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!
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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:
- 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!
- 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).
- 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.
- 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!
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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!
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Looking for more recipes like this? You’ll LOVE these:
Easy Strawberry Freezer Jam
- 5 cups fresh strawberries washed and tops removed
- 1 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- Add the strawberries to a deep pot along with the sugar and lemon juice.
- Stir to combine and turn the heat to high, stirring every now and then until the mixture starts to bubble and become hot.
- Use a potato masher to mash the strawberries until they begin to fall apart. The more you mash, the smaller the strawberry pieces will be.
- When the mixture begins to boil, continue to stir every 30 seconds or so.
- Use an instant-read thermometer - here's a link to mine (affiliate link) - to measure the temperature of the jam as it boils. Be sure the thermometer is measuring at the middle of the jam and not touching the bottom of the pot.
- Continue boiling as the temperature climbs and don't let it stop boiling until it reaches 220 degrees Fahrenheit (for low altitudes) or 218 degrees Fahrenheit (for high altitudes). This should take about 8 minutes or so.
- Once the correct temperature is reached, remove the pot from the heat and carefully spoon the jam into a standard mason jar. The jam might seem a little bit liquid at this stage - don't worry! It will thicken as it cools.
- Add the lids to the jars and allow to cool at room temperature until completely cool.
- Store in the fridge (or freezer for long term storage) and enjoy on toast, scones, or however you like!