Fresh Strawberry Freezer Jam

Fresh Strawberry Freezer Jam

Life is almost back to normal at the Bunkycooks house after my hubby’s daughter’s wedding Sunday. Things were thankfully very quiet yesterday as the hubby and I kicked back, relaxed and dozed a time or two after much activity for the past week. Actually, he did most of the kicking back and I washed multiple loads of laundry!

Anyway, I think we have one more night of visitors at the house this week and then I will be off to Camp Blogaway on Friday! I am looking forward to getting away to the mountains of California, learning lots of great skills to make my blog better and best of all – getting to meet so many people that I have come to know in this blogosphere. Of course, it will also be great to not have to cook for a few days, too.

I am afraid to eat looking forward to all the camper food goodies, roasting gourmet s’mores over an open fire and running from the bears having lots of fun with fellow campers! I am excited to do a post or two next week about my adventures out west, but until then, there are a few great food posts to do this week (along with an awesome giveaway starting Thursday)!

I thought that today’s post would exemplify how I am feeling. Really exhausted. Simple and easy. That is it. (Not simple minded…just sort of relaxed!). I am enjoying less complicated dishes and easier to prepare foods (well, most of the time…) while the weather is warm this year. This strawberry jam happens to be one of the best and easiest things I have ever made.

We picked up a couple of boxes of fresh strawberries near the mountains of north Georgia. They pick the strawberries right out back, so it doesn’t get much fresher than that! The whole market smelled of wonderfully ripe strawberries, so of course, I had to purchase way more strawberries than we could possibly eat. Therefore, I decided to make some freezer jam. I used the low sugar pectin (the Sure Jell pink box) because we don’t like things too sweet. I made the jam with a recipe that is right inside the little pectin box. I read some reviews on line and honestly, that recipe is as good as any for making jam. Mash the fruit, boil the pectin, sugar and water together then add the fruit. Voila! Strawberry jam!

After sitting for 24 hours (as the recipe suggests), I still had a few jars that were not jelled completely. It was warm that day, so that was remedied once they were placed in the fridge. (By the way, freezer jam is a softer set jelly, so do not expect it to firm up quite like a regular cooked version.) I then transferred what I was not going to use right away to the freezer. It will hold three weeks in the fridge and up to a year in the freezer. It is also normal for the fruit to separate from the jelly as it sets. Go ahead and stir it before serving to combine the two.

This was so incredibly simple to make! The strawberry jam is just luscious. The berries were so fresh and sweet to begin with, so this truly is the best tasting strawberry jam I have ever had! It is nothing like what you purchase in a jar. The fruit still has the true color of the strawberry and isn’t weird and brown like the jarred jam. You should not miss our on making your own jams and jellies this season while all the fresh berries and fruits are in the markets. It is definitely one of simplest and most rewarding things you can make.


Strawberry Freezer Jam

Makes 6 cups


4 pts. fresh strawberries (4 cups crushed strawberries)
3 cups sugar
1 box Sure Jell fruit pectin (pink box)
1 cup water


1. Wash and rinse plastic containers or ball jars that are suitable for freezing (1-2 cup size). You do not have to sterilize the containers for freezer jam, which makes this even easier to prepare. (* My recipe made enough for 8-8 oz. containers.)
2. Wash, dry and hull strawberries. Then crush one cup at a time, using a potato masher. Do not puree. Be sure to leave nice chunks of fruit for the jam.
3. Measure exact amount of fruit into a large bowl.
4. Measure exact amount of sugar into a large saucepan. (Changing the amount will result in jam not setting properly).
5. Stir one box of Sure-Jell pectin into sugar until thoroughly mixed.
6. Stir in 1 cup of water. Bring mixture to a boil on medium-high heat, stirring constantly. Boil and stir one minute. Remove from heat.
7. Stir fruit mixture quickly into hot pectin-sugar mixture. Stir one minute or until thoroughly mixed.
8. Pour into prepared containers, leaving 1/2 inch space at top for expansion during freezing; cover.
9. Let stand at room temperature for 24 hours until set. Refrigerate for 3 weeks. Otherwise, store in freezer for up to 1 year. Thaw in refrigerator.

