Frozen Strawberry Jam Recipe – Best 7-Step Sweet & Easy Method

This frozen strawberry jam recipe is my way of holding onto spring long after the season fades. In the mountains of Western North Carolina, strawberry season is short but magical. Every year, I stock up and freeze plenty.

I started making this jam when I wanted something easy, fresh, and full of flavor. No boiling. No canning. Just frozen strawberries, a few simple ingredients, and the joy of homemade jam that actually tastes like real fruit.

This no-fail recipe works with liquid or powdered pectin. It’s quick, sweet, and beginner-friendly. And every spoonful brings back that bright, sun-kissed taste of spring.

Why Frozen Strawberries Are Perfect for Jam

If you’re looking for a quick way to capture fresh berry flavor all year long, this frozen strawberry jam recipe is the answer. Frozen strawberries are picked at peak ripeness, then flash-frozen to preserve their sweet, juicy goodness. That makes them ideal for jam no matter the season.

No-Fail, Super Easy Strawberry Freezer Jam

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• Author: Anna B.
• Total Time: 2hours 25minutes
• Yield: 80 tablespoons 1x
• Diet: Vegetarian

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Description

This No-Fail, Super Easy Strawberry Freezer Jam is the most delicious, fresh tasting jam you’ll ever have the pleasure of meeting. Once you try it, you’ll be spoiled for life. I call it “springtime in a jar”.

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Ingredients

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If you’re using liquid pectin:

• 4 cups granulated white sugar
• 1 quart fresh strawberries , this will equal approximately the 2 cups of crushed berries necessary for the recipe.
• 3 ounces liquid fruit pectin, I use one pouch of Certo which is readily available at most larger supermarkets. One pouch is 3 ounces or 88ml.
• 2 tablespoons fresh lemon juice, bottled lemon juice will also work

If you’re using powdered pectin:

• 4 cups granulated sugar
• 1 quart fresh strawberries , this will equal approximately the 2 cups of crushed berries necessary for the recipe.
• 1 1.75-ounce package powdered pectin, I use SureJell (original in the yellow box – not the no-sugar or low-sugar)
• ¾ cup water
• 1 tablespoons fresh lemon juice, bottled lemon juice will also work

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Instructions

For the prep for liquid or powdered pectin:

• Wash and rinse glass jars (or plastic containers) and lids in the dishwasher or with hot soapy water. Dry thoroughly.
• Stem and crush strawberries. I use a potato masher but you can also pulse the berries on and off a few times in a blender or food processor – just be sure you leave it a little chunky.

To make this jam with liquid pectin:

• Measure exactly 2 cups of the prepared fruit into a large microwave-safe bowl. (Use a dry measuring up to measure the crushed strawberries and level it off at the top with a flat-edge knife – don’t be tempted to use extra berries!)
• Add the 4 cups of sugar and stir well for 1 minute. (Again, measure the sugar precisely, using a dry measuring up and leveling it off. You can also weigh the sugar. It should be 800g )
• Place the bowl in the microwave on high power for 3 minutes. (Mixture will not cook but will become warm enough for the sugar to dissolve). Remove from microwave and stir well for another minute.

• Allow the strawberry mixture to sit for 2 hours, giving it a good stir about every 30 minutes. Take a taste to make sure the sugar is dissolved. If it still has a bit of a grainy texture, stir for another minute or two until the sugar is well dissolved.(When the sugar is well-dissolved the mixture will actually deepen in color and lose its “cloudiness”. That’s when you’re ready for the next step.)
• Combine the liquid pectin and lemon juice in a small bowl. Add to strawberry mixture; stir for 3 minutes (no cheating, set a timer).
• Fill containers to within ½ inch of the top. Don’t fill any higher as the mixture will expand a bit in the freezer.
• Wipe off the top edges of containers and cover with lids. Let stand at room temperature for 24 hours.

