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Easy Strawberry Freezer Jam is a quick and simple four-ingredient recipe (no pectin required) that’s perfect for strawberry season. This small batch recipe makes a sweet jam that’s filled with fresh strawberry flavor.
It’s strawberry season. Now is a great time to stock up on fresh, in-season strawberries. But what do you do when your strawberries start to go bad?
I like to make my easy strawberry freezer jam. You’ll love this recipe because you only need four ingredients, most of which are probably in your kitchen already.
I like to make use of the ingredients I have on hand, instead of going out to buy one special ingredient (like pectin). So for this jam recipe, I’m using cornstarch instead.
You’ll need one quart of strawberries to make two 8-ounce jars of jam. I like to use 8-ounce ball mason jars to store my jam.
This recipe is very easy to double, triple, or more – so stock your freezer with as much jam as you’d like. Freezer jam will last about 3 weeks (or longer!) in the refrigerator, or about a year in the freezer.
Once you’ve boiled and mashed your jam, you’ll want to continue cooking until you’ve achieved the consistency you’d like. You’re looking for the jam to thickly coat the back of a spoon.
Keep in mind that the jam will continue to thicken as it cools, so it may still look a little runny when it’s actually done cooking.
If you’d like to make a lower sugar jam, add half the amount of sugar. The strawberry flavor will be more pronounced and more tart, so keep this in mind.
Looking for more strawberry recipes? Try my Strawberries and Cream Almond Crumble Bars.
Easy Strawberry Freezer Jam
- 1 quart strawberries chopped (about 4 cups)
- 1 cup granulated sugar
- 2 tablespoons lemon juice (juice from one lemon)
- 2 teaspoons cornstarch
- In a saucepan over medium heat, add chopped strawberries, granulated sugar, lemon juice, and cornstarch. Stir until sugar has dissolved. Bring to a boil, then reduce heat to medium-low. Simmer for 10 minutes, stirring occasionally.
- Remove from heat and gently mash strawberries with a potato masher until desired consistency is reached. Return to heat and cook for another 5-7 minutes, or until mixture has reduced slightly. The mixture should thickly coat the back of a spoon (and will continue to thicken as it cools).
- Remove from heat, transfer to jars, and allow to cool completely before adding lids. Store for up to 1 year in freezer, or up to 3 weeks in the refrigerator.
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