54 Responses to “Fresh Strawberry Freezer Jam”

  1. 1

    Nancy/SpicieFoodie — May 11, 2010 @ 9:55 am

    Hope you have a great time at camp :) Looking forward to your stories and photos. I make my own strawberry jam/preserve every year just like this. I totally agree with you it is very rewarding and delicious!

    • bunkycooks replied: — May 11th, 2010 @ 5:55 pm


      Thanks for the comment! This is so easy…I will be doing lots of jams and freezing this year. I am in that kind of mood! :)

  2. 2

    5 Star Foodie — May 11, 2010 @ 10:04 am

    This strawberry jam looks so good! Thanks for this recipe!

    • bunkycooks replied: — May 11th, 2010 @ 5:56 pm

      Thank you, Natasha. It is so good and now I don’t want to buy any jam!

  3. 3

    Scott K — May 11, 2010 @ 10:36 am

    We’ll be making this with fresh strawberries from the farmer’s market!

    • bunkycooks replied: — May 11th, 2010 @ 5:57 pm

      Hi Scott,

      I can’t wait for blueberries to come down in price so that I can make jam with them, too. They seem to be late coming in this year, so I hope that happens.

  4. 4

    The Cilantropist — May 11, 2010 @ 11:37 am

    I am jealous, I want to go to camp! Have fun!

    And as for the strawberry jam, I am right there with you-I couldn’t agree more that the fresh stuff is nothing nothing nothing at all like anything you can buy! Looks beautiful. :)

    • bunkycooks replied: — May 11th, 2010 @ 6:00 pm

      Thanks so much! I am getting to the point where I buy very little that is already prepared. It’s depressing…

      I am looking forward to camp (maybe not the “camping” part), but the experience and meeting other bloggers, etc. I hope to share all kinds of fun experiences when I return! :)

  5. 5

    sippitysup — May 11, 2010 @ 11:40 am

    With strawberries hitting their peak in in So Cal it about time I tried this. I’ll see ya at camp. GREG

    • bunkycooks replied: — May 11th, 2010 @ 6:00 pm

      Hi Greg,

      Maybe you can make some jam and bring it to camp! 😉 See you soon!

  6. 6

    Joy — May 11, 2010 @ 12:41 pm

    Great recipe! I didn’t think you could freeze jam. It would be great to do for christmas gifts 😀

    • bunkycooks replied: — May 11th, 2010 @ 6:01 pm

      Hi Joy,

      This is great for gifts. I am planning on giving away a few jars if I don’t eat it all before then!

  7. 7

    Magic of Spice — May 11, 2010 @ 1:05 pm

    I have yet to take a stab at making jam. I think I will give this a try, but not with strawberry. Allergic…

    • bunkycooks replied: — May 11th, 2010 @ 6:03 pm

      Check the package insert in the pectin box. You can make this jam with all sorts of fruits or berries. It is worth doing, so I hope you will give it a try!

  8. 8

    Lazaro — May 11, 2010 @ 1:19 pm

    We just came to the end of strawberry season here in Florida. Actually it was pushed back a bit because of the unusually cold weather we had. Thank you for the wonderful freezer jam post. I learned something today.

    Have a happy & blessed getaway.


    • bunkycooks replied: — May 11th, 2010 @ 6:06 pm

      Hi Lazaro,

      I am glad you enjoyed the post. We get FL berries and CA berries here, but I have to say these strawberries were particularly nice and they were somewhat local for us. That was so nice.

      Thanks for the well wishes. I am looking forward to the trip. It should be a great experience!


  9. 9

    patty Price — May 11, 2010 @ 4:03 pm

    Hi, found you on Facebook this morning! Strawberry jam, yummy! Looks like a simple recipe but very rewarding. Enjoy your blogging camp and don’t worry about the wild mountains of California!

