Strawberry Freezer Jam

This easy strawberry freezer jam is a sweet, simple way to capture the fresh flavor of summer berries—no canning required! With just a few ingredients and minimal prep, you’ll have a vibrant, homemade jam perfect for spreading on toast, stirring into yogurt, or gifting to friends. It’s a great recipe for beginners and a fun kitchen project to enjoy with kids.

Prep Time: 10 mins
Cook Time: 10 mins
Additional Time: 1 day 10 mins
Total Time: 1 day 30 mins
Servings: 32
Yield: 2 pints

Ingredients

4 cups halved fresh strawberries
1 ½ cups granulated sugar
1 (1.75 ounce) package dry pectin
¼ cup water

Directions

Gather all ingredients.
Crush strawberries using a potato masher in a large bowl. (Alternatively, pulse strawberries in a food processor until just finely chopped but not pureed.) Drain strawberries through a fine mesh strainer; reserve juice for another use. Transfer 2 cups crushed strawberries to a large bowl (reserve any extra strawberries for another use); add sugar, and stir until evenly combined. Let stand at room temperature for 10 minutes, stirring occasionally.
Meanwhile, stir pectin and water together in a small saucepan until combined. Bring to a boil over medium-high heat; boil, stirring constantly, until a thick paste forms and pectin is fully dissolved, about 2 minutes.
Stir the boiling pectin-water mixture into the strawberry mixture in a large bowl; stir constantly for 3 minutes. To check if jam is set, coat the back of a spoon with jam; run a finger through it. If jam remains separated, it is appropriately set. If the jam runs back together, it is not set; stir until set, for 3 more minutes. Pour into 2 sterilized pint-size jars or other storage containers, leaving a 1/2-inch space at the top to allow for expansion. Place the tops on the containers, and leave at room temperature for 24 hours.
Place in refrigerator for at least 1 hour before serving, or freeze until ready to use or up to 3 months. Enjoy!