Strawberry Freezer Jam
Capture the vibrant taste of summer with this quick and easy Strawberry Freezer Jam recipe! Made with just four simple ingredients—fresh, juicy strawberries, granulated sugar, powdered pectin, and water—this no-cook jam perfectly balances sweetness and natural berry flavor. With only 20 minutes of prep time and no need for stovetop cooking or canning equipment, it’s the ideal choice for busy home cooks or beginners. The slightly chunky texture of the mashed strawberries adds a homemade charm, while the convenience of freezer-safe storage ensures you’ll have this delicious spread on hand for up to a year. Use it to brighten up your morning toast, swirl it into yogurt, or drizzle over ice cream for a sweet treat. This foolproof recipe is the epitome of fresh, fruity goodness—perfect for preserving the season’s best berries. Keywords: strawberry freezer jam, no-cook jam recipe, easy jam recipe, homemade strawberry jam, freezer-safe jam.
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Recipe Information
Ingredients
- 4 cups (mashed) Fresh strawberries
- 3 cups Granulated sugar
- 1.75 ounce package Powdered pectin
- 0.75 cup Water
Instructions
Wash and hull the strawberries. Mash them with a potato masher or pulse in a food processor until you have 4 cups of mashed strawberries. Ensure the consistency is slightly chunky for texture.
In a large mixing bowl, combine the mashed strawberries and granulated sugar. Stir well to combine and let the mixture sit for 10 minutes, stirring occasionally, to allow the sugar to dissolve slightly.
In a small saucepan, combine the powdered pectin and water. Heat over medium-high heat, constantly stirring, until the mixture comes to a boil. Let it boil for 1 minute, then remove from heat.
Pour the hot pectin mixture into the bowl with the strawberries and sugar. Stir thoroughly for about 3 minutes to ensure the sugar has completely dissolved and the pectin is evenly distributed.
Ladle the jam into clean, freezer-safe containers, leaving about 1/2 inch of headspace at the top to allow for expansion during freezing.
Cover the containers with lids and let the jam sit at room temperature for 24 hours to set.
Store the jam in the freezer for long-term storage (up to 1 year) or in the refrigerator if you plan to use it within 3 weeks.
Nutrition Facts
Calories |
2581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.8 g | 2% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 13 mg | 1% | |
| Total Carbohydrate | 670.5 g | 244% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 629.6 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 880 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
