This easy Strawberry Jam takes minutes to make. The hard part is waiting to use it on your favorite desserts or breads!
This Strawberry Jam is a freezer jam and is typically served chilled. It’s perfect for topping desserts like Strawberry Shortcake or Vanilla Ice Cream, but is also delicious on a slice of toast or stack of pancakes!
Homemade strawberry jam
This easy Strawberry Jam recipe is also called Freezer Jam. Unlike other jams and jellies, freezer jam does not require a boiling water bath to seal the jars.
Homemade jam requires a few simple steps to make and a few hours to set and serve. If you are new to making jam, then this is the perfect recipe to start with.
You will love the flavor of this Strawberry Jam. Try topping Vanilla Ice Cream, toast, or pancakes! Try it on any recipe that needs a taste of strawberry.
Stock up on ripe strawberries this summer and eat fresh Strawberry Jam all year long!
Strawberries: Use fresh or frozen berries to make jam.
- Frozen: Thaw frozen berries and mash.
- Fresh berries: Once the berries have been picked they stop ripening so choose ones that are red from stem to tip with a sweet aroma.
PREP. Wash and hull the berries (remove the green stems).
CRUSH. Mash the berries using a potato masher, food processor, or immersion blender. The mixture should not be liquidy smooth and should have some chunks of berries.
Do not puree – jam should have small bits of fruit.
What is fruit pectin
When making jam, fruit pectin is used to help the sweetened fruit turn to a gel-like consistency.
When using the water bath method, lemon juice is used as a natural fruit pectin. This recipe calls for the use of powdered fruit pectin.
- I used a box of Sure-Gel powdered pectin for this Strawberry Jam recipe but have also used store-brand powdered pectin very successfully.
- Fruit pectin does come in sugar-free varieties for less sugar. Refer to the instructions inside the box on how to make it.
- Fruit pectin can come in liquid form. You cannot use liquid pectin in place of powdered pectin. Refer to the instructions inside the box on how to make it.
How to make strawberry jam
SUGAR. Add sugar to the strawberries and mix well. Let stand for 10 minutes, stirring occasionally.
COOK. In a small pot over medium-high heat, add ¾ cup water and pectin. Bring to a boil and let boil for 1-2 minutes, stirring constantly. Remove from heat.
PECTIN. Stir the pectin mixture into the strawberry mixture. Stir constantly until the sugar is completely dissolved (about 3 minutes).
PACKAGE. Pour the hot jam into prepared glass jars or plastic containers, leaving ½ inch headspace at the top for expansion during freezing. Cover with lids.
Place the hot jars on towels or a wire rack on the counter to cool. Let stand at room temperature for 24 hours until set.
Shelf life. Refrigerate for up to 3 weeks or store in the freezer for up to 1 year. Thaw in the refrigerator before use.
Jam making tips
Use other fruits. Inside the box of pectin, there is a folded paper with instructions on how to make jams. One side will have water bath instructions using a boiling-water canner while the other side will have freezer jam/no cook instructions, this is the side you want.
There will also be a chart that tells how to make jam using other types of fruit. It will state how many ounces of fruit are needed, as well as how much sugar that fruit recipe requires.
Double batch. Make several batches at once, but do not combine them together. Even when using exact measurements, combining small batches can often backfire.
- Instead, get the strawberries and sugar mixed up for one batch.
- While that is dissolving, mix up another bowl for the next batch.
- Boil the pectin separately as well.
Allow time for it to set. Once the jam is poured into the containers it will need up to 24 hours to completely set.
Grainy. In step 3 the sugar is stirred into the mashed strawberries. It is vital to let the mixture stand for at least 10 minutes. It can go a little longer to make sure all the sugar is dissolved, but not less.
Also, stir occasionally to ensure all the sugar pockets get mixed around and everything is dissolved to prevent a grainy jam.
Consistency. This Strawberry Freezer Jam should not be runny, nor should it be as thick as other jellies. Jam is similar to pudding and easily spreadable.
There are a few main reasons that the jam may not set correctly:
- Not completely dissolving the sugar.
- Using expired pectin.
- Not using precise measurements. Don’t add or reduce the sugar. Don’t add or reduce the amount of berries thinking a little won’t make a difference because it will.
- While it is sitting on the counter to set, some of the berries may float to the top. Give the jam a stir before it sets completely.
Foamy film. After ladling the classic Strawberry Jam into the containers, let it sit for a couple of minutes before placing the lids.
Sometimes a foamy film will develop on top of the jam. Spoon to scrape the film off the top and then securely screw on the lids.
STORE Strawberry Jam in an airtight glass jar or Tupperware container.
FREEZE. To store the jam in the freezer, the container should be freezer-safe as well.
The jam is perfectly safe while it sits on the counter. After 24 hours it can be stored in the fridge or freezer.
Even though this jam is often packaged in glass jars it CANNOT be stored on the shelf at room temperature. Be sure that if you give this jam to friends and family they know how to store it properly.
What to serve it on:
For More Sauces and Spreads:
Strawberry Jam Recipe
- 2 pints strawberries about 4 cups
- 4 cups sugar
- 1 1.75 oz box Sure Jell fruit pectin yellow box
- ¾ cup water
- De-stem strawberries and rinse thoroughly.
- Place strawberries in a large bowl and crush them using a potato masher or food processor. NOTE: Do not puree – jam should have small bits of fruit.
- Add sugar to the strawberries and mix well. Let stand for 10 minutes, stirring occasionally.
- In a small pot over medium-high heat, add ¾ cup water and pectin. Bring to a boil and let boil for 1-2 minutes, stirring constantly. Remove from heat.
- Stir the pectin mixture into the strawberry mixture. Stir constantly until the sugar is completely dissolved (about 3 minutes).
- Pour into prepared glass jars or plastic containers, leaving ½ inch at the top for expansion during freezing. Cover with lids.
- Let stand at room temperature for 24 hours until set. Refrigerate for up to 3 weeks or store in the freezer for up to 1 year. Thaw in the refrigerator before use.