Strawberry Freezer Jam is the simplest easiest way to start canning your own jam. Tastes great and fruity all year long! So easy even the kids can help make it.
Strawberry Freezer Jam
Have you ever made your own jam? I hadn’t before my mother-in-law showed me how to make Strawberry Freezer Jam.
In my mind, it was like some super secret recipe that involved a million steps and also tons of special canning gadgets. In reality, it was sooo super easy and as long as you know how to run your dishwasher and a blender you are set!
I am kicking myself for not making it sooner. Plus, fresh Strawberry Freezer Jam in the winter? Sounds pretty darn good to me.
This recipe does call for pectin which also calls for sugar to make it gel properly. If you aren’t down with all the sugar required for the pectin to gel stay tuned and I will have a no pectin honey-sweetened jam.
Both recipes received great reviews from my taste testers and we have had both recipes on not just regular old pb&j sandwiches but on homemade toast, waffles, and pancakes.
I am thinking I need to get some more fruit and make more Strawberry Freezer Jam because my kids are going through it too fast! I hope you will give it a try and enjoy it as much as we do.
Other great fruity recipes:
Strawberry Lime Syrup
Creamy Pineapple Pretzel Dessert
Blueberry Crumble Pie
If you are using glass canning jars you will need to sterilize them. Just place them and the rings in the dishwasher through a cycle. Wash the lids in hot soapy water and keep in hot water until ready to can. Strawberry Freezer Jam
Ingredients
Instructions
Notes
Would like to try your recipe for freezer strawberry jam. Do you not have to cook this at all? You mention stir for 3 minutes but nothing about cooking.
No cooking required. Just stir it in a big mixing bowl for 3 minutes.
So funny. People do hold these freezer jam recipes close and don’t want to reveal! Pinned for later!
Yum! I love strawberry freezer jam. I made some back in May that we are still enjoying. Mine didn’t set quite the way it was supposed to, so maybe I’ll try out this recipe! Thanks for sharing!
I’m hoping you can clear up something for me. Besides the fact that you don’t actually cook freezer jam, what is the difference between that and the stuff i can with a water bath. I see you can put it in canning jars and then in the freezer. I’m so confused (and new to canning)! I bought some jam jars from a lady this spring and they had plastic lids, is that what I’d use those for is freezer jam? Please help!! Thanks so much!
Rebecca has been out of town – she’ll answer soon! 🙂
Hey Jill! I can try to clear up some confusion, I am also new to canning. This batch of freezer jam was my first! I think the difference is the type of pectin you use? I used an instant pectin that is specifically used in freezer jams. I think the other type of jam that you cook and then water bath uses a different pectin. Other than the fact that the freezer jam has to stay in the freezer or fridge and the cooked/water bath jam can be stored in your pantry and doesn’t need to be refrigerated until you open it I can’t really tell the difference between the two. The freezer jam does taste closer to biting into a ripe strawberry than the cooked jam, but that is more my opinion and taste. Yes you can use the plastic lids for freezer jam, but you can also use the regular ones too. Let me know if you have any other questions. I really recommend doing the freezer jam for your first time because it is really quick and easy!
Thanks so much I appreciate it!