Strawberry Freezer Jam

I would normally wait to share this recipe with you until the fall, but strawberry season is in full swing and I am taking full advantage. Whenever we get to the bottom of our clam shell there are always a few strawberries that are starting to look a decrepit and nobody wants to eat them. I chop the tops off and throw them in a freezer baggie and when I have enough strawberries, I make jam!

Strawberry Freezer Jam Easy
I’ve tried freezer jam using all different kinds of pectin. One time I bought some pectin from a brand I was otherwise impressed with. I had the jam all ready to smoother on a peanut butter and jelly sandwich. When I opened up my container of freshly made jam my husband and I looked at it and said at the same time, “It looks like brains.” And it was pretty tasteless. I’ve found MCP to be my favorite pectin. (I am not being paid to say that, but if you’re out there, MCP, I take checks, paypal, or cash.)

The one thing I find a little intimidating is the recipe that comes with the pectin. Making freezer jam is not that complicated, but there is so much information on this slip of paper, it is overwhelming just looking at it. I finally kept one copy, tore off information I didn’t need, and highlighted all over it. This is my well loved jam recipe.

Strawberry Jam Recipe
I’ll take you through to show you how easy it is. First gather ingredients and any helpers interested in snitching strawberries.

Kitchen Helpers
In a large bowl, measure 3 1/4 cups chopped strawberries. (If you are using strawberries that have been frozen and thawed, don’t include too much juice.) Then mash ’em up. You can use either a potato masher or an immersion blender. The immersion blender works very fast. Be careful not to completely puree the strawberries, unless you like it really smooth. Add the lemon juice and stir it in.

Then add the pectin a little at a time. Stir until there are no more lumps. This may take awhile. The slower you add the pectin in, the less lumps there will be.

Strawberry Jam Pectin PouringYou see that big white clump. That’s what you don’t want to see. Stir until those are gone. Sometimes I squish the pectin in between the spoon and the side of the bowl to break it up.

Strawberry Jam Pectin Undissolved
Set the bowl aside for 30 minutes. Give it stir every 5 minutes to make sure the pectin is completely dissolved. There’s a lot of down time here. Have a little dance party, sweep your floor, wipe the counters. Your kitchen will be crystal clean at the end of the 30 minutes!

After the 30 minutes are up, add in the corn syrup.

Strawberry Jam Corn Syrup
Lastly, gradually stir in the sugar. Stir and stir and stir some more. You’ll be getting your arm work out in for the day. Stir the jam until all the sugar has dissolved. You can give it a quick test by rubbing the back of the spoon against the side of the bowl. If it feels gritty, keep going.

Strawberry Jam Sugar
When you are done, measure out the jam into freezer containers, and let set for 24 hours. After 24 hours, place in freezer or dig in!

Strawberry Jam
My favorite containers are Stor Keeper Containers. They are extremely durable and specially made to store frozen food. Freezer burned jam, anyone? I don’t think so. Or you can put some jam into a cute little mason jar, but there’s no need to can this jam in a water bath, just keep it cold.

Strawberry Freezer Jam
A big gushy peanut butter and strawberry jam sandwich is one my kids favorite lunches.

Strawberry Freezer Jam

Strawberry Freezer Jam

Prep Time: 45 minutes

Yield: 3 1/2 pints


  • 3 1/2 cups strawberries, chopped
  • 1/4 cup lemon juice
  • 1 packet MCP pectin
  • 1 cup corn syrup
  • 4 1/2 cups sugar


  1. Place strawberries in a large bowl. Mash strawberries with a potato masher until slightly chunky. (You can also use an immersion blender. Just a1-2 pulses on all sides of the bowl will do.)
  2. Pour lemon juice on top of the strawberries and stir.
  3. Slowly stir in pectin until all the pectin is dissolved. (I found that if you do a little bit at a time it is much easier to get all the pectin dissolved. If you dump it in all at once, you will be finding lumps forever.)
  4. Set aside the strawberry mixture for 30 minutes, stirring every 5 minutes to insure all the pectin is dissolved.
  5. At the end of the 30 minutes, add corn syrup and stir in.
  6. Add sugar and stir until all the sugar is dissolved and the mixture is no longer grainy. This will take a while, just keep going.
  7. Place jam into freezer friendly containers, cover with a lid and let stand 24 hours to thicken.

Special Equipment I mentioned in this post.

Stor Keeper Freezer Containers.

MCP Pectin

MCP Premium Fruit Pectin, 2-Ounce Boxes (Pack of 8)

Immersion Blender

* This post contains affiliate links, which means I receive an extremely small commission if you make a purchase using one of these links.


  1. Trish says:

    This jam looks delicious! My grandmother canned and I have always wanted to learn to make jam and jelly. I really liked your recipe and step by step directions. Thanks!

  2. Tamara says:

    I love your idea of freezing the less-than-perfect strawberries at the end of a clam shell and dropping them in a zip bag! I love homemade jam, and haven’t done it in years… Great idea!

    • KateCurtis says:

      I hate the idea of throwing those strawberries away just because they are looking a little old and dry. They make great jam.

    • KateCurtis says:

      The instructions say you can freeze it for up to a year, but honestly, my mother in law freezes hers for a couple of years. I use mine too quickly for it to last that long.

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