To make this jam with powdered pectin:

• Measure exactly 2 cups of the prepared fruit into a large microwave-safe bowl. (Use a dry measuring up to measure the crushed strawberries and level it off at the top with a flat-edge knife – don’t be tempted to use extra berries!)
• Add the 4 cups of sugar and stir well for 1 minute. (Again, measure the sugar precisely, using a dry measuring up and leveling it off. You can also weigh the sugar. It should be 800g )
• Place the bowl in the microwave on high power for 3 minutes. (Mixture will not cook but will become warm enough for the sugar to dissolve). Remove from microwave and stir well for another minute.
• Allow the strawberry mixture to sit for 2 hours, giving it a good stir about every 30 minutes. Take a taste to make sure the sugar is dissolved. If it still has a bit of a grainy texture, stir for another minute or two until the sugar is well dissolved.(When the sugar is well-dissolved the mixture will actually deepen in color and lose its “cloudiness”. That’s when you’re ready for the next step.)
• Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 minute.
• Add the lemon juice to the pectin and stir to combine. Pour the pectin/lemon juice into the strawberry mixture; stir for 3 minutes (no cheating, set a timer).
• Fill containers to within ½ inch of the top. Don’t fill any higher as the mixture will expand a bit in the freezer.
• Wipe off the top edges of containers and cover with lids. Let stand at room temperature for 24 hours.

To store:

• After the 24 hours on the counter, refrigerate up to 3 weeks or freeze up to 1 year. Thaw in the refrigerator.

Notes

• Both of these recipes yield 5 cups of jam (or 80 1-tablespoon servings). The number of jars will depend on the size of your jars.

• Prep Time: 20minutes
• Resting time: 2hours
• Cook Time: 5minutes
• Category: Jam
• Cuisine: American

Nutrition

• Calories: 40kcal
• Sugar: 10g
• Sodium: 1mg
• Fat: 1g
• Saturated Fat: 1g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 1g

What’s great is you don’t have to wait for spring or visit a farm stand. Just pull a bag from your freezer, thaw it, and you’re ready to go. This frozen strawberry jam recipe works beautifully with store-bought or home-frozen berries and still delivers bright color, bold taste, and the texture you expect from the best jams.

It’s a reliable, delicious way to enjoy strawberries year-round whether you’re spreading it on toast, swirling it into yogurt, or giving it as a gift.

Freezer Jam vs. Traditional Jam: Why This Method Wins

This frozen strawberry jam recipe skips the stove and skips the stress. No boiling, no canning, no sealing. That means no worrying about sterilized jars or setting temperatures. Instead, you get real strawberry flavor and smooth texture with half the work.

Let’s break down how freezer jam compares:

So whether you’re a first-timer or seasoned home cook, this frozen strawberry jam recipe is a foolproof favorite.

Check out a great dessert pairing with our Lemon Mascarpone Cake Recipe they’re a match made in sweet heaven.

Ingredients and Tools Needed for the Perfect Frozen Strawberry Jam Recipe

Essential Ingredients for a Frozen Strawberry Jam Recipe

Making the perfect frozen strawberry jam recipe doesn’t require a long shopping list just a few simple ingredients and the right technique. Whether you’re using powdered pectin or liquid pectin, the base is the same: strawberries, sugar, pectin, and lemon juice. Here’s what you’ll need:

For the liquid pectin version:

• 2 cups crushed, thawed frozen strawberries (about 1 quart whole berries)
• 4 cups granulated white sugar
• Use one 3-ounce pouch of liquid fruit pectin Certo is a common brand
• 2 tablespoons lemon juice (fresh or bottled)

For the powdered pectin version:

• 2 cups crushed, thawed frozen strawberries
• 4 cups granulated white sugar
• Use one box (1.75 oz) of powdered fruit pectin Sure-Jell is a trusted option.
• ¾ cup water
• 1 tablespoon lemon juice

Pro Tip: Always measure carefully. Don’t add extra berries it may prevent the jam from setting properly.

Don’t miss our Beaten Yogurt Recipe for another simple way to enjoy strawberries year-round.

Choosing Between Powdered and Liquid Pectin

Both versions of this frozen strawberry jam recipe work beautifully the choice depends on what’s available and your comfort level.

If you’re new to jam-making, liquid pectin might be a bit easier just mix and stir. Powdered pectin needs to be dissolved and boiled before mixing in, but it also gives a great set and lets you adjust texture slightly.

Preparing Frozen Strawberries for Jam

Should Frozen Strawberries Be Thawed Before Making Jam?

Absolutely. If you’re making a frozen strawberry jam recipe, the very first step is to completely thaw your strawberries. This ensures accurate measuring, smooth mixing, and consistent texture in the final product.

Thawing also helps release the natural juices in the fruit, which blend better with sugar and pectin. You can thaw the strawberries overnight in the fridge or let them sit at room temperature for a few hours. Once thawed, gently drain off any excess liquid too much water can make your jam runny.

Tip: Don’t rush the process. Frozen chunks or cold spots can cause uneven setting later.

Crushing vs. Blending: Which Method Works Best?

