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A mason jar of strawberry freezer jam on a wooden table next to a plate of fresh sourdough scones.

Easy Strawberry Freezer Jam {Low-Sugar + No-Pectin Variations}

Strawberry freezer jam is a great way to preserve strawberries at the peak of freshness and sweetness. No cooking, canning, or special equipment required for freezer jam either! 
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Prep Time: 20 minutes
Course: Snack
Cuisine: American
Keyword: fruit, jam
Servings: 8 people
Calories: 304kcal
Author: Jana Dziak

Equipment

  • Food Processor (you can also mash by hand)
  • Mixing bowl
  • Measuring cups and spoons
  • Whisk
  • Wooden spoon (or other larger spoon for stirring)
  • Ladle
  • Half pint jars (or other freezable containers)

Ingredients

  • 2 quarts strawberries fresh and washed, stems and hulls removed.
  • 2 cups sugar
  • 6 tablespoons fruit pectin like Ball brand

Instructions

  • Wash and dehull your strawberries.
  • Then using a food processor, mash them by pulsing a few times until your desired consistency is achieved. I like my jam slightly chunky instead of being perfectly pureed.
  • In a large bowl, whisk together the sugar and pectin.
  • Add 5 cups of your crushed strawberries berries (the whole 2 quarts should yield 5 cups)  and stir very vigorously for 3 minutes until the sugar and pectin dissolve.
  • Make sure you are scraping the bottom as you stir.
  • Ladle into containers and freeze, or refrigerate for 3-4 weeks.
  • For sweeter jam with a more firm and gel-like consistency: add at least 1 more and up to 4 more cups of sugar in addition to the ingredients above.
  • For a pectin-free version: dissolve a ½ teaspoon of plain gelatin powder into ¼ cup of slightly warmed freshly squeezed lemon juice. Let bloom for 2 minutes then stir to fully dissolve and add to jam as the last step after you have dissolved the sugar.

Notes

Because freezer jam in uncooked, it will not have the same firm, gel-like consistency of cooked jam. Adding more sugar and gelatin will increase the firmness.
Fresh strawberries are best. You can use frozen strawberries but it is best to let them defrost in the refrigerator first by putting them into a mesh strainer over a bowl to catch the liquid.
Storage & Freezing
This freezer jam will last in the refrigerator for quite a while due to the sugar and pectin content — 3 to 4 weeks.
To freeze this jam in glass, make sure the glass mason jars are not completely full. Food expands as it freezes and pressure can build in the jar and break the glass as a result. Leave an inch at the top that is free.
In the freezer this jam will maintain its quality for up to 6 months or more.

Nutrition

Serving: 3tablespoons | Calories: 304kcal | Carbohydrates: 78g | Protein: 2g | Fat: 1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 25mg | Potassium: 364mg | Fiber: 6g | Sugar: 61g | Vitamin A: 29IU | Vitamin C: 139mg | Calcium: 39mg | Iron: 1mg
Tried this recipe?Let us know how it was!