Print

Easiest No-Cook Strawberry Freezer Jam (Ready in 30 Minutes!)

Close-up view of a glass jar filled with chunky, bright red strawberry freezer jam, showing visible seeds.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Capture the bright taste of summer with this super simple, no-cook strawberry freezer jam. This beginner-friendly recipe uses just a few ingredients and sets up fast, giving you fresh, homemade preserves without the hassle of traditional canning. Perfect for toast, biscuits, or gifting!

Ingredients

Scale
  • 4 cups fresh strawberries, hulled and crushed
  • 6 cups granulated sugar
  • 1 package (1.75 oz) dry pectin (like Sure-Jell)
  • 1 tablespoon lemon juice

Instructions

  1. Prepare your jars: Wash and dry four half-pint (8 oz) jars and lids. Set them aside.
  2. Crush the strawberries: Place the hulled and crushed strawberries in a large bowl. You want about 4 cups of crushed fruit.
  3. Combine sugar and pectin: In a separate small bowl, whisk together the dry pectin and 1 cup of the granulated sugar until fully mixed.
  4. Mix wet and dry ingredients: Add the pectin-sugar mixture to the crushed strawberries. Stir well to combine.
  5. Add remaining sugar and lemon juice: Pour in the remaining 5 cups of sugar and the lemon juice. Stir the mixture continuously for exactly 3 minutes. Do not stop stirring during this time to help the pectin activate correctly.
  6. Rest the jam: Let the mixture stand, stirring occasionally, for about 10 minutes until the mixture begins to thicken slightly.
  7. Fill the jars: Carefully spoon the jam mixture into the prepared jars, leaving 1/2 inch of headspace at the top of each jar.
  8. Remove air bubbles: Run a clean, thin spatula or knife around the inside edge of each jar to release any trapped air bubbles. Wipe the rims clean.
  9. Seal and chill: Place the lids and rings on the jars, tightening them to fingertip tight. Let the jars sit on the counter at room temperature for 30 minutes to allow the jam to set up further.
  10. Freeze: After 30 minutes, place the jars in the refrigerator for up to 3 weeks or transfer them to the freezer for up to 1 year.

Notes

  • For the best fresh strawberry flavor, use ripe, in-season berries.
  • If you prefer a lower sugar option, look for recipes specifically designed for reduced sugar, often requiring different pectin types.
  • This jam is excellent for making quick PB&J sandwiches or as an ice cream topping.
  • If you are gifting this jam, consider printing out simple labels to include storage instructions (refrigerate after opening).

Nutrition

Find it online: https://kitchenuser.net/strawberry-freezer-jam-recipe-easy-no-cook/