Three Ingredient {SUPER Easy!} Strawberry Freezer Jam Recipe
June 25, 2026
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Making your own strawberry jelly isn't nearly as hard as you'd think!
Yay, it's strawberry season! Years ago a friend shared her strawberry freezer jam recipe with me (and how unbelievably easy it was), and I've been making this every summer since!
This jam takes only three ingredients and about 30 minutes to make. You'll have numerous jars to freeze for later.
When the kids were young, we'd go strawberry picking nearly every year. The berries are at their peak in June here in the Midwest:
Of course this easy recipe doesn't require picking your own...store bought is great! I do recommend buying organic if the budget allows, as pesticides can easily penetrate the thin skin on strawberries.
How to make easy strawberry jam:
Making this jam is SO incredibly easy! There are only three ingredients -- strawberries, sugar and Sure Jell fruit pectin. OK, technically four with water, but it's still not much at all.
You'll want at least a few pounds of clean berries:
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I always soak strawberries with a bit of white vinegar before eating or cooking with them. I promise you won't taste the vinegar -- usually about a quarter of vinegar to water ratio works great.
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I always soak strawberries with a bit of white vinegar before eating or cooking with them. I promise you won't taste the vinegar -- usually about a quarter of vinegar to water ratio works great.
By the way, if you soak your berries in this mixture (usually five to ten minutes), they will stay fresh in a mason jar for up to two weeks! I use these jars for all berries -- blueberries last FOREVER in these.
After rinsing and cutting off the stems, I used a potato masher to smash up
the berries to two cups (smashed):
I didn’t even chop up the strawberries first. It took about 2.5 cups (maybe a little more) of berries to get the two cups smashed.
Then, add to the mashed berries FOUR cups of sugar:
Yes, that is only two. Add FOUR. I had to force myself to pour it all in. But it is totally worth it in the end so just close your eyes and POUR. :)
I didn’t even chop up the strawberries first. It took about 2.5 cups (maybe a little more) of berries to get the two cups smashed.
Then, add to the mashed berries FOUR cups of sugar:
Yes, that is only two. Add FOUR. I had to force myself to pour it all in. But it is totally worth it in the end so just close your eyes and POUR. :)
After making this so many times, I do think you could go lighter with the sugar, but I would try it as is first and then change it to your taste.
Mix it all together, and keep mixing for about ten minutes:
Then take one package of Sure Jell and mix it with 3/4 cup of water on the stove:
After it starts boiling, let it boil for one minute. Keep stirring!:
Take the mixture off the stove, add it to your berries and sugar mixture, and stir for about three minutes.
Then take your cute little jelly jars and fill them up, about a half inch from the top of the can:
Let them sit at room temperature for 24 hours, then you can freeze them.
When I make this jam, I bring a jar to cook outs and Fourth of July parties throughout the summer as gifts to the hostess (with some fresh sourdough bread on the side).
Have you tried homemade strawberry jam? I had no idea it was so easy!
Here's an image you can pin for later:
And if you like strawberries you'll LOVE this
strawberry pretzel dessert!:
I read Beth's post a few months ago and now yours and I'm so inspired to go pick strawberries RIGHT Now {except it's pretty dark out at midnight!} Looks yummy and I must try it one of these days! Thansk for hosting! Hope you have a fabulous week! ~ Stephanie Lynn
ReplyDeletep.s. amazing photo!
Next time you want to make jam, see if you can find Pomona Pectin. It's amazing stuff. You can make jam from 4 cups of berries with 1/2-1cup of sugar (it all depends on what kind of fruit you're using). It tastes more like fruit and less like jam. It's so good! Some people don't like it, but I do. There are also low sugar versions of the standard pectins like Sure Jell if you don't like the Pomona Pectin. Happy jamming!
ReplyDeleteThank you for this post!!! My grandma used to make this and I just loved it! I always thought it had been "canned" before frozen so never asked for the recipe. I'm not really the canning food type of girl if you know what I mean. ;)
ReplyDeleteThis is so easy and none of that weird scary canning process stuff! Totally making it. Thank you... love your blog!
I love your jam! I made strawberry soup Friday on my blog and it had a 3/4 cup of sugar in it. All weekend I kept thinking that was just too sweet, way too much sugar.(First time I made the recipe and I adapted it.) So I will try again with 1/2 cup of sugar. But, with jam you have to get a sugar syrup to create jam. I am sure it all has a lot of sugar in it. That is why it so good.
ReplyDeleteSherry
You look adorable and careful with showing the finger prints!!! :)
ReplyDeleteAnd those strawberries, I can just taste them looking at the photos...yum! Janell
Boy! do I have the munchies right now - I could eat that jam with a spoon... and a half gallon of ice cream :P
ReplyDeleteI just got done giving away a jar of my freezer jam to a friend for her b-day tonight at my Zumba class. And yes you can freeze them til then. Once you open a jar you just store it in the fridge. I love freezer jam! And you did a beautiful job!
ReplyDeleteHi there, I am new to your blog (although I did stay up very late one recent night reading ALL your posts!). I love your blog and have shared it with my crafty sister. We both dream of new houses but you have inspired us to enjoy what we have and spruce our places up, with 4 spray painting jobs between us as proof :)!! Thanks for the inspiration and sharing your lovely home and ideas. As well, this jam looks fab-o and I will be trying it this summer.
ReplyDeleteI so love that first picture of strawberries!! And I love freezer jam. My Mom and I both make it every summer and give it away at Christmas - it keeps just fine. And makes such a great gift, thoughtful and cheap - two of my favorite things! Thanks so much for hosting!
