fbpx Print

Strawberry Freezer Jam

My kids LOVE this easy recipe for freezer strawberry jam. It has no pectin, no sugar and it's great for beginners. We tried others, but this is the best! :: DontWastetheCrumbs.com

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 11 reviews

This easy strawberry freezer jam comes together quickly, with just 4 simple ingredients, no fruit pectin, and no refined sugar! Perfectly sweet and spreadable, you’ll want to have multiple batches in your freezer.


  • 5 cups strawberries, cut into 1” pieces (about 2 ½ lbs strawberries washed, hulled and cut up – measure after cutting)
  • 1 Tbsp lemon zest (the zest from about 1 large lemon)
  • ¼ cup lemon juice (the juice from about 1 large lemon)
  • 3 ½ tsp gelatin
  • ¼ cup honey


  1. Prep all the strawberries. Place 1 cup of strawberries in a blender or food processor and puree until mostly smooth.
  2. Pour lemon juice into a medium-sized stockpot. Sprinkle gelatin on top of the lemon juice. Set the timer for 2 minutes.
  3. Pour the pureed strawberries into the pot and turn the stove on medium-low. (You are NOT cooking the mixture. This is merely to warm the gelatin so it is not lumpy and will dissolve evenly among the jam.)
  4. Warm the mixture for about 5 minutes, stirring often until the gelatin is completely dissolved.
  5. Remove from the heat.
  6. If you want a smooth jam, pulse the remaining strawberries in a food processor or blender until desired texture. If you want a chunky jam, add the remaining strawberries to the pot and mash with a potato masher or the bottom of a glass.
  7. Add the lemon zest and honey and stir well to combine.
  8. Carefully pour the jam into pint glass jars and place in the fridge overnight. Jam is good for at least a week in the fridge. Store in the freezer for long-term storage.


  • Make sure to pick flavor-packed strawberries for your jam. They don’t have to look beautiful, but they should taste sweet!
  • This jