No-Cook Strawberry Freezer Jam Recipe

Strawberry Freezer Jam – sweet red summer strawberries can be enjoyed year-round when preserved by this delectable no-cook freezer jam recipe. Keep in the freezer for over a year and easy enough to prepare for those with no canning skills! 

Strawberry Jam is pretty amazing on just about everything! Use it as a topping for Vanilla Ice Cream, on Sheet Pan Pancakes, or on Homemade Cheese Danishes. Peanut butter and jelly sandwiches made with Homemade Bread and Strawberry Jam will blow their minds!

What Is The Difference Between Regular Jam And Freezer Jam?

The short answer is: Regular jam is cooked, and freezer jam is not. 

The less short answer: Preserving strawberries with sugar is done by either hot water bath canning or by freezing. Freezer jam usually requires little to no cooking, like this strawberry freezer jam recipe. Yay! 

What You Need To Make This Strawberry Freezer Jam Recipe

• Strawberries – select red ripened fruit, remove calyx (green part), wash, and drain in a colander.
• Lemon Juice – Surprise, fresh is not best! Bottled lemon juice has a USDA-regulated uniform acidity. A consistent acidity level is essential for making jams gel properly. The acidity of fresh lemons is affected by growth and storage conditions and can vary greatly.
• MCP Pectin – a thickener used with fruits containing high levels of natural pectin and freezer jams.
• Sugar – use a granulated cane or beet sugar for freezer jam. Sugar is the “magnet” that draws the water and pectin into forming a gel.

The Difference Between Pectin And MCP Pectin?

Pectin is a soluble fiber and long-chain indigestible sugar; MCP pectin is modified citrus pectin where chains are split into smaller pieces. These two types of pectin are usually not interchangeable in jam recipes due to the inherent sugar properties of fruits.

Pectins are natural gelling/thickening agents from plant cell walls, usually apples and citrus fruits. When canning fruit, natural pectin requires a high sugar level to work as a binder.

MCP, the modified citrus pectin, will reliably set freezer jam recipes and low-sugar jam recipes. Sometimes MCP pectin can be hard to find, in this case, I will use Sure-Jell pectin.

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How To Make Strawberry Jam In The Freezer

Ok, you’ve prepped the fruit, made room in the freezer (super important step!), and are ready to start.

Notes For Making Freezer Jam

Get the equipment together: fruit wash, colander, large mixing bowls, measuring cups, potato masher, rubber spatula, canning/jar funnel, and jars* for strawberry freezer jam.

Meticulously wash and dry freezer jam containers, including the lids. I recommend using one cup (8oz) or two cups (16oz) jars with tight sealing lids.

One batch will make seven ½ pint size jars, or the pint sized will make 3 ½ pints.

*You can use almost any freezer-appropriate container as long as it has a tight sealing lid. Strawberry jam is easier to give away in a cute mason jar!

Simple Step By Step Directions For Strawberry Jam

ONE: Mash clean, halved strawberries in a large bowl, Have at it with the potato masher until the berries are crushed but still chunky. Measure exactly 3 ¼ cups of the crushed berries and add lemon juice to another bowl; stir to combine. 

TWO: Add pectin to the fruit gradually, mixing thoroughly, then let it sit for 30 minutes. Stir every five minutes, so the pectin dissolves.

THREE: Stir sugar in with a rubber spatula until it is dissolved, about five minutes. Taste to make sure there are no sugar crystals left and continue to stir until they are all gone.

FOUR: Pour strawberry freezer jam into prepared jars, leaving ½” at the top to accommodate expansion during freezing. Wipe jar rims with a clean, lint-free cloth and seal tightly.

FIVE: Wait 24 hours for the strawberry jam sets up, standing at room temperature.

Done! Put the containers in the refrigerator and/or freezer and enjoy!

Storing And Using Strawberry Freezer Jam

Strawberry freezer jam can be stored in the freezer for 1 to 2 years. Once thawed in the fridge, it can remain refrigerated 3-4 weeks for once opened.

Notes For Thawing And Refrigerating Freezer Jam Recipes

Allow up to four hours for the strawberry jam to thaw in the fridge to get the best consistency. Always keep thawed freezer jam refrigerated. 

Strawberry jam recipes for the freezer usually retain peak quality* for up to four weeks in the fridge. Some cooks swear they have no problem refreezing their freezer jams. The stuff will still taste great, regardless.

*Note that freezer jams can start “weeping” once defrosted due to syneresis when the gel separates from the liquids. (I say just give it a good stir because it will be better than anything store-bought!)