Easy Strawberry Freezer Jam

This Easy Strawberry Freezer Jam is a simple and easy homemade jam recipe made with fresh strawberries! Only 3 ingredients, no pectin, and no canning required!

NEVER MISS A POST! FOLLOW ME ON:

FACEBOOK | PINTEREST | INSTAGRAM | TWITTER

Strawberries just scream summer and there’s no fruit I love more than fresh strawberries! If you’ve been a reader of mine for awhile you’ll know how much I love creating delicious recipes with fresh in-season ingredients and when it’s strawberry season homemade strawberry jam is a MUST-MAKE recipe!

There’s really nothing better than homemade jam, except maybe homemade jam made with fresh, local strawberries like this Easy Strawberry Freezer Jam. I love making homemade jam in the summer, and I especially love skipping the canning process and sticking my homemade jam in the freezer! It’s a quick and easy way to preserve fresh jam, especially if you’re making it in a small batch!

I’ve shared SO many of my favourite homemade jam recipes with you before, like this Easy Chia Seed Blueberry Jam, this Easy Black Currant Jam, and this Easy Chia Seed Strawberry Jam, and this Easy Freezer Peach Jam! This Easy Freezer Strawberry Jam is another one of our family’s favourite jam recipes that’s just as easy as the others! You’re going to love it!

If you’ve never made pectin-free jam before, this Easy Strawberry Freezer Jam recipe is a great one to start with.

Here are all my best tips for making your own no-pectin jam at home:

1. Use sugar. I know, I know, everyone’s on the I-hate-sugar bandwagon (including me!), but even if you use high pectin fruit like berries or peaches, unless you use sugar the jam just won’t set. Trust me, I’ve tried. If you’re looking for jam without sugar, try my chia seed jam recipes!
2. Use an instant-read thermometer. Boiling for a certain period of time is a good way to ensure the jam sets but measuring the temperature as it boils is truly a no-fail way to ensure you get that thick, jam-like texture every time. Go for 220 degrees Fahrenheit at low altitudes and 218 degrees at high altitudes. Get my instant-read thermometer HERE (affiliate link).
3. Let it cool in the jars. Heat up your jars before adding the boiled jam into them (I soak them in hot water and dry them well first) and let them cool, covered, on the counter until they reach room temperature before adding them to the fridge or freezer.
4. Use high-pectin fruit. Fruits like apples, peaches, berries, and currants all contain naturally-occurring pectin which helps the jam set up all on its own.

Looking for more fresh strawberry recipes? You’ll LOVE this Classic Strawberry Pie, this Strawberry Spinach Salad with Lemon Poppyseed Vinaigrette, and these Easy Strawberry Hand Pies!

NEVER MISS A POST! FOLLOW ME ON:

FACEBOOK | PINTEREST | INSTAGRAM | TWITTER

I hope you enjoy this jam recipe as much as we do! Let me know in the comments below, what’s your favourite kind of jam? I’d love to know!

 

Kitchen Products I recommend:

 

 

Looking for more recipes like this? You’ll LOVE these:

• 3-Ingredient Chia Seed Strawberry Jam

• Mango Coconut Overnight Oats

• Chocolate Almond Overnight Oats

• Orange Pomegranate Superfood Salad

• Greek Yogurt Caesar Salad

• Best Ever Blueberry Hand Pies