Strawberry Freezer Jam

This strawberry freezer jam is super simple to make and tastes perfect on a toasted english muffin early in the morning.

This post may contain affiliate links. Cooking with Ginger is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases.

Growing up I longed-for summer time. Not because the summer months meant a break from school, but because of the adventures summer brought. I grew up in a small rural town, and it was right there on that homestead that I developed a love for all things nature.

In the spring/ early summer months we would venture out to the nearest pick-your-own strawberry patch. We would return home with a trunk full of the best strawberries. My mom would make a wonderful Strawberry Jello Pie. Pssst…Get the recipe HERE! She would also make large batches of strawberry jam to freeze or can and use all year long. Of course my sister and I helped out by eating all of the berries.

Strawberries hand picked from a local no chemical farm.

Recently, we again ventured off to a nearby pick-your-own strawberry patch. This year my mom, my sister and I were all joined by my young niece who loves berries, and my youngest niece who rode along in my sister’s baby carrier.

This precious little miss consumed a fair amount of warm juicy berries right out in the berry patch.

We picked… and picked… until we could pick no more.

These strawberries made 12 – 8oz. jars of freezer jam PLUS one fresh strawberry jello pie PLUS some leftover to eat fresh.

Jam vs Jelly

Did you know that there is actually a definite difference between the two fruit spreads: jams and jellies?

I used to use these words interchangeably until I learned of this one day in a dietetics class. Jelly is made from fruit juice and it is strained which removes any solids from the final product making it more clear. Jam is made with crushed or pureed fruit and tends to contain fruit pulp. Both jam and jelly usually contain sugar and pectin.

Recipe and Instructions

This recipe for strawberry freezer jam comes in every box of SURE-JELL. This little box of premium fruit pectin will work it’s magic to set your jam. I used the original formula of Sure-Jell this time around, but they also have a “light” version for less or no sugar added recipes that I would like to try next. Freezer jam does have a softer set than the tradition cooked jam, but I prefer it and it is much quicker to make.

Wash strawberries with cold water to remove dirt.

Remove green stems and any bad spots from strawberries.

Thoroughly wash and sanitize your freezer jars or containers of choice.

Crush 4 cups of strawberries. You will want exactly 2 cups of crushed berries. Be sure to measure!

Add the sugar to the crushed strawberries.

In a small saucepan, bring the package of Sure-Jell and 3/4 cup water to a boil. Boil for 1 minute then remove from heat.

Add the pectin to the fruit mixture and stir for a few minutes until most of the sugar has dissolved.

Using a funnel, scoop the jam into the freezer safe jars or containers right away. Leave about 1/2 inch at the top for expansion during freezing.

Let the jam cool and leave out until set. Store frozen until ready to thaw and enjoy. Freeze jam for up to 1 year.

Helpful Hints

Make each batch separately. There can be many variable that could cause your jam to not set up properly. I find it better to have a few runny jams, than all runny jams. πŸ€·β€β™€οΈ

Use the exact amount of sugar that your recipe says. Reducing the sugar could cause the jam to not set properly.

If your berries are too liquidy after smashing, drain off a little of the excess liquid. Extra juicy strawberries can cause the jam to not set as well.

Try using strawberries that still have a little bit of white or green on them. These strawberries can help your jam set better since they are not as juicy and also result in a jam that is not overly sweet.

Strawberry Freezer Jam


  • 1.75 oz Sure-Jell Premium Fruit Pectin
  • 2 cups Crushed Strawberries
  • 4 cups Sugar
  • 3/4 cup Water


  • In a large bowl, combine exactly 2 cups of crushed strawberries with exactly 4 cups of sugar. Stir occasionally and let sit for 10 minutes.
  • Meanwhile, in a small sauce pot bring 3/4 cup water and pectin to a boil. Boil for 1 minute, stirring constantly.
  • Add the pectin to the fruit mixture. Stir for a few minutes or until most of the sugar has dissolved.
  • Fill containers, leaving 1/2 inch of space at the top. Cover and let stand at room temperature until set. Freeze for up to 1 year.


Recipe comes from the original Sure-Jell box instructions.Β 

If you made this recipe please let me know how it turned out for you! Leave a message in the comments below and don’t forget to share this recipe with your friends if you enjoyed it!

Save the image below to your pinterest boards!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating