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The Easiest 5-Ingredient Strawberry Freezer Jam (No Canning Required)

Close-up overhead view of vibrant red strawberry freezer jam with visible seeds in a small glass jar.
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Make homemade strawberry freezer jam in under 30 minutes using only five simple ingredients. This no-cook recipe captures the fresh taste of summer strawberries and requires no water bath canning.

Ingredients

Scale
  • 4 cups fresh strawberries, hulled and crushed
  • 1 box (1.75 oz) dry powdered pectin (like Sure-Jell)
  • 7 cups granulated sugar
  • 1/2 cup water
  • 1 teaspoon lemon juice (optional, for brightness)

Instructions

  1. Prepare your jars: Wash and dry at least 5 half-pint (8 oz) freezer-safe jars or containers. Do not process them in hot water.
  2. Crush the strawberries: Place the hulled strawberries in a large bowl. Use a potato masher or the back of a spoon to crush them to your desired consistency. You want some texture remaining.
  3. Combine pectin and water: In a small saucepan, whisk together the dry powdered pectin and the water. Bring this mixture to a full rolling boil over high heat, stirring constantly. Boil hard for exactly 1 minute, then remove from heat.
  4. Add sugar: Stir the granulated sugar into the pectin mixture until it is completely dissolved. This should take about 2 minutes.
  5. Combine with fruit: Pour the sugar-pectin mixture over the crushed strawberries. Add the lemon juice, if using. Stir gently but thoroughly for about 3 minutes until all the sugar is dissolved and the mixture is well combined. Do not over-stir, as this can cause foaming.
  6. Fill jars: Carefully ladle the jam mixture into your prepared freezer jars, leaving 1/2 inch of headspace at the top of each container.
  7. Cool and freeze: Wipe the rims clean. Let the jars sit on the counter at room temperature for about 30 minutes to allow the jam to set slightly. Place lids on loosely. After 30 minutes, tighten the lids and transfer the jars to the freezer.
  8. Thaw before serving: Allow the jam to thaw in the refrigerator for 24 hours before serving. Once thawed, the jam will keep in the refrigerator for up to 3 weeks or in the freezer for up to 1 year.

Notes

  • For a lower sugar option, substitute the granulated sugar with a no-sugar needed pectin product, following that product’s specific instructions.
  • If you prefer a smoother jam, you can pulse the strawberries briefly in a food processor instead of crushing them by hand.
  • This recipe is excellent for gifting; use decorative labels to mark the contents and date.

Nutrition

Find it online: https://cookingzenith.com/strawberry-freezer-jam/