ReplyDeleteYum I make this for my dad on his b day every couple of years. It is sooooo good. And your first pic made me want to lick the screen lol
ReplyDeleteI love making and eating freezer jam. One year I made so much I gave it for neighbor Christmas gifts along with a loaf of fresh baked bread and I don't bake much either. It was a yummy gift to give. Thanks for hosting this party. I need to make some jam soon.
ReplyDeleteThat first strawberry picture is amazing!!
ReplyDeleteIt looks delicious! Love the sweet little jars too. Precious post. :)
ReplyDeleteI just made some strawberry freezer jam yesterday! Can't wait to try it. I used the lower-sugar version. With four cups of berries, I used three cups of sugar. Anyway just wanted to mention that I noticed on the instructions for the pectin it says you can freeze up to a year, so you should definitely be good to go for the holidays!
ReplyDeleteLove your blog!
This works with other fruits too. Less sugar makes it more of a fruit spread than a jam/jelly. My Mamaw used to make "real" jellies & jams plus pickles and other canning goodies. I remember helping her in the kitchen during the summer. This is so much easier!
ReplyDeleteI've always wanted to make jam, but just too chicken, bok!! But now, thanks to your teaching (you make it look easy!) I will do it! Thank you! I'm really excited about this! Can you tell?
ReplyDeleteGreat job with the jam, i am so impressed.
ReplyDeleteI just made a batch of strawberry freezer jam last week! Awesome stuff....
ReplyDeleteAnywho....did you know there's a pectin (Ball's Instant Fruit Pectin) that requires only 1.5 cups of sugar (to 4 cups crushed fruit) AND it doesn't require any boiling water? It's so easy to use! I highly recommend it- you don't miss the extra sugar. (been using it for a few years now).
That look so good! I would have to close my eyes to throw in all that sugar. But I'm sure it's worth it. Used to go picking when the boys were little. Brought back memories!
ReplyDeleteI LOVE strawberry freezer jam. The girls and I make some every year from the strawberries we pick. I'm actually going to try a new, low-sugar recipe this year, so we'll see how that turns out. If you freeze up the rest of those strawberries, they'll be perfect in smoothies. If they last that long, which I can tell you they wouldn't in my house. As for the jam, it will still be fine at Christmastime. If it you have any left by then. :-)
ReplyDeleteAn easier way to make freezer jam is by using the Ball pectin. So easy and you don't have to cook anything. Just mash the berries, add the sugar and pectin and freeze. So easy I let my kids do it.
ReplyDeleteWe make strawberry and raspberry freezer jam every year. It is so easy and my 3 and 6 year old love to help mash the berries. We make enough to last a year. I don't buy jam anymore. They make a freezer jam pectin and that makes it even easier!
ReplyDeleteFreezer jam is the best! Plus, it tastes a lot more like fresh fruit than processed jam. I make freezer jam twice a year - once in the summer with strawberries, and again in the fall with peaches. It's so yummy. Your berries are so cute! :)
ReplyDeleteYou make it sounds so easy! As much as I love to bake and cook, I have never made jam or preserves. I am spoiled because my mother, aunt and grandmother have always done the canning/preserving and they share it with me. Maybe next strawberry season I will try it. Thanks for sharing the recipe!
ReplyDelete~ Tracy
Yes, I would just have to ignore the 4 cups of sugar. It looks like it's worth it!! :)
ReplyDeleteYour freezer jam will be good for a year in your freezer. I make a lot of jam (I call it "jamming") and another good freezer jam recipe is on the back of the ball freezer jam pectin, you'll find it in the canning section of the grocery store. It's even easier than the one you just showed us and oh so yummy! Your jam looks beautiful, good job!
ReplyDeleteThat's awesome! I love freezer jam, and have been wanting to try it this summer! Guess I'd better find a berry farm & get picking! :)
ReplyDeleteI apologize if another comment has been posted about this as I haven't had a chance to read them all. Your jam looks DELICIOUS! And since you've taken the plunge into making jam, I wanted to encourage you to take it one step further by canning rather than freezer-jamming. Especially since it involves only ONE step more: boiling the lids and rings. That's it, you've done everything else (e.g., berries, pectin, jars). It's so simple and it saves ALOT of space in your freezer. Just a thought! I wish our Oregon strawberries were as ripe as yours.
ReplyDeleteHey! You went to Spencer's Berry Farm?!(thats what it looks like, anyway) Was just there last Friday and picked over 13 lbs. I love that place!
ReplyDeleteThe BALL brand of fruit pectin makes a pectin especially for freezer jam. And it only uses 1 1/2 cups sugar. Trust me, it is good. I have tried both and I prefer the freezer jam pectin. It comes in a pouch instead of the box. It's a no-cook method. :) Love your website. I check it often!
ReplyDeleteYummo!!! We went and picked strawberries a few months ago. I totally should have made some jam. Ack! Great job it looks delicious!
ReplyDeleteFrozen goods are said to only last 6 months (except meat which is less) but I have freezer jam from last spring that is still great. (I made 20 pounds!) I second everyone that says use the lower sugar options. Some use juice instead (still not super healthy unless you use a good healthy juice)
ReplyDeleteYou make it look so easy!!!! I shall make freezer jam this year!!! :o) Thanks!!! xoxo!
ReplyDeleteWow, that looks so yummy!!! I will have to make that soon. YUM
ReplyDelete