
    • Melanie says

      June 18, 2015 at 3:10 pm

      Cathy, I am just guessing because I haven’t weighed the strawberries when making this, but I usually buy the big case at Costco and use about half so that would be 2 pounds of strawberries.

      Reply
  8. Michelle @ A Dish of Daily Life says

    May 7, 2014 at 12:24 pm

    Looks delicious! I’ve never tried canning for the reasons you mentioned…this I could do!

    Reply
    • Melanie says

      May 7, 2014 at 11:20 pm

      Exactly! Super easy! Making room for it in the freezer is the only down side.

      Reply
  9. Paige says

    May 7, 2014 at 11:52 am

    There is nothing better than homemade jam! I never had it until I married Derek and had his moms, and my goodness, there really is no going back! we make it every year now!

    Paige
    http:/thehappyflammily.com

    Reply
    • Melanie says

      May 7, 2014 at 11:25 pm

      I make it every year too… and multiple kinds. My favorite is raspberry-peach but those fruits peak a little later in the summer.

      Reply

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Hey There, I'm Melanie!

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I am a wife, mother of three little girls, and a chocolate addict. I love baking (and eating!) sweets, but I balance it out with healthy meals.

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