Strawberry Freezer Jam is one of the easiest, tastiest ways to preserve the sublime flavor of summer berries. Follow this easy step-by-step and you'll have fresh strawberry jam year-round; ready in about an hour!
Making strawberry freezer jam is simple and straightforward, and takes only about 45 minutes to do - including the time it takes to prep the strawberries! In less than an hour, you'll have enough fresh strawberry jam to get you through the cold, dark days of winter, when a spoonful of jam on a warm buttermilk biscuit is a bite of heaven.
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Jam Ingredients
When making jam of any kind, it is important to measure the sugar and berries exactly. Using more or less of one thing can cause your jam to not set up properly.
- Strawberries: You can use fresh (preferred) or frozen berries to make this recipe.
- Sugar: Use granulated white sugar. Measure carefully. Do not substitute alternative sugars.
- Lemon juice: Use fresh or bottled lemon juice.
- Pectin:
This tutorial is written specifically for use with MCP Premium Fruit Pectin (as of September 2020). If you use any other kind of pectin, please consult the directions provided with the product. The process is generally the same; however, ingredient amounts and/or times may differ slightly.
Always check the expiration date: Do not use expired pectin.
See recipe card for quantities.
How to Make Freezer Jam with MCP Pectin
Rinse clean freezer containers and lids with boiling water.
Clean and hull the berries. The hull is the white part attached to the leaves at the top of the berry. We use a strawberry huller to do this; however, you can also hull strawberries with a small, sharp paring knife. Remove the hull and discard.
Using a potato masher, squish the cleaned strawberries a cup or so at a time. You can also break down the berries in a blender or food processor; however, if you prefer, pulse rather than pulverize them.
Measure out exactly 3¼ cups of mashed berries into a large mixing bowl.
Measure out exactly 4½ cups of white sugar into a medium bowl, and then set it aside.
Do not put the sugar into the berry mix yet.
Measure out lemon juice. Stir the lemon juice into the mashed strawberries.
Sprinkle the pectin on top of the strawberry and lemon juice mixture and stir it in. Do this a little at a time to avoid little pectin lumps in the jam mixture.
Stir the strawberry and pectin every five minutes or so, for 30 minutes total.
IMPORTANT: Do not stir constantly. Doing so will break down the connective strands forming in the jam, and you will end up with a thick syrup, as opposed to a spreadable jam. It's kind of like what happens to Jello if you just keep stirring it and never let it gel.
Once the pectin has been stirred in for 30 minutes, begin adding the sugar a little at a time, stirring after each addition.
Stir constantly until the sugar is completely dissolved; about 5 minutes. Test the mixture between a finger and thumb to confirm that all the sugar has dissolved.
By the time the sugar has completely dissolved, the jam will have thickened a little. Don't worry if it is still runny though - it takes about 24 hours to achieve optimum jamminess.
Pour freezer jam into freezer-safe containers, leaving a half-inch headroom.
Allow your strawberry freezer jam to to sit out for 24 hours to allow it to fully set up before putting it in the freezer.
Hint: You do not need to wait 24 hours to eat it - it's ready right away!
Equipment
Strawberry huller: A strawberry huller is a handy little gadget to specifically designed to make the task of hulling strawberries easier. They are very inexpensive, and well worth the price.
Freezer containers: You can freeze jam in glass jars, or in plastic freezer containers; they both work equally well. If you plan to make a lot of freezer jam, the plastic containers stack much easier.
Storage
Freezer jam can be stored in the refrigerator for up to three weeks, and in the freezer for up to a year.
Top Tip: How to Fix Runny Freezer Jam
Freezer jam, like all preserves, can be tricky. Not all strawberries have the same water or citric acid content, and that can affect the outcome. Maybe the sugar didn't completely dissolve the first time. Maybe your pectin was past its expiration date. Whatever the reason, if your jam turns out too thin or runny, it can usually be fixed!
You will need:
- 1 batch of freezer jam
- 1 box MCP Pectin
- 1 cup sugar
Pour unset jam into large bowl and sprinkle in pectin, stirring gently to avoid lumps. Let stand for 30 minutes, stirring every 5 minutes as before.
Gradually add the additional sugar, stirring after each addition. Stir until the sugar is dissolved and no longer grainy; about 5 minutes.
Fill freezer containers to within a half-inch of the top, wipe the edges, and put the lids on the containers. Let jam stand at room temperature 24 hours, and then check to see that it has set.
Do not attempt to remake more than one batch (7-8 cups) of freezer jam at one time. If your jam fails a second time, consider relabeling it as strawberry syrup. (It happens.)
FAQ
You can use frozen berries: just be sure they are frozen from fresh fruit, with no sugar added. Thaw berries to room temperature before using, and do not drain the juice.
More Fresh Strawberry Recipes
Serving Ideas
Strawberry freezer jam is a versatile kitchen staple, and an excellent year-round condiment. It's delicious on biscuits, toast, scones, pancakes, and sandwiches, just to name a few. We love it over ice cream, too!
Strawberry Freezer Jam
Ingredients
- 4 pints strawberries
- 4½ cups white sugar
- ¼ cup lemon juice
- 1 box MCP Pectin
Instructions
- Rinse clean freezer containers and lids with boiling water.Clean and hull the berries. The hull is the white part attached to the leaves at the top of the berry. We use a strawberry huller to do this; however, you can also hull strawberries with a small, sharp paring knife. Remove the hull and discard.
- Using a potato masher, squish the cleaned strawberries a cup or so at a time. You can also break down the berries in a blender or food processor; however, if you prefer, pulse rather than pulverize them.
- Measure out exactly 3¼ cups of mashed berries into a large mixing bowl.
- Measure out exactly 4½ cups of white sugar into a medium bowl, and then set it aside.Do not put the sugar into the berry mix yet.
- Measure out lemon juice. Stir the lemon juice into the mashed strawberries.
- Sprinkle the pectin on top of the strawberry and lemon juice mixture and stir it in. Do this a little at a time to avoid little pectin lumps in the jam mixture.Stir the strawberry and pectin every five minutes or so, for 30 minutes total.
- Once the pectin has been stirred in for 30 minutes, begin adding the sugar a little at a time, stirring after each addition.Stir constantly until the sugar is completely dissolved; about 5 minutes. Test the mixture between a finger and thumb to confirm that all the sugar has dissolved.By the time the sugar has completely dissolved, the jam will have thickened a little. Don't worry if it is still runny though - it takes about 24 hours to achieve optimum jamminess.
- Pour freezer jam into freezer-safe containers, leaving a half-inch headroom.
- Allow your strawberry freezer jam to to sit out for 24 hours to allow it to fully set up before putting it in the freezer.Hint: You do not need to wait 24 hours to eat it - it's ready right away!
Notes
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Sandi Gaertner says
I love how bright red strawberry your freezer jam is in your pictures. It looks great and a great gift to share.
Renée ♥ says
It always turns out so beautiful! (The sun shining through it doesn't hurt either.)
Aubrie LeGault says
Brings back memories. My mom use to make strawberry freezer jam every summer. I loved it!