Strawberry Freezer Jam – Easy with less sugar

This strawberry freezer jam is one of my family’s favorite jams. It tastes so fresh and fruity, you’ll think you’re eating fresh strawberries.

strawberry freezer jam

Why We Love Strawberry Freezer Jam

  1. Taste – Strawberry Freezer Jam tastes like fresh strawberries.
  2. Less Sugar – Freezer jam uses more fruit than sugar, regular jam uses more sugar than fruit. (Freezer jam uses 6 cups fruit and 1 1/2 cups sugar, regular jam uses 4 cups fruit and 7 cups sugar).
  3. Easy to Make – No cooking required. Simply crush strawberries and add sugar and pectin.
  4. Great Activity for Kids – A fun summertime activity to do with kids. They love smooshing the strawberries.strawberry freezer jam
  5. No Special Equipment Needed – No canner, no special canning jars, no fancy jar lifters, all you need is bowl and a potato masher (even a fork will do).
  6. No Canning Procedure Required – No sterilizing or water bath, just put it in a container and freeze.

strawberry freezer jam

Strawberry Freezer Jam Recipe

Be sure to use freezer jam pectin for this recipe. While you can freeze jam made with other kinds of pectin, the procedure for making the jam will be different. Regular powder pectin or liquid pectin require strawberries to be cooked in order to properly set. Pomona pectin also requires some heating. To learn more about different pectin types, check out this pectin chart.

Always read the instructions on the pectin package and use the process recommended for that particular pectin.

strawberry freezer jam
Print Recipe
5 from 3 votes

Strawberry Freezer Jam

Add a little flare with flavourings like vanilla extract or mint leaves. You can also substitute some of the strawberries with other fruit like rhubarb (3 cups strawberries & 1 cup stewed rhubarb), blueberries (2 cups strawberries & 2 cups blueberries) or mangoes (2 cups strawberries & 2 cups mangoes).
Prep : 15 mins


  • 6 cups strawberries - fresh or frozen
  • 1 1/2 cups sugar
  • 1 pkg FREEZER JAM pectin


  • Wash and clean berries (if frozen, thaw first).
  • Crush strawberries, one layer at a time with a potato masher. You should get approximately 4 cups of crushed fruit.
  • In separate small bowl, mix sugar and pectin.
  • Add pectin to strawberries. Stir until completely dissolved, about 2 to 3 minutes.
  • Pour into clean jars or plastic freezer containers leaving a ½ inch headspace to allow for expansion.
  • Wipe rim with clean cloth and seal.
  • Let stand for 30 minutes to set.
  • Freeze for up to 1 year. Will keep for 2 weeks in refrigerator.


Be sure to use Freezer Jam Pectin - regular pectin will require cooking before freezing.
You can eat your freezer jam right away - it does not need to go in the freezer first. It will keep in the refrigerator for 2 weeks. If you want to store it longer than that, it must be kept in the freezer. Freezer jam cannot be stored on a shelf.
Yield 5 half pint (250ml) jars
Tried this recipe?Mention @GetGettyS or tag #GetGettyS

Why Not Make Freezer Jam All the Time?

Freezer jam is so delicious and easy it’s hard to imagine why anyone would make any other kind of jam. I love freezer jam, but I also make cooked jams with traditional pectin and No Sugar Needed Pectin.  Here’s why…

  1. Texture – Freezer jam does not set the same way regular jam does, it is a little looser and runnier. For those that prefer a more traditional, firm set to their jam a cooked jam is a better option.
  2. Space – A year’s worth of jam takes up a lot of freezer space. If you want to store jam on the pantry shelf, a cooked and properly canned jam is the way to go.
  3. No Sugar – While freezer jam uses much less sugar than regular jam, there are many no sugar jam options available that require cooking and canning.
  4. Tradition – Some people just love classic, traditional jam. That’s cool.
  5. Jelly – Freezer jam is not great for all fruit or for making jelly, a cooked jam/jelly will work better in these situations.
  6. Longer Storage – Full sugar, cooked jams will last much longer in the fridge once opened. If you can’t finish a jar of jam in less than two weeks, it’s best to use a higher sugar, cooked jam that will last much longer in the fridge.

Making freezer jam is something that I have done with many groups at home, in a strawberry patch, at community kitchens and at family and kid camps. It’s always such a fun and rewarding activity. If you haven’t given it a try – go for it! If you need a little inspiration or want someone to walk you through the process, send me a message. I’d love to be your jam coach!

For more tips and recipes for different kinds of jams, jellies and preserves, click here.

If you make strawberry freezer jam, take a photo, post it on Instagram and tag #getgettys so I can see it and like it!

Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist,  speaker and writer putting good food on tables and agendas.  She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.

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