Strawberry Freezer Jam Recipe

When the strawberries are fresh and ripe, it’s the best time to pick a big bunch and process them into strawberry freezer jam to enjoy all through the year.

I prefer making freezer jam over traditional canned jam with strawberries for a few reasons.

Since you don’t have to cook it for the length of time you do traditional jam or water bath them, the berries retain more of their fresh flavor and intensity.

I also love the ease of not canning this jam since I tend to make a lot.

If there is freezer space to be had, this jam is my go to.

Pectin or No Pectin? Sugar or no/low sugar?

I have made strawberry freezer jam for years.

The first few years I just went to the grocery store, bought the pectin on the shelf, and then proceeded to add the ridiculously large amounts of sugar the recipes in those little boxes called for.

Man that jam was good. BUT my goodness, did you know that there was actually more sugar than berries in those recipes?

Once I realized that and that there are actually other ways to make just as delicious jam, I have been experimenting ever since.

I have made no pectin, low pectin, chia seed no pectin, homemade apple skin pectin, jams with low sugar, medium sugar, and even honey.

You name it and I’ve tried it when it comes to strawberry freezer jam.

Some years it has jelled really well and made great jam and other times it has failed and I end up with some batches being more like strawberry syrup.

If you ask me, I actually kind of like some of those syrupy jams because then I can use them to put on my ice cream, yogurt, and pancakes. I try to mark the containers that are a bit more loose before putting into the freezer since you can’t tell once frozen.

What does this recipe use?

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This is a low sugar or honey recipe that uses Pomona’s Pectin. Pomona’s is great because it gives a really solid jell with a low amount of sugar or honey.

It also makes the jam much healthier because you don’t need to add gobs of sugar for a great product.

Can I use frozen berries to make this jam?

Yes!! There have been years where I didn’t have time to make the jam right away before the fresh strawberries went bad.

So I washed the berries, took off the tops and depending on the size, left them whole, halved, or quartered them.

To freeze them, I laid them out on a baking sheet with a Silpat baking sheet (this is the one I have – best “white elephant” Christmas gift I have ever walked away with!! 🙂 You can also use wax paper on the baking sheet if you don’t have the Silpat.

Just pop them in the freezer until frozen solid and then remove and place in zip top bags to store. Pull out later and place in the measuring cup. They should defrost quickly to be able to mash up.

Ingredients for Strawberry Freezer Jam

1. 4 cups of mashed strawberries – you should have about 8 cups of whole strawberries.
2. 1/2 -1 Cup of honey or 3/4-2 cup sugar (depending on how sweet your berries are and what you prefer in jam sweetness).
3. 3/4 cup water (for the 2nd version)
4. 3 teaspoons pectin (using the Pomona’s Pectin)
5. 4 teaspoons calcium water plus more if needed

Directions for Strawberry Freezer Jam – cooked and sweetened with honey version

This version of the recipe does include cooking the jam for a short period of time. The second version below does not cook the berries at all and uses a blender or food processor to do the job.

Read through both to see what you would like to try first. I actually prefer the second version the best.

Wash and rinse your freezer containers you plan to use.

With Pomona’s Pectin, there is a little calcium packet that you use. Follow the directions on the packet (Put 1/2 cup of water into a small jar and add in 1/2 tsp of white calcium powder. Place lid on the jar and shake up to mix.) Leftovers will last in the fridge for months or longer in the freezer.

Next, prepare the strawberries by trimming the tops. If they are small super ripe berries I just use my thumb to pop off the tops. Otherwise use a small knife to cut off the very top.

Place berries in a bowl or the flat bottomed pan you will be using on the stove. It’s much easier that way to get the berries smashed up well. Use a potato masher for ease.

Once you mash up the strawberries, measure them out again to make sure you have 4 cups.

Place berries back in the flat bottomed pan and add in the 4 teaspoons of calcium water.

In a glass measuring cup, measure out the 1/2 – 1 cup of honey and add in the 2 teaspoons of pectin. Stir until blended.

Bring the strawberry mash to a boil and add in the honey/pectin mixture. Stir while getting up to a boil. When it comes to a boil, reduce the heat to simmer until the jam jells. The less time you cook, the “softer” the set will be.

To get a traditional jell with a hard set, you will need to check on it rather than count on a certain time cooked.

After a few minutes of cook time, take a large spoon and dip it into your mixture. What you’re looking for is the very last bit of jelly to come off the spoon. When the jelly is ready, the last drops pouring off the spoon will run together and “sheet” off the spoon. It will not have a hard set if it is coming off the spoon with a single drop or two drops. If you prefer a softer set, you could stop the cooking at the two drops off the spoon, though.

Place in containers with 1/2″ headspace.

Directions for Strawberry Freezer Jam – uncooked honey or sugar version (blender needed)

1. Wash and rinse your freezer containers you plan to use.
2. With Pomona’s Pectin, there is a little calcium packet that you use. Follow the directions on the packet (Put 1/2 cup of water into a small jar and add in 1/2 tsp of white calcium powder. Place lid on the jar and shake up to mix.) Leftovers will last in the fridge for months or longer in the freezer.
3. Next, prepare the strawberries by trimming the tops. If they are small super ripe berries I just use my thumb to pop off the tops. Otherwise use a small knife to cut off the very top.
4. Place berries in a bowl or the flat bottomed pan you will be using on the stove. It’s much easier that way to get the berries smashed up well. Use a potato masher for ease.
5. Once you mash up the strawberries, measure them out again to make sure you have 4 cups.
6. Place berries back in the flat bottomed pan or large glass bowl. Add in the 1/2 – 1 cup of honey or 3/4 – 2 cup of sugar and mix with the berries.
7. Bring 3/4 cup of water to boil and place in a blender or food processor. Add the 4 teaspoons of pectin powder. Vent the lid and blend 1-2 minutes until the powder is dissolved.
8. Add the hot mixture to the fruit and stir until well mixed.
9. Add in the 4 teaspoons of calcium water and stir well. The jell should appear. If not, you can stir in 1 teaspoon of calcium water at a time until the jam jells. Stop adding when no improvement in jell is seen. If you are not seeing the jell that you would like, know that it should harden up a bit more as it sits.
10. Note: If it is still really runny, you can put it back in the pan and boil for 1-2 minutes and it will jell when cooled.
11. Place in containers with 1/2″ headspace.

How long will the jam last?

2-3 weeks in the fridge (if it isn’t eaten by then!)

About a year in the freezer. Defrost in the fridge and store for up to a week or two after defrost.

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Looking for more fresh strawberry recipes?

Strawberry Cream Pie