Once your berries are thawed, it’s time to break them down. For this frozen strawberry jam recipe, you want texture not purée. So skip the blender and use a potato masher or fork to crush them by hand.

Here’s why:

If you do choose to use a food processor, pulse just a few times and stop before it turns liquid. Jam made with puréed fruit often lacks body and can feel flat in texture.

Looking for a refreshing way to use up leftover fruit? Try our Cucumber Lemon Recipe for a bright, cooling sip.

Step-by-Step Frozen Strawberry Jam Recipe (Liquid Pectin Version)

This no-cook frozen strawberry jam recipe using liquid pectin gives you bright color, rich flavor, and a smooth set all with minimal effort. It’s perfect if you’re looking for a simple, reliable freezer jam.

Step-by-Step Instructions:

Step 1: Prepare your containers
Wash and dry your jars or freezer-safe containers thoroughly. Leave about half an inch of space at the top to allow for freezing. This ensures your frozen strawberry jam recipe freezes safely without leaks.

Step 2: Combine strawberries and sugar
Place 2 cups of thawed, lightly crushed strawberries in a mixing bowl. Add 4 cups of white sugar and stir slowly for about one minute to combine everything evenly.

Step 3: Microwave briefly
Warm the strawberry-sugar mix in the microwave for 3 minutes on high. Don’t cook it just heat slightly so the sugar begins to dissolve. Stir again after microwaving.

Step 4: Let the mixture rest
Set the bowl aside at room temperature for 2 hours. Stir the jam gently every 30 minutes. This helps break down any remaining sugar crystals and gives the frozen strawberry jam recipe its vibrant color.

Step 5: Add lemon juice and pectin
Mix lemon juice with the liquid pectin in a small cup. Pour the mixture into the strawberry base and stir continuously for 3 full minutes. This step activates the pectin and helps the jam set correctly.

Step 6: Fill and seal
Carefully ladle the jam into jars or containers. Make sure to leave space at the top, then seal with lids.

Step 7: Let it set
Leave the filled jars out at room temperature for 24 hours. Once the jam has firmed up, refrigerate or freeze.

Storage Tip:
This frozen strawberry jam recipe can be kept in the fridge for up to 3 weeks or frozen for 12 months. Defrost in the fridge before use.

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How to Make Frozen Strawberry Jam Using Powdered Pectin

Simple Freezer Jam with Powdered Pectin

If you’re out of liquid pectin or just prefer to work with what’s on hand, this variation of the frozen strawberry jam recipe is for you. Powdered pectin works just as well and creates a jam that’s thick, fruity, and perfect for freezing. The only real difference is an extra step to activate the pectin boiling it with water before mixing it into your berries.

It’s still a no-cook jam, and it’s still beginner-friendly.

Ingredients You’ll Need:

• 2 cups thawed, crushed frozen strawberries
• 4 cups granulated sugar
• 1 box (1.75 oz) powdered fruit pectin
• ¾ cup water
• 1 tablespoon lemon juice

Instructions:

1. Prepare jars
Use clean jars or freezer containers, leaving about ½ inch of space at the top for safe freezing.

2. Mix berries and sugar
Combine crushed strawberries and sugar in a mixing bowl. Stir until fully blended. This base is what makes your frozen strawberry jam recipe so vibrant.

3. Cook the pectin
In a saucepan, stir powdered pectin into water. Bring to a full boil while stirring constantly. Boil for 1 minute, then remove from heat.

4. Add lemon juice
Stir in the lemon juice quickly it helps activate the pectin and balances the sweetness of the jam.

5. Combine mixtures
Pour the pectin into the strawberry-sugar bowl and stir for 3 minutes. You’ll feel the mixture start to thicken.

6. Fill and seal jars
Transfer the jam into your prepared containers, leaving headspace. Wipe rims and secure lids.

7. Let it rest
Leave at room temperature for 24 hours to set. Then refrigerate for 3 weeks or freeze for up to 1 year.

This frozen strawberry jam recipe delivers big results with minimal effort perfect for weekend projects or gifting.

Looking for more sweet pairing ideas? Don’t miss our Cinnamon Roll Cheesecake Recipe it’s perfect with a spoonful of jam.

Importance of Lemon Juice in a Frozen Strawberry Jam Recipe

Why Lemon Juice Matters in Jam-Making

It might seem like a small detail, but lemon juice plays a big role in any good frozen strawberry jam recipe. It’s not just there for flavor it’s essential for the chemistry that helps your jam set properly and last longer.