    • bunkycooks replied: — May 11th, 2010 @ 6:08 pm


      Yay for finding me on FB! I am not good with promoting that. Maybe I will learn how to do better at camp!

      I have seen bears up close and personal in NC, so I am prepared for the critters (I think!!!!).


  10. 10

    Jenn @ Defunkt Gourmet — May 11, 2010 @ 5:50 pm

    I love jam!!! And freezer jam is definitely a favourite though, admittedly, I’ve never made it! But now I know how simple it is :) Thanks for sharing Gwen!

    • bunkycooks replied: — May 11th, 2010 @ 6:09 pm

      Hi Jenn,

      It is so simple and so good! I hope you will make some.


  11. 11

    pegasuslegend — May 11, 2010 @ 6:16 pm

    There is absolutely nothing better than homemade and this looks super!~

    • bunkycooks replied: — May 13th, 2010 @ 7:00 pm

      Thanks, Claudia!

  12. 12

    Pete — May 11, 2010 @ 6:54 pm

    Strawberry freezer jam was the first jam I made as a kid! Thanks for reminding me about it!

    • bunkycooks replied: — May 13th, 2010 @ 7:00 pm

      You are welcome! I had some today with peanut butter…it’s so good!

  13. 13

    Anna — May 11, 2010 @ 7:12 pm

    Wow… your pictures look fantastic, I can almost smell the strawberries. Looking forward to your adventures at Camp Blogaway.

    • bunkycooks replied: — May 13th, 2010 @ 7:01 pm

      Hi Anna,

      Camp should be fun! I will keep you posted….

  14. 14

    Kim at Rustic Garden Bistro — May 11, 2010 @ 10:13 pm

    My garden strawberries are so good, I’m eating them straight out of the yard. No WAY I’ll ever save enough make jam! But man… that looks scrumptious. Maybe I’ll buy some from the farmer down the road so I can have Mr. RGBistro make this for me. :-) [K]

    • bunkycooks replied: — May 13th, 2010 @ 7:01 pm

      You should save just a few…this is really good! :)

  15. 15

    penny aka jeroxie — May 12, 2010 @ 12:36 am

    Oh YuM….. it is quince season for me. Jam making this weekend.

    • bunkycooks replied: — May 13th, 2010 @ 7:02 pm

      Have fun! Quince jam sounds yummy!

  16. 16

    emiglia — May 12, 2010 @ 6:39 am

    I stumbled upon your blog, and rather than comment on the half-dozen recipes I’ve already bookmarked and your detailed accounts of your travels, I decided to drop by here and say: “Hey. Your blog is awesome. Please, please, please keep it up!”

    Really… I mean it. It seems as though everyone has a food blog these days, and it takes something special to make one stand out. You’ve got that something special!

    • bunkycooks replied: — May 13th, 2010 @ 7:04 pm

      Thank you so much for your really nice comment! Is is always nice to know that what you do is enjoyed by others, so thank you for taking the time to stop by and tell me.

      I am having lots of fun with my blog, so I should be around for some time to come! Thanks again!


  17. 17

    Zia Elle — May 12, 2010 @ 1:40 pm

    Nice!!! I like it, I will try soon….

  18. 18

    sweetlife — May 12, 2010 @ 11:52 pm

    great jam, love the color..have fun at camp…after such a fun filled hectic week it will be nice to get away..


    • bunkycooks replied: — May 13th, 2010 @ 7:05 pm

      Yes, it will be nice to get away! I will have tales to tell after camp, I am sure…:)

  19. 19

    Lentil Breakdown — May 13, 2010 @ 1:25 am

    This looks so good. I had no idea you could freeze jam. See you soon!

  20. 20

    denise @ quickies on the dinner table — May 13, 2010 @ 6:39 am

    I love strawberries Gwen and this looks fantastic! I could easily see myself eating this by the spoon, straight out of the jar, over ice cream, stirred into plain yoghurt, over buttery toast, in my oatmeal…..

