Our Grandma’s Strawberry Freezer Jam recipe is quick and easy to make. Perfect for those fresh strawberries we all enjoy during the summer months, this strawberry freezer jam is simple to put together.
One of our favorite things about summer is the fresh produce either from our gardens or from local farm stands. Our dad usually plants a great garden with tomatoes, zucchini, cucumbers, green beans and more. One thing we’ve never had in the family garden is our own strawberry patch.
Our mom remedied the situation recently when she shared some strawberries with Barbara from Harker Farms, a local place not too far from us. She immediately went to work making Grandma’s Strawberry Freezer Jam.
Freezer Jam from Fresh Strawberries
This is an uncooked version that just requires a quick boil of water to dissolve the pectin.
This recipe makes 4 pints of jam. So you could definitely make a half batch if you don’t have a lot of strawberries on hand.
However, we think it’s worth making a full batch. This easy freezer jam has a gorgeous red color and tastes delicious on toast in the morning or vanilla ice cream in the evening.
Want a jam that doesn’t need to be frozen? Try our Strawberry Rhubarb Jam with Jello.
How to Make Strawberry Freezer Jam
Full recipe is at the bottom of this post.
Mash strawberries to whatever consistency you like in a jam. Add sugar and let stand for 20 minutes. Stir pectin into water and bring to a boil (stir constantly). Remove from the stove and add strawberries. Stir mixture. Pour into jars or freezer containers. Cover and let stand at room temperature for 24 to 48 hours. Seal and store in freezer until ready to use. Once opened, store in the refrigerator.
Our Grandma's Strawberry Freezer Jam recipe is quick and easy to make. Perfect for those fresh strawberries we all enjoy during the summer months, this strawberry freezer jam is simple to put together.
- 4 cups fresh strawberries washed and hulled
- 8 cups sugar
- 1 1.75 oz. box powdered pectin
- 2 cups water
- Mash strawberries to desired consistency. If you like a smooth jam, finely mash strawberries. Leave bigger chunks of strawberries, if desired.
- Add sugar to strawberries and let stand for 20 minutes, stirring occasionally.
- Stir pectin into water, bring to a boil, and let boil rapidly for 1 minute, stirring constantly.
- Remove from the stove. Add strawberries and stir for 2 minutes.
- Pour into jelly or pint jars. Cover and let stand at room temperature for 24 to 48 hours.
- Seal and store in freezer until ready to use.
- Store in refrigerator once opened.
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