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Easiest 3-Ingredient Strawberry Freezer Jam (No Cook, No Canning)

Close-up of a glass jar filled with glistening, bright red strawberry freezer jam, showing visible seeds.

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Capture the fresh taste of summer with this simple, no-cook strawberry freezer jam recipe. It requires only three ingredients and no water bath canning, making it perfect for beginners.

Ingredients

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  • 4 cups fresh strawberries, hulled and crushed
  • 5 cups granulated sugar
  • 1 package (1.75 oz) powdered fruit pectin (like Sure-Jell)

Instructions

  1. Prepare your containers: Sterilize and dry several half-pint or pint freezer-safe jars or containers with lids.
  2. Crush the strawberries: Place the hulled strawberries in a large bowl. Use a potato masher or a fork to crush them to your desired consistency. You want some texture remaining.
  3. Mix pectin and sugar: In a separate small bowl, whisk together the powdered fruit pectin and the granulated sugar until fully combined.
  4. Combine ingredients: Add the sugar-pectin mixture to the crushed strawberries. Stir well until the sugar is completely dissolved and the mixture thickens slightly, about 2 to 3 minutes. This step replaces the cooking process.
  5. Fill containers: Carefully pour the jam mixture into your prepared freezer jars, leaving about 1/2 inch of headspace at the top for expansion.
  6. Cool and freeze: Wipe the rims clean, seal the jars, and let them cool on the counter for about 30 minutes. Place the jars in the refrigerator for 2 to 3 hours to set slightly, then transfer them to the freezer.
  7. Store: The jam is ready to eat after freezing for at least 24 hours. It keeps well in the freezer for up to one year.

Notes

  • If you prefer a smoother spread, you can pulse the strawberries briefly in a food processor instead of crushing them by hand.
  • This recipe captures the bright flavor of fresh berries because you skip the long cooking time required for shelf-stable jam.
  • For a quick breakfast topping, thaw the jam overnight in the refrigerator before serving.

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