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Sweeten up your breakfast by bringing out a jar of homemade strawberry freezer jam.



  • 2 - 1/2 cups ripe strawberries (2 cups crushed)
  • 4 cups granulated sugar
  • 1 box powdered pectin (not a less or no sugar needed variety)
  • 3/4 cup water



  1. Wash and dry plastic 1 or 2 cup freezer containers and lids.
  2. Crush the berries, 1 cup at a time, using a potato masher. If a food processor is used, pulse to chop until crushed. Be careful not to puree the berries.
  3. Measure 2 cups of the crushed berries into a large bowl. Save any extra for another use.
  4. Stir sugar into the crushed strawberries. Mix well. Let stand for 10 minutes, stirring occasionally.
  5. Combine pectin and water in a small saucepan. Stir well though it may remain lumpy. Bring the mixture to a boil over high heat, stirring constantly. Boil for 1 minute, stirring occasionally. Remove from the heat.
  6. Stir cooked pectin into the strawberry-sugar mixture. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes.
  7. Pour prepared jam into plastic containers, leaving 1/2-inch headspace for expansion during freezing. Add lids.
  8. Let stand 24 hours at room temperature. Store in the refrigerator up to 3 weeks or freeze up to 1 year.


Serves 5 cups


Nutrition Facts per Tablespoon  
Amount per Serving  
Calories: 42  
  % Daily Value *
Total Fat: trace 0%
Saturated Fat: trace 0%
Cholesterol: 0 mg 0%
Sodium: 1 mg 0%
Total Carbohydrate: 11 g 11%
Dietary Fiber: trace 1%
Protein: trace 0%
Vitamin A 0%
Vitamin C 4%
Calcium 0%
Iron 0%
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