    It looks so beautiful and even your jars are gorgeous! Thanks for sharing this recipe, I now know how easy freezer jam is to make!

    • bunkycooks replied: — May 13th, 2010 @ 7:06 pm

      Hi Denise,

      All of those things are great with the jam. Since it has a looser consistency, it is great over ice cream or in yoghurt (as you mentioned).

      I hope you get to make some soon!


  21. 21

    Linn @ Swedish home cooking — May 13, 2010 @ 6:48 am

    Mm, what a pretty jam you have made. I love the color of it!

    • bunkycooks replied: — May 13th, 2010 @ 7:06 pm

      Thank you, Linn!

  22. 22

    Farrah — May 13, 2010 @ 1:13 pm

    I just found your website from foodbuzz you were on today’s top 9. (congrats by the way).
    I take my kids strawberry picking every year and have been wanting to try canning and making jam. This is just going to give me a push even further to make it.
    I just subscribed and cannot wait to see what else you will make. You state that your a camper, we are too. It’s always a lot of fun and relaxing.

    • bunkycooks replied: — May 13th, 2010 @ 7:09 pm

      Hi Farrah,

      Thanks for your comment. I don’t know that I am a big camper, but I am going to blogging camp! It should be fun! I am looking forward to meeting all of my blogging friends.

      You should definitely make jam with this recipe. It is so good and so easy!

      Thanks for subscribing. I hope you will enjoy all the fun recipes and posts to come!


  23. 23

    Daniel @ The Food Addicts — May 13, 2010 @ 2:59 pm

    Congrats on top 9, great post!

    • bunkycooks replied: — May 13th, 2010 @ 7:09 pm

      Thank you Daniel!

  24. 24

    Lauren @ Crave. Indulge. Satisfy. — May 13, 2010 @ 4:19 pm

    I love strawberry freezer jam! I actually just made a batch of this over the weekend! My sister and I always made this recipe with my mom when we were kids and would stock the freezer full every year! Can’t beat fresh strawberries this time of the year!

    • bunkycooks replied: — May 13th, 2010 @ 7:10 pm

      Hi Lauren,

      I am glad that you are taking advantage of the strawberries, too! They are so good when prepared this way.

  25. 25

    Sara — May 13, 2010 @ 6:37 pm

    Strawberry Jam looks delicious!!! Great Recipe!!! :)

    • bunkycooks replied: — May 13th, 2010 @ 7:10 pm

      Thank you, Sara!

  26. 26

    Lori — May 13, 2010 @ 9:02 pm

    I am down to my last jar of this- Thank God it is almost strawberry season. We use it for smoothies and a stir in for plain yogurt. Love the stuff and really the strawberry flavor is more pronounced than the kind you cold pack.

    A very pretty picture of your strawberry jam!

  27. 27

    Chicken Enchiladas for The Daring Cooks Challenge (and stacked they are not!) — May 18, 2010 @ 11:48 pm

    […] container of the enchilada sauce all over the kitchen floor after rooting around in the fridge for strawberries, but I prevailed! We had less sauce than I originally made for the dish (which was incredibly […]

  28. 28

    Ken — June 5, 2010 @ 9:36 am

    Simply delicious. Wish i had more space in freezer to capture all this goodness.

  29. 29

    Noel Chapman — July 31, 2011 @ 11:03 am

    Strawberries are very popular around our house. We go through them so quickly. I’ve always been intimidated about canning my foods because I always thought it was so complicated. My two older kids are coming up for a visit in august and I would love to do some canning with my kids before school starts back up. This sounds delicious and simple enough for me to handle. :)

  30. 30

    JC — September 5, 2012 @ 11:15 pm

    Too bad you don’t have a substitute for pectin. I hear that it is not the
    healthiest thing to be using and just about all recipes have it. The jam looks delicious though.

  31. 31

    Lindsey — May 22, 2014 @ 7:31 pm

    ok…..I just told Susan we need to make this ’cause the berry’s are ripe here in MD TN and they need to “git in my belly”

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