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