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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?
EASY NO-BAKE CHEESECAKE RECIPES & TIPS
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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:
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3-Ingredient Chia Seed Strawberry Jam
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Mango Coconut Overnight Oats
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Chocolate Almond Overnight Oats
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Orange Pomegranate Superfood Salad
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Greek Yogurt Caesar Salad
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Best Ever Blueberry Hand Pies
Looking for more?
EASY NO-BAKE CHEESECAKE RECIPES & TIPS
Get my easy no bake cheesecakes e-cookbook!
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Easy Strawberry Freezer Jam (No Pectin)
This easy strawberry freezer jam is made with 3 ingredients, no pectin, and no canning – the simplest way to capture peak-season strawberries in a jar.
Recipe: Ingredients
- 5 cups fresh strawberries washed and tops removed
- 1 1/2 cup granulated sugar
- 1 tablespoon lemon juice
Recipe: Instructions
- 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 210 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!
Recipe: Notes
Use the proper water-bath canning process to create a shelf stable version of this recipe, if desired. The recipe, as it is, is a refrigerator or freezer jam.
This recipe makes about 2 cups of jam, or about twelve 2-tablespoon servings.
Store this jam in the fridge (for up to 2 weeks) and in the freezer for up to 6 months.
Recipe: Nutrition
Nutrition Facts
Easy Strawberry Freezer Jam (No Pectin)
Amount Per Serving (2 tablespoons)
Calories 116
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 1mg0%
Potassium 92mg3%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 28g31%
Protein 1g2%
Vitamin A 7IU0%
Vitamin C 36mg44%
Calcium 10mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Ooooo….gonna make some of this as soon as possible! Thanks so much!
Thanks so much! I hope you give it a try!🙂
My first attempt at jam EVER and a huge success! Thanks Chrissie! 🙂
You’re welcome!! So happy to hear that! Enjoy!🙂
Thanks for sharing this recipe! Strawberry jam is my favorite!
Ours too! 🙂
I always thought it was more complicated! Pinned so i can make it later! Thanks!
As the title states: this is the Easy type of Jam!!😄