Strawberry Freezer Jam

freezer jam

This weekend was the strawberry festival in Plant City, Florida. We went last year and had the best time, but since my husband and son had been sick all week, we decided not to go this year. Instead we went to a local u-pick strawberry farm and had a little fun.

It took a little while to get my son as excited about all the fresh berries as me and my husband were. After I finally got him to taste a fresh one right off the plant though, his eyes lit up, and he got super excited. He made it his mission to find the biggest, darkest berries to fill up our big flat. We came home with about 14 lbs of fresh berries. They were so good, we all got tummy aches from eating too many of them.

I knew the first thing I wanted to make out of our fresh berries was some jam. I remember my mom making freezer jam for us when I was really little, but it had been so long I forgot what all the fuss was about it. Since you use alot less sugar and it takes almost no time at all, I figured freezer jam was the way to go so I ran to the grocery store to get some freezer jam containers and some instant pectin.

It was really easy to make. I crushed my berries in the food processor and stirred them in with the sugar, pectin and lemon juice. Then I transferred the jam to these special little containers that Ball makes. There aren’t really necessary though, you can use any type of freezer container you have on hand.

The next morning, we opened up the freezer jam. I had reserved one of the pints for the refrigerator. I could not get over how good it was. It’s so much better than regular jam because it’s fresh. It tastes just like the fresh berries, it’s so amazing.

Freezer jam, after being defrosted, keeps about 10 days in the fridge, and about a year in the freezer.


The directions on the box say not to exceed 6 pints per batch. But I like to break the rules, so I made 10 pints for this batch, and it set up just fine.

recipe photo

Yield: Serves 8

Stawberry Freezer Jam

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7 cups crushed strawberries
2 1/2 cups sugar
8 tablespoons Instant Pectin (for no cook freezer jam)
4 tablespoons lemon juice
10 pint size jars


Combine sugar and pectin in a large bowl. Mix well. Add berries and lemon juice. Stir well for 3 minutes.

Pour jam into containers, leaving a 1/2 inch head space.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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  13 Responses to “Strawberry Freezer Jam”

  1. Cassie — March 5, 2012 @ 4:11 pm

    Angie, these strawberries are beautiful! I can’t wait to have some good ones here so that I can try this!

  2. Susan Atkinson — March 5, 2012 @ 6:13 pm

    I bought those Ball containers from QVC and am looking forward to trying this. I can’t wait to try blueberries as well. Thanks for posting this.

  3. I love strawberry freezer jam! Totally envious that you can go out pick strawberries this time of year. Those containers are really cool too, I will have to look for those!

  4. Jenny — March 6, 2012 @ 10:12 am

    This looks delish! I thought about heading to the Plant City strawberry fest and now am upset I didn’t! Do you think this would work okay using splenda instead of sugar?

    • Angie — March 6, 2012 @ 10:26 am

      I started to use Splenda, but sometimes it tastes a little funny to me, so I went with sugar. I think it would work, but not 100% sure

  5. Paul Miller — March 8, 2012 @ 10:48 am

    Keep Produce Fresh Longer, The Environmentally Friendly Way

  6. Lana @ Never Enough Thyme — March 11, 2012 @ 9:26 pm

    Gorgeous jam, Angie! Homemade tastes so much better than store bought, doesn’t it?

  7. marla — March 17, 2012 @ 11:46 am

    Ohhhhh, must do this with some strawberries!

  8. Sara Grace — March 18, 2012 @ 8:50 pm

    ooh this looks amazing! 🙂

  9. Kathleen Holmlund — March 23, 2012 @ 1:01 pm

    hmmm, interesting one. I shall pass this along to my mother who is the big jam maker in the family. Just need to wait for all the berries to come out now in our Irish countryside!

  10. JulieD — April 11, 2012 @ 12:33 pm

    I love this…I want to try this!! Your photographs are gorgeous!

  11. Eva — June 15, 2012 @ 12:33 pm

    Can you use less sugar?

  12. Danielle — April 7, 2013 @ 4:44 pm

    I just made this and it only made 5 pints. Did you mean 10 half pint jars or did I do something wrong?

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