Strawberries are naturally low in acid, and without enough acidity, the pectin can’t do its job. Lemon juice corrects that balance. Whether you’re using fresh or bottled, adding lemon juice ensures your jam thickens and holds its shape.

Plus, it brightens the flavor. A spoonful of lemon juice lifts the sweetness of the strawberries and gives your jam that fresh, vibrant edge.

Quick tip: Always measure your lemon juice precisely too little, and your jam may turn out runny or overly soft.

How Lemon Juice Helps Pectin Work

In a successful frozen strawberry jam recipe, pectin is the setting agent it helps the jam firm up. But pectin needs an acidic environment to activate. That’s exactly what lemon juice provides.

Here’s what it does:

• Creates the right pH level for pectin to gel
• Prevents spoilage by lowering bacterial activity
• Preserves color and brightness of the fruit
• Enhances flavor and balances sweetness

Without lemon juice, your jam may not gel correctly, especially in no-cook freezer recipes like this one. It’s a simple ingredient, but it’s a deal-breaker if skipped.

Looking for another citrus-based idea? Try our fresh Lemon Rice Soup Recipe it’s soothing and full of zesty flavor.

Storage, Shelf Life, and Freezing Tips for Your Frozen Strawberry Jam Recipe

Where and How to Store Homemade Jam

One of the best things about this frozen strawberry jam recipe is how long it keeps with almost no effort. Once your jam sets for 24 hours at room temperature, it’s ready for long-term storage in the fridge or freezer.

Here’s how to store it safely:

• Refrigerator: Keeps fresh for up to 3 weeks
• Freezer: Lasts up to 12 months
• After thawing: Use within 2 weeks

Be sure to label your containers with the date so you can keep track of storage time. Use clean, dry spoons when serving to avoid contamination and spoilage.

Can You Freeze Jam in Glass Jars?

Yes, absolutely. Many people shy away from freezing glass jars, but if you leave enough space (½ inch at the top), they work just fine. The key is not to overfill frozen jam expands and needs that extra room.

Prefer plastic? Freezer-safe plastic containers also work great and are lightweight for gifting.

Extra Tip: Thaw your jam overnight in the fridge for the best texture. Don’t rush it in the microwave it can break down the pectin and make it runny.

Signs Your Jam Has Gone Bad

Even though this frozen strawberry jam recipe has a long shelf life, it’s still important to check for signs of spoilage, especially if stored in the fridge for a while.

Watch out for:

• Mold or unusual spots
• Sour or fermented smell
• Cloudiness that doesn’t go away after thawing

If you notice any of these signs, it’s safest to toss the jar.

Don’t miss our fresh and simple Pineapple Cucumber Salad Recipe a perfect, tangy side to balance out the sweetness of your jam.

Common Mistakes in a Frozen Strawberry Jam Recipe

Even a simple frozen strawberry jam recipe can go sideways without a few key tips. Luckily, these issues are easy to avoid.

1. Sugar Isn’t Fully Dissolved

Grainy jam often means the sugar didn’t mix in all the way.

Fix it:

• Stir well for at least 1 minute
• Let the mix sit for 2 hours, stirring every 30 minutes

2. Jam Won’t Set

Old pectin or bad ratios are usually to blame.

Fix it:

• Use fresh pectin
• Stick to exact measurements
• Stir pectin into the mix for 3 full minutes

3. Overblending the Berries

Puréeing makes the jam too runny.

Try this:

• Lightly mash with a fork for texture

4. Skipping Lemon Juice

Lemon juice helps the pectin gel and preserves freshness. Don’t skip it in your frozen strawberry jam recipe.

5. Overfilled Jars

Jam expands when frozen. Leave ½ inch of space at the top.

Looking for something savory to go with your jam? Try our Greek Salad with Feta Recipe for balance.

Serving, Gifting, and Labeling Your Frozen Strawberry Jam Recipe

Fun and Tasty Ways to Use Your Jam

After all the effort you’ve put into your frozen strawberry jam recipe, it’s time to enjoy it! This jam is more than a spread it’s a versatile, sweet burst of fruit flavor.

A few delicious serving suggestions to elevate your experience:

• Spread over warm toast or buttermilk biscuits
• Swirled into Greek yogurt with granola
• As a topping for pancakes or waffles
• Spoon it onto cheesecake or vanilla ice cream
• Stir into oatmeal for a naturally sweet breakfast

Want a summer treat that pairs beautifully with jam? Try our Blueberry Cheesecake Ice Cream Recipe.

FAQ About Frozen Strawberry Jam Recipe