Delicious Homemade Freezer Jam

Freezer Jam
Strawberry Freezer Jam

This recipe is the one I have taught the most over the years. It is so delicious and uses fresh fruit.

Make it up in freezer bags for your family over the winter and in little containers to gift.

Homemade Freezer Jam with Fresh Fruit

When the fruit is ripe, at its peak and most economical you can make jam and store it away. There are so many varieties, such as: apricot, blueberry, peach, mango, raspberry, blackberry and of course strawberry. The strawberries were first to come in season and used in the demo below.

Fill disposable containers with tight fitting lids with the jam, as well as zip lock freezer baggies.

The containers and baggies I double protect by placing them in a larger bag, before storing in the freezer.

Here’s a nifty trick:  I keep a shoe box in my freezer where I place the freezer jam filled baggies which prevents them from sliding around and getting lost in the shuffle of other food in the freezer. It also makes them easy to find and rotate.


1 box of pectin. 

2 quarts of strawberries *disclaimer:  If any of the berries look like you will have to trim off spots, or areas that are not ripe, buy a bit more.  If you have extra berries….nummy!  (check on the box/instructions of pectin for amount to be sure)

4 cups of white sugar (again, check the box/instructions of the pectin)

Containers with tight fitting lids  (disposable or even glass jam jars would make darling gifts) that hold 1/2 cup to 2 cups / zip lock freezer baggies. 


Wash and dry containers, not necessary with new freezer baggies.  Have them ready to go.Strawberry Freezer Jam 1

Cut the strawberries into large chunks, if you like some texture to your jam.  If you like it smooth, simply chop the berries really small.

Now, with the chunked berries, mash them a little with a potato mashers IF you like little bits of fruit in your jam.

Strawberry Freezer Jam 2           Strawberry Freezer Jam 2

In a separate bowl measure the exact amount of prepared fruit as called for in the recipe – don’t be tempted to add extra In another bowl measure the exact amount of sugar.  This step prevents mistakes!Strawberry Freezer Jam 3Stir the sugar into the prepared fruit, mix it well and let it stand for 10 minutesstirring frequentlyStrawberry Freezer Jam 4 – no cheating here, .                    DSC_0459Pectin, which is what makes the jam set up, is in the box along with the instructions. 

Take out the packet and pour it into a small saucepan adding in the required amount of water (on the instructions sheet in the box).  The mixture will start out lumpy, but keep stirring until it comes to a boil on high heat.Strawberry Freezer Jam 7


Stir CONSTANTLY!!!  It burns easily and you don’t want to waste it.  Boil, still stirring for 1 (ONE) full minute.  Remove it from the heat.

Now stir the pectin mixture into the fruit and stir constantly until the sugar is COMPLETELY DISSOLVED and no longer grainy, about 5 minutes.   This is very important or your jam will ‘sugar’ and be grainy, very distasteful to eat.

Notice my little trick of lining a measuring cup with the baggie so I can fill it!  I also do it with gallon bags lining a drinking pitcher.  Pretty snazzy!Strawberry Freezer Jam 5


Strawberry Freezer Jam 6IMPORTANT STEP:  You must let the jam, in the baggies or containers sit at room temperature for 24 (count ’em 24) hours.  This allows time for the sugar to completely dissolve and the pectin to do it’s work.

  • AFTER 24 hours, the jam is ready to eat, put in the freezer and take to someone who could use a little happiness.


  • Note:  When the jam is in the freezer, it never completely sets up hard because of the sugar content, so don’t worry when it’s not solid.
  • When taking the jam out of the freezer, allow it to thaw in the refrigerator.
  • Refrigerated jam will last up to 3 weeks and in the freezer for 1 year.
  • It is great in home made shakes, on waffles or pancakes (click HERE for my recipe) on toast, you name it, this is GOOD stuff

Recognize a blessing and be a blessing today.

Copyright Carrie Groneman, A Mother’s Shadow, 2013


  1. Yum! Love the idea of using it on pancakes. I make extra pancakes and stick the extras in the freezer. Those ones taste best toasted and a little jam on it would be perfect.

  2. I just enjoyed reading this so much, Carrie. I love the little touches of humor mixed in with the instructions – “…there is a reason freezer jam is so good” – lol! Strawberries are in season here, so I may have to make some freezer jam this weekend.

  3. I freeze everything but have not found a good jam recipe. Can’t wait to try! Thanks for partying with us at Wake Up Wednesdays.

  4. Carrie,

    Your freezer jam sound so delicious. I love that it has so few ingredients. It is just simply delicious fruit.

    Sharing! Blessings,
    Diane Roark

  5. This use to be my go to strawberry jam recipe, but a couple of years ago I stumbled upon , “Mrs. Wages, No Cook, Freezer Jam” that only uses 1 1/2 cups of sugar to 4 cups of crushed fruit! I’ll have to bring you some over and see what you think! My kids eat it by the spoon full and we love to give it as gifts with a fresh loaf of bread! :) It is also my little brother’s favorite (who is very much in bachelor mode) and I taught him to make it!! I even converted my grandma into making it!! :)

  6. I love freezer jam! I’ve never let it sit for 24 hours, though. I bet that would help with my peach freezer jam that never dissolves the sugar. Pinned!

  7. Thanks for linking up to last week’s Tasty Tuesday Linky! I have pinned your recipe to the Tasty Tuesday Pinterest Board. Hope you stop by and link up tomorrow!

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