How to Make Strawberry Freezer Jam

My favorite jam is Strawberry Freezer Jam. I always watch for strawberries to go on sale this time of year and then make several batches of this freezer jam. Follow along and learn how to make it yourself. It's SO much easier than canning jam and I like it better too.

It's spring break here and I'm in full organization mode. Each day this week, I'm helping one of my kids get their room cleaned and organized. I've let it go too long and I've not been consistent about making them pick up each day. We are going to go through their clothes and put away all the winter or too small clothes too. Then on Friday, we're all going to get the basement living room all picked up. I'm also going to work on the coat closet and the pantry. So... there won't be much time for projects or blogging. {although I do have several posts waiting to be written} But I thought that since I just made this freezer jam last week, and I've posted about it before, I'd just do a quick re-post.


I originally showed you how to make Strawberry Freezer Jam two years ago. This is the same tutorial with a few notes about what I did differently this time around.

I used two different freezer jam pectins. The one on the left you add sugar too and the one on the right has the sugar included. I can't really tell the difference. I had the one on hand and the other was what the store had. There is a price difference, but if you figure that you don't have to add the sugar, then it probably evens out. {Now the ball pectin comes in a jar.}
I'm not sure that a tutorial is really necessary since it's so easy and the instructions are on the back of the pectin package. But I'll do one anyway.
First step, wash the berries and cut off the stems and any bruises.

Next chop them up. I'm not sure what this tool is called. My mother-in-law got it at a yard sale, but it works perfectly for this. It chops the berries up super fine without pureeing them like a blender would. {I got a new blender for Christmas and it has a food chop option. It worked wonderfully without pureeing it.}

Mix in the pectin {make sure to follow the instructions on the package, you may need to mix the sugar into the pectin first}

Then stir it very well and pour into freezer containers. I've know people who use canning jars. You can use anything you have. Over the years I've purchased enough of these containers made especially for freezer jam. It's definitely not necessary though. Use what you have. {This year, I used up all of these little jars and then had to use canning jars too.}

Enjoy right away or freeze. It should last up to a year in the freezer.

Be sure to check out my canning tab at the top of the page to see all my other canning and preserving posts.

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