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?
Make a batch of 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.
What size jars do I need?
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.
Do I need to sterilize my jars?
Do I need to sterilize my jars? Sterilizing is something that is done in canning to remove any bacteria, yeast, or fungi on your jars before filling them with cooked fruits or vegetables. This is done because canned foods are meant to be stored at room temperature for long periods of time. Those jars need to be free of bacteria, which would cause your food to spoil over time.
Since freezer jam is stored in the refrigerator or freezer at all times, there is no need to sterilize your jars beforehand. A regular, clean jar is sufficient.
This jam recipe is not shelf stable. I repeat - not shelf stable! It must be stored in the refrigerator or freezer, and is not a replacement for a traditional canning recipe for shelf stable jams.
However, if you'd like to sterilize your jars as an additional precaution, you are welcome to do so.
Storing your jam
As I said above, this jam is not shelf stable. Shelf stable goods can be stored in your pantry at room temperature without spoiling. This recipe is a simple freezer jam, and is meant to be stored in the refrigerator or freezer at all times.
Your jam will keep for 3-4 weeks in the refrigerator, or about a year in the freezer. Keep your jar tightly sealed at all times to maximize freshness.
Lower sugar jam
Lower sugar jamIf 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.
If you'd like to make a sugar-free jam, replace the sugar called for with your favorite sugar-free sweetener. Consult your sweetener's package directions, as some alternative sweeteners are more concentrated and should not be swapped at a 1:1 ratio.
Sugar also acts as a preservative, so your low- or no-sugar jam will not last quite as long when refrigerated.
Readers have had success using alternative sweeteners with this recipe, although I have not tried any myself.
Easy Strawberry Freezer Jam
Ingredients
- 1 quart strawberries chopped (about 4 cups)
- 1 cup granulated sugar
- 2 tablespoons lemon juice (juice from one lemon)
- 2 teaspoons cornstarch
Instructions
- 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.
Equipment Recommendations
Notes
- Freezer jam is not shelf stable and needs to be stored in the refrigerator or freezer at all times. Jam will keep in the refrigerator for 3-4 weeks in a tightly sealed jar, or in the freezer for up to a year.
- Sugar can be substituted with a sweetener alternative, but please consult your sweetener package for proper ratios (some are more concentrated than others).
- If using a sugar substitute, keep in mind that the sugar helps preserve the jam, so your sugar-free jam will not keep as long in the refrigerator.
Timothy C Cook
I'm just curious, is the cornstarch really necessary? I seem to remember when I was young my grandmother taught me how to make strawberry jam with just strawberries and sugar. She said the strawberries contain enough pectin naturally to thicken the batch. I may have remembered it wrong though. Also we would have use wild strawberries so maybe there is a difference.
Heather
Hi Timothy, I've made this recipe dozens of times and find that the cornstarch is necessary, which is why I include it in the recipe. I've used both store bought and garden strawberries (I have not tried wild strawberries) and I found that garden strawberries are usually much juicier. You might be able to get away with using only sugar with store bought strawberries and not adding any additional liquid. If you give it a try without cornstarch, let us know how it goes!
marilyn casteel
this is amazing! Just made it this afternoon -- will definitely be making again! Thank you for posting!
Ruth Cappelletti
I found some frozen strawberries, can I use those in place of fresh?
Heather
Yes, frozen strawberries that have been thawed will work just as well as fresh!
Jean Diemer
I made this recipe with my 8 year old grandson who with adult supervision did most of it himself. It turned out wonderful and we liked the fact that it wasn't super sweet and the berry flavor really was the "star" . Thanks so much for the recipe and I will be making it again.
Heather
Thank you for the great review, I'm so glad you both enjoyed making jam today!
BOBBI CONVERY
This is such a yummy recipe - I made one batch Saturday, and am making two more batches today, Monday. (1/2 of the first batch is already eaten !)
Sandy Pate
I had some strawberries that where about to over ripen. I came to your site and found this fruit spread recipe. I made 3 small jars for my fiancé who loves fruit spreads on his toast and had just used up the last we had in the house this very morning. Thank you so much. You have helped me not to waste foods during a safer at home period😊
Lisa Coppersmith
I love love love this recipe. I use it often. Could I substitute peach and keep the same ingredients? Thank you for sharing once again.
Heather
Hi Lisa, I'm so glad to hear you enjoy the recipe! Yes, you can replace the strawberries with peaches. They may need to cook a bit longer than strawberries - I'd suggest adding a splash of water if your jam thickens before your peaches are cooked through. Let us know how it goes!
Marisa
Could I substitute Splenda for the sugar?
Heather
Hi Marisa, yes, you can use splenda instead of sugar, using the same measurements.
Your jam may not last as long in the refrigerator, because sugar does help to preserve the jam and give it a longer shelf life when refrigerated. I haven't tried it myself, but if you do, please let us know how it goes!