Skip to Content
Menu

Strawberry Freezer Jam

  • Save Recipe
New Personalized Recipes Just for You - Take the Quiz Now
  • Prep 15 min
  • Total 24 hr 20 min
  • Servings 160
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
When you luck into fresh strawberries, there’s no better way to use them up than in jam, and this jam is as easy as can be. With just a few minutes of effort, you’ll be reaping the rewards for months to come. Somehow freezing seems to capture that just-picked flavor better than almost any other form of preservation, so don’t think for a minute that this easy recipe is too good to be true.
By Betty Crocker Kitchens
Updated Jun 24, 2020

Ingredients

  • 1 quart (4 cups) strawberries, cut in half
  • 4 cups sugar
  • 3/4 cup water
  • 1 package (1 3/4 ounces) powdered fruit pectin

Steps

  • 1
    Mash strawberries with potato masher or in food processor until slightly chunky (not pureed) to make 2 cups crushed strawberries. Mix strawberries and sugar in large bowl. Let stand at room temperature 10 minutes, stirring occasionally.
  • 2
    Mix water and pectin in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over strawberry mixture; stir constantly 3 minutes.
  • 3
    Immediately spoon mixture into freezer containers, leaving 1/2-inch headspace. Wipe rims of containers; seal. Let stand at room temperature about 24 hours or until set.
  • 4
    Store in freezer up to 12 months or in refrigerator for up to 3 weeks. Thaw frozen jam in the refrigerator and stir before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    This recipe makes 5 half-pints of jam—that’s a lot of biscuits! Don’t forget you can also use your jam as filling for your thumbprint cookies. At Christmastime, its color is perfectly seasonal. Jam also makes a wonderful filling for your layer cake.
  • tip 2
    No strawberries? Make blueberry or raspberry jam instead—using the slight modifications below.
  • tip 3
    To make blueberry freezer jam, substitute 2 pints (4 cups) blueberies, crushed (2 ½ cups crushed) for the strawberries. Reduce sugar to 3 cups. Add 1 teaspoon grated lemon or orange peel, if desired. Reduce water to ½ cup.
  • tip 4
    To make raspberry freezer jam, substitute 3 pints (6 cups) raspberries, crushed (3 cups crushed) for the strawberries. Increase sugar to 5 ½ cups.

Nutrition

45 Calories, 0g Total Fat, 0g Protein, 11g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Tablespoon
Calories
45
Calories from Fat
0
Total Fat
0g
Saturated Fat
0g
Cholesterol
0mg
Sodium
0mg
Total Carbohydrate
11g
Dietary Fiber
0g
Protein
0g
% Daily Value*:
Iron
0%
0%
Exchanges:
1 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2023 ®/TM General Mills All Rights Reserved