Easy, Delicious Strawberry Freezer Jam


• strawberries
• pomona’s pectin or freezer pectin
• sugar or alternative sweetener


• canning jars
• wooden spoon
• 2 bowls
• colander
• masher or food processer
• funnel
• strawberry huller

Starting in June, local farmers markets and roadside farm stands are brimming with luscious red jewels- fresh, sun-ripened strawberries. Whether you go out to the country and U-pick, or grab a pre-picked flat or pints- you can easily take a small part of your afternoon and put up some easy-to-make jam to enjoy through the year!

Both Pomona’s Pectin (great for reducing the amount of sugar to your liking) or Ball Freezer Jam pectin will have easy instructions. In this basic picture tutorial roughly 4 full pints of strawberries were used, sugar, and Ball Freezer Pectin to produce eight 5 ounce jars of freezer jam, for a bright taste of summer on demand.

One of the most valuable tools you’ll want at hand when dealing with strawberries in any quantity is a strawberry huller. This tool saves you time and energy year after year.

Step One: Crush and mash the fruit

Wash and hull the strawberries, and let drain in a colander.  Place strawberries in a large bowl and smash them with a potato masher until it is a big sloppy bowl of mashed strawberries.  You can also toss them in a food processor if desired.
Tip: An apron is very helpful in avoiding red stains on your clothes.  The mashing and mixing process can get messy.

Step Two: Prepare pectin and combine ingredients

In a separate medium-sized bowl, prepare your sugar and pectin.  Measure the proper amount of prepared strawberries per your chosen recipe, then add to the sugar/pectin blend.

Step Three: Mix up your jam and fill your jars

Stir the pectin mixture and strawberries very well until it is completely combined. Carefully spoon the mixture into clean freezer jars (pictured are 5 oz Quattro Stagioni Canning Jars, but alternatively you can use plastic containers or any glass canning jar provided you give adequate headspace for expansion).

Step Four: Label and consume

Place a clean lid on your freezer jar, and wipe off any jam off that may have dribbled down the sides. Using canning labels or marking a piece of masking tape to attach your containers works well. Be sure to write down the contents and the date it was made. Eat your freezer jam within a year of freezing. Refrigerate, and eat your jam within about 1-2 weeks after it has been thawed.