Learn how to make delicious strawberry freezer jam at home without cooking or canning! Cut out the preservatives and artificial sugars by making your own. It only takes a few minutes of prep work to have enough saved for a month!

My mom has been making her own strawberry freezer jam for as long as I can remember. When I was a kid, we never bought it from the store unless it was an emergency. (You might be wondering what a jam related emergency might entail... think a house full of pancakes and none left in the freezer.) We never even had syrup in the house unless a recipe called for it.

Now, with two kids and pancakes or waffles every weekend, I finally decided to ask my mom for the recipe (and stop stealing some from her every time I went to her house). I couldn't believe how easy it was! I began playing with the concept and made lots of yummy variations.

I'll teach you the easiest way how to make strawberry freezer jam based on my many (sometimes failed) attempts! Get it right the first time and enjoy your own delicious, and preservative-free, jam in no time.

What's the difference between jam and jelly anyway?

You may be wondering what the difference is between jams, jellies, and preserves. Jelly is made by boiling fruit and then straining out the juice. The result is a clear and stiff gelatinous product. Jam is made using the entire fruit which means you'll have small pieces and it will be more viscous and less stiff than jelly. According to Healthline, the nutritional value of the fruit and pectin in jams and jellies is high, however, due to the high sugar content, you should eat them in moderation.

How to make strawberry freezer jam from scratch

The steps are simple. I'll explain them thoroughly so you can be confident you'll get amazing results. You'll be able to build on this recipe and grow your culinary skills right in your own kitchen.

1. Crush the fruit in a blender, food processor, or using a potato masher until you get the size of chunks you want. If you like smooth jam, blend the fruit until fine. If you like larger chunks, use the potato masher or don't blend it as long. I tend to lie in the middle here. If your fruit is frozen, defrost it in the microwave until it's liquid enough to blend. Measure the blended fruit in a liquid measuring cup. If you only measure the whole fruit, you won't have enough and will end up with a very runny jam.

2. Add the sugar to the fruit and stir until all the sugar is dissolved. If there are a few grains on the bottom, don't worry about it. You can test this by running your finger through the jam and then rubbing your fingers together to feel for sugar crystals. It's important to use the amount of sugar in the recipe for the jam to form correctly. This will seem like a lot but is necessary. It requires about a 50 - 55% fruit to sugar ratio.

3. Stir in the pectin and lemon juice and allow to sit for 10 minutes.

4. Pour the jam into glass or plastic containers and cover them with lids. Make sure they have been thoroughly cleaned and dried beforehand. Leave them on the counter at room temperature for 24 hours to allow the jam to set.

Strawberry freezer jam variations

Besides strawberries you can use basically any other fruit. My other favorites are raspberry, huckleberry, cherry (make sure to remove the pits first), and blackberry. If you want to get fancy, you can combine different flavors together.

• strawberry, basil, lemon
• blueberry, lime, ginger
• apple, pear, cinnamon
• mango, habanero, sweet peppers (don't forget the spicy options!)

** If you would like to try your hand at cooked jam, use this recipe from Masterclass.

How to store and freeze strawberry jam

After you mix the jam together, fill glass jars or plastic containers, and seal them tightly with lids. Let them sit on the counter for 24 hours so they can set. Leave one in the refrigerator and put the rest in the freezer for up to 6 months.

If you try it out, let me know how it goes in the comments or on Instagram, Facebook, or Pinterest.