Freezer Jam Recipe
by Sommer Collier — last updated on Apr 9, 2026 
My no-cook freezer jam recipe is my go-to when I want to make a fresh, fruity spread without turning on the stove. I mash fresh strawberries with sugar and pectin, then mix everything together for a sweet, vibrant jam that sets perfectly in the freezer. This easy recipe comes together in minutes and is perfect for enjoying summer fruit all year long.
I’ll be honest… I’m no canner. The process of pressurized canning, using a hot water bath, is a classic method that is time-consuming and laborious, and I’ve always preferred no-fuss and simple recipes. So when it comes to making jam, this freezer jam recipe is my go-to. My favorite part about this recipe is that you don’t actually need to cook anything, except maybe the pectin, depending on the kind you buy. It’s just a handful of your favorite berries, which in my case are some gorgeously red and plump strawberries, a few basic ingredients, some mixing, and well, that’s it. If you’re a fan of old-school kitchen methods, like my old fashioned tomato jam recipe, then you’re going to love this freezer jam. The final result is a thick spread that’s bursting with sweet and fruity flavors!
Geodash – ⭐⭐⭐⭐⭐ The most delicious homemade jam ever! We never run out because we always keep a supply in the freezer.
Table of Contents
Sommer’s Recipe Highlights
Make It Your Way – One of the reasons I love this jam recipe is that you can totally personalize it based on your favorite fruit. Whether it’s strawberries, blueberries, peaches, or cherries, this recipe is perfect for all fruit!
Quick and Easy – If you’ve never made preserves before, this is where you start. With just a handful of simple pantry ingredients and a few steps, you can have a delicious homemade jam that I think is even better than the store-bought kind, just like my traditional peach preserves recipe.
Freezer Friendly – If you’ve never heard of jam that can go in the freezer… Well, this kind can! And that means you can have your favorite fresh homemade anytime you want. I pop a little jar out of the freezer every couple of months so I can taste summer berries any time I want!
Key Ingredients and Tips
- Fresh fruit – Strawberries or peaches are my favorite, but you can use any berry or stone fruit you prefer. Just make sure to use super-ripe fruit for the best flavor. Berries, peaches, and apricots tend to be sweetest when they’re right on the edge of being overly ripe.
- Granulated sugar – This is a must-have for getting the jam to just the right level of sweetness, and the proper texture and shine.
- Lemon juice and zest – The key is to use freshly squeezed lemon juice here, and just the yellow zest, not the pithy white underneath it.
- Salt – Just a pinch is needed to balance the sweetness.
- Powdered fruit pectin – This is the magic ingredient for making any fruit jam. Use a freezer jam-specific pectin, as it’s formulated to set without cooking. I find it at my regular grocery chain. No special shopping trip required! However, if you only find regular pectin, I’ll show you how to prepare it in the recipe form below.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Prep the fruit – Since I love to use strawberries for this jam recipe, I start off by removing all the stems and leaves. If you’re using peaches instead, just make sure to peel off the skin and, of course, remove the pit!
Blend – Next, I toss the fruit into a blender, and I pulse it until it’s mostly pureed with small chunks still present. I love a little texture!
Make the base – I pour two cups of that berry puree into a large bowl, and then I toss in the sugar, lemon juice, zest, and a pinch of salt. In order to get the sugar to dissolve, it’s important to stir really well here. Then, I let the entire mixture rest for at least 10 minutes, making sure to stir every so often. This helps the sugar to fully dissolve and the flavors to mingle.
Make the pectin syrup – If you buy freezer pectin, simply mix it with the water. Voila! However, to make the syrup with classic pectin, I heat up water and the powdered pectin in a saucepan. I keep mixing the mixture until the water starts to boil, and from that point on, I let it continue to boil until the syrup has thickened. This usually takes about three minutes. I know the pectin syrup is ready when it starts to look like a really thick, clear glue.
Combine – Now, I carefully pour that hot pectin syrup into the bowl with the strawberry puree, and I mix it up well.
Jar it up – Then, I pour the fruit and pectin mixture into the canning jars. I always make sure to leave a gap of about half an inch at the top because the jam will expand as it freezes.
Set and Freeze – The last step before you can enjoy this sweet delicious jam is to close the jars and let them cool at room temperature for about a full day. Then, you can move the jars into the freezer until you’re ready to use them later on. Enjoy!
Expert Tips
For the best results, always choose fully ripe, flavorful fruit. Underripe or overripe fruit can affect the flavor and texture of the jam. Dissolve the pectin and sugar completely to avoid clumps and to ensure that the jam sets evenly. And lastly, although you can enjoy the loose jam immediately once cooled, don’t skip the 24-hour rest time before placing the jam in the freezer. This is what creates the right consistency.
Recipe Variations
- Spicy – For a fun, spicy twist on a traditionally sweet jam, mix in a pinch of cayenne pepper or red pepper flakes.
- Mix it up – Mix up your favorite fruits like peach and strawberries, or blueberries and strawberries.
- Herb – For an elevated version, add chopped fresh mint or basil into the jam mix.
