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Strawberry Freezer Jam Recipe: Quick No-Cook Spread for Toast

Regular jam? No thanks.
Freezer jam? I’ll do anything for it!

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It’s the only jam that’s worth eating in my opinion! 🤣 Each spring when berries go on sale I make a big batch of freezer jam so we have it throughout the year. It is so good.

Try this jam on…

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Sourdough Sandwich Bread

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Classic White Bread

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German Pancakes

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Easy Peasy Strawberry Freezer Jam

It’s the only jam that’s worth eating in my opinion! Each spring when berries go on sale I make a big batch of freezer jam so we have it throughout the year. It’s so good.
Course:
Jam
Prep Time:
20 minutes
Additional Time:
30 minutes
Total Time:
50 minutes

Instructions

  • Gather fresh strawberries, clean jars or plastic freezer containers, and freezer pectin or EZ Gel.
  • Wash and chop the berries. For a smoother jam pulse them briefly in a food processor or blender; for chunkier jam, mash with a potato masher.
  • In a large bowl combine the crushed fruit with the pectin, sugar, and lemon juice. Follow the package directions for proportions and timing. I often use the low-sugar method and sometimes substitute half the sugar with monk fruit sweetener. This time I used EZ Gel and it worked great.
  • Let the jam set for the time specified on the package (usually about 30 minutes) so it can thicken. Then ladle into jars or freezer containers. Follow the package instructions for how soon to freeze.
  • Freezer jam will keep in the freezer for 12+ months or refrigerated for about 3 weeks. To thaw a frozen jar, leave it on the counter for 8–12 hours, then refrigerate. Serve on toasted buttered sourdough, German pancakes, or your favorite bread. Yum!