This easy, delicious strawberry freezer jam is just 3 main ingredients, naturally sweetened and ready in less than an hour! It can be stored in the refrigerator or freezer.
Anyone else go a little crazy when strawberry season comes in?
I feel like it's always later than I expect... I'm always waiting, not very patiently, for the big fresh, sweet strawberries.
So that by the time they finally roll into the farmer's markets and grocery stores near me, I go a little overboard, buying up all the cartons I can manage to store in my fridge.
Which then gives me the glorious problem of having to find lots of ways to use up all those strawberries!
Strawberry yogurt cake, which is actually really healthy and more like a snacking cake, is a long-time favorite. And I make strawberry scones and even strawberry brownies.
And these strawberry banana muffins are great for having on hand for my kids to snack on or to have with lunch.
Today though, I'm excited to be sharing this easy homemade strawberry freezer jam.
It is so fruity and thick and luscious and delicious. You are gonna want to slather it on all the things...
And don't be intimidated.
Making your own jam sounds like a big deal, but I promise, it’s oh so easy.
I’m not even talking about canning, cause that can be a bit more involved. We're just combining a few key ingredients in a pot on the stove and letting it boil and cook down for a bit until it's all jammy and thickened up.
And we come away with a super tasty homemade strawberry jam in under an hour - that's hard to beat!
Plus, this version is naturally sweetened with honey instead of sugar. It gives it a really full flavor to have those floral undertones from the honey.
I’ve also added a splash of orange liquor and a handful of blueberries to the recipe.
They are optional, and take the number of ingredients up to a whopping 5, but they really help bring out the depth of flavor in the strawberries. So use them if you have them.
The blueberry add-in is a trick I actually learned from Ina Garten. (Meaning, watching her show. I don't know her. Sadly.)
It’s subtle, but really brings a lot to the jam. Ina knows things.
OK, let's get to fixing.
Now, I’ve got some notes, tips and substitutions coming up below on how to make easy strawberry jam. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
- Strawberries: Fresh is my go-to for making this jam. However, you could probably substitute frozen strawberries. Just make sure they are completely thawed and any extra moisture is blotted off, so it doesn't water down the jam. Also, dicing the strawberries small is needed, unless you are going to blend the jam (see below.)
- Honey: Honey adds a great floral background that brings out the flavor of the strawberries fully. Feel free to substitute agave syrup for the honey if you need a vegan version of this jam.
- Orange liquor: This is optional, but adds great flavor if you have some to use. Any kind will do. (Also, the alcohol completely cooks off as this boils, so no worries on that.)
- Blueberries: As mentioned, this trick is from Ina Garten and is also optional, but really gives great flavor to the jam.
Also, a note about consistency.
We love the fresh bits of strawberry in this jam and the texture it gives.
Want a smoother jam?
You can transfer this mixture to a blender and pulse it a few times to further break down the strawberries and make a smoother sauce.
OK, let's talk about how to store your glorious jam.
How to store homemade strawberry jam:
- Homemade jam, once cooled, can be transferred to glass jars or a bowl or other container and kept, covered, in the refrigerator for up to a month.
- You can also freeze the jam. Let cool then place in a small jar or freezer-safe container, leaving at least ½ inch of room at the top to allow for expansion. Cover and freeze for up to 4-6 months. (Be sure to label and date your container!)
- Or you could also can this jam for shelf-stable storage. Just follow the instructions for your canning equipment.
Homemade strawberry jam makes a great gift for teachers or neighbors or to take to a hostess at a summer gathering.
Add some fresh baked bread (homemade or from a bakery) and some cute napkins in a basket and you’ve delivered breakfast after the party! (A sure way to be invited back!)
Oh, and if you're like me and can't stop buying fresh strawberries and need even more ways to use your surplus, check out this easy strawberry sauce. It's just 3 ingredients and 15 minutes to make and goes great with pancakes and waffles, ice cream and yogurt, or drizzling over cake.
And if you get the itch to make more of your own jams and sauces, definitely check out this slow cooker apple butter for all the apples in the fall. It's a must-make every year for me!
But for now, bring on the strawberries and load me up with some jam. It's just so delicious on some toast or an English muffin in the morning. It also goes great with bagels, muffins, waffles, pancakes… you get the idea. ❤️
Go grab some fresh strawberries and stock your fridge and freezer with some of this easy homemade strawberry jam.
Enjoy!
XO,
Kathryn
Strawberry Freezer Jam
Ingredients
- 2 pints strawberries, washed, hulled and diced small
- 1 ¼ cups honey
- 2 tablespoons fresh lemon juice
- 1 tablespoon orange liquor (optional)
- A handful of blueberries (fresh or frozen; optional)
Instructions
- Combine all ingredients in a heavy bottomed pan or a Dutch oven. Bring to a boil over medium heat, stirring regularly.
- Maintain at a rolling boil, at medium or medium-low heat, and cook for 30-40 minutes, until the strawberries are broken down and the jam is thickened. If you have a layer of foam on top, skip some of that off.
- Let cool then transfer to glass jars to store. Refrigerate for up to a month or freeze for up to 4-6 months. (See notes below on storage.)
Notes
- Homemade jam, once cooled, can be transferred to glass jars or a bowl or other container and kept, covered, in the refrigerator for up to a month.
- You can also freeze the jam. Let cool then place in a small jar or freezer-safe container, leaving at least ½ inch of room at the top to allow for expansion. Cover and freeze for up to 4-6 months. (Be sure to label and date your container!)
- Or you could also can this jam for shelf-stable storage. Just follow the instructions for your canning equipment.
Melissa V.
Will the jam expand and cause the jars to crack? Should you freeze for a certain amount of time before lidding? I don't want jamsplosion all over my freezer.
Kathryn
Hi Melissa, jamsplosion 😂 So you just need to leave 1/2 inch of space at the top (between where the jam stops and the lid will go on) to allow for expansion. Hope that helps!