Serving Suggestions
I always have a jar of my favorite preserves ready because a dollop of this sweet stuff adds the perfect amount of flavor to just about everything. Here are some of my favorite ways to enjoy this spread:
- Of course, spread on toast.
- Top off your favorite fluffy pancakes or crispy waffles with a smear of jam.
- Add a spoonful to a bowl of yogurt.
- Drizzle some jam onto your favorite scoop of vanilla ice cream.
- Serve some jam alongside these savory baked chicken cutlets.
Storing
The fruit spread will keep well in the freezer for up to one year in a freezer-safe container. Once you are ready to enjoy, move the jam to the fridge and keep it stored there for up to 3-4 weeks once opened.
Frequently Asked Questions
As long as you use slightly more strawberries than peaches you should be fine to follow the recipe as-is, with 2 cups of pureed fruit.
If you leave a 1/2 inch of space at the top of each jar, for expansion, the jars will be just fine. They will only crack if you fill them to the brim. Also, be sure to stack them evenly on a flat shelf, so they don’t topple out of the freezer when you open the door.
The key to making this recipe sugar-free is to use a 1-to-1 ratio of sugar substitute to create the same volume and consistency. I believe Swerve and Truvia both have 1:1 options.
Use clean, food-safe containers or jars with tight-fitting lids. Make sure they’re freezer-safe to prevent cracking.
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More Deliciously Sweet Spreads
Freezer Jam Recipe
Video
Ingredients
- 2 cups fresh pureed strawberries, blackberries, or raspberries (about 1 heaping quart berries)
- 4 cups granulated sugar
- 2 teaspoons lemon juice add zest for extra lemon flavor
- 1 teaspoon salt
- 1.75 ounce box powdered fruit pectin
- ½ cup water
Instructions
- If using strawberries, hull the berries removing all stems and leaves. If using peaches, peel off the skin and remove the pits. (Peach skin easily peel right off super ripe peaches.) *See stonefruit proportions below.
- Place the fruit in a food processor or blender and to a fine mash with small small chunks present.
- Set out a large mixing bowl. Measure exactly 2 cups of berry puree into the bowl. (Measure 3 cups for stonefruit.) Then pour in the sugar, lemon juice, and salt. Stir well to start dissolving the sugar. Allow the mixture to sit for at least 10 minutes, stirring every 2-3 minutes.
- Meanwhile, set a small sauce pot over medium-high heat. Add the water the powdered pectin. Whisk well to dissolve. Once the mixture reaches the boiling point, whisk and boil for 3 minutes to thicken the pectin syrup. It should look like thick clear glue when ready.
- Slowly pour the hot pectin syrup into the fruit, whisk continuously to incorporate.
- Once the mixture is smooth, pour into canning jars (or containers with lids) leaving about a half-inch gap at the top for expansion. This recipe makes three 16-ounce jars, six 8-ounce jars, or twelve 4-ounce jars.
- Screw the lids on the jars and leave out at room temperature for 24 hours to set. Then move the jars to the freezer until ready to use.
Notes
- 3 cups fresh pureed peaches or other stonefruit
- 4 1/2 cups granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 3/4 cup water
- 1 box powdered fruit pectin
I made this recipe but used blackberries instead since I had them and love them so much and it turned out great, thank you!
I can’t wait to try this because it looks so good and I love strawberries!
I made this today. As it is sitting on my island, the bottom of the jar is showing clear and the strawberry purée is rising to the top. Is this normal, or did I do something wrong?
Can you use stevia instead of sugar?
Can you use previously frozen strawberries?
Hi Dana,
I personally haven’t tried that, but it most likely would work. If you give it a try, please report back! :)
Love this recipe. I was wondering if my jars should be sealed 100% before I put in freezer as if the top still has a popping sound
Loved it! So easy to make and tasted better than store bought!
This was really amazing! My family loves jam and they loved it!
Question I want to do peach strawberry jam. How would that change the recipe?
Hi Sabrina,
As long as you use slightly more strawberries than peaches you should be fine to follow the recipe as-is. Please report back! :)
Great recipe. Thank You I’m in no mood in using hot water bath canning when it’s 100 deg. outside, so making freezer jam is such a cool idea.
I was thinking about making a 3 berry jam.
Have a wonderful weekend.
Stay safe& stay healthy
I bought a ton of strawberries on sale, and this was the perfect way to use them up. So amazing on English muffins and toast.
Will the jars not break in the freezer after they freeze?
Hi Jackie,
If you leave a 1/2 inch of space at the top, for expansion, the jars will be just fine. They will only crack if you fill them to the brim.
Thanks for this amazing recipe. I made this recipe for my sister on her birthday.
And the good thing is she liked it.. This is my third time after my college I cooked.
Thanks a lot for this delicious and simple recipe. You have written this recipe in
a very brief way which helped me to make it perfectly. Best with bread.. Thanks! and keep it up…
Hi
Do you know if there’s a way to make this sugar free (with a sweetener like stevia or sucralose)?
I *seem* to remember from years ago that the pectins for freezer jam required sugar.
Dave
Hi Dave,
The key to making this recipe sugar-free is to use a 1-to-1 sugar substitute, to create the same volume and consistency. I believe Swerve and Truvia both have 1:1 options.