Last week I posted a killer Strawberry Shortcake Recipe and now today I am back with Quick Strawberry Freezer Jam.  Another day…another strawberry recipe!!   I love summer!!  My students LOVE jam, sometimes I think that they come up with recipes just so they can smother it with jam.  When I teach them about preserving food we make freezer jam which is always a huge hit.  Students bring in jars from home so that they can take it home to share with their families.

Here are some other great posts using fresh fruit…Fresh Peach Turnovers, Strawberry Shortcake with Sweet Biscuits, and Blackberry Crumble Bars.

The question I always get is…what is the difference between jam and jelly?  Honestly, before I was a culinary teacher I didn’t really know myself.  Jelly contains fruit that comes in the form of juice and with jam it is actual crushed fruit.  For this jam we are going to start with fresh strawberries but raspberries or blackberries would work well too.  We are not going to use any pectin, just some sugar and lemon juice.  The lemon juice is optional but I highly recommend it.  The acidity helps balance the sweetness and give you a great berry flavor.

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Begin by hulling the strawberries or removing the green leafy top.

I decided to use my food processor {and make my life a little easier} but you can use a knife to chop your strawberries down into small pieces.  They will continue to break up as they cook, so they don’t have to be pulvarized.

Pour the chopped strawberries into a large saucepan.  It is important to choose a pan that is large enough because the mixture will bubble up.  The mixture will need room to rise.

Add the sugar and lemon juice to your strawberries and slowly bring the mixture to a boil.  Continue to boil for about 8 minutes or until the jam begins to thicken.  I left the seeds in the jam.  If you and your family don’t want them, you can pour the mixture through a fine strainer {like I did in this Watermelon Limeade}.

Ladel or pour the mixture into containers, leaving about a 1/2 inch of space at the top and let cool completely.  Leaving space {head space} allows for the jam to expand as it freezes.

It is exceptionally delicious on an English Muffin!!  If you have ever wanted to make jam before but didn’t want to start a huge project then this is the recipe for you.  I love it because it is manageable and my family loves it because it is so tasty.

Quick Strawberry Freezer Jam {No Pectin}

Strawberry freezer jam made in less than 30 minutes and with only 3 ingredients.

Course Breakfast
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 containers


  • 3 1/2-4 cups strawberries
  • 2 1/2 cups sugar
  • 1/4 cup lemon juice


  1. Hull {or remove green top} and finely chop strawberries.  Put all of the strawberries, sugar and lemon juice into a large sauce pan.  Slowly bring the mixture to a boil and continue to boil for 8 minutes or until the jam is thickened.  Ladel jam into containers and cool completely.  If you are freezing be sure to leave room at the top of the container for the jam to expand as it freezes {head space}.  Refrigerate or freeze.

Recipe Notes

  •  Jam will freeze well for 3 months and refrigerates for up to 3 weeks.