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Easy No-Cook Strawberry Freezer Jam

A close-up of bright red, chunky strawberry freezer jam served in a small clear glass bowl near a window.
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Make bright, fresh strawberry jam quickly without boiling or canning. This simple recipe uses pectin for a perfect set and stores well in the freezer.

Ingredients

Scale
  • 4 cups fresh strawberries, hulled and crushed
  • 1 package (1.75 oz) powdered fruit pectin
  • 7 cups granulated sugar
  • 1/2 cup water

Instructions

  1. Prepare your containers: Wash and dry small freezer-safe jars or plastic containers.
  2. Crush the strawberries: Place the strawberries in a large bowl and crush them until you reach your desired consistency. You can use a potato masher or a fork.
  3. Mix pectin and sugar: In a separate small saucepan, combine the pectin and water. Bring this mixture to a rolling boil over high heat, stirring constantly. Boil hard for exactly one minute. Remove from heat.
  4. Combine mixtures: Immediately stir the boiling pectin mixture into the crushed strawberries. Mix well for about two minutes.
  5. Add sugar: Gradually stir in the granulated sugar until it is completely dissolved. Do not overmix once the sugar is added.
  6. Fill containers: Ladle the jam mixture into your prepared freezer containers, leaving about 1/2 inch of headspace.
  7. Cool and freeze: Let the jam cool to room temperature on the counter for about 30 minutes. Cover the containers tightly and place them in the freezer.
  8. Thaw for use: When you want to use the jam, transfer a container to the refrigerator to thaw overnight. It will thicken as it thaws.

Notes

  • This jam is best eaten within 6 to 8 months for optimal flavor.
  • If you prefer a slightly looser jam, reduce the sugar by 1/2 cup.
  • For a smoother texture, pulse the strawberries briefly in a food processor instead of crushing by hand.

Nutrition

Find it online: https://sundayflavor.com/easy-freezer-jam-no-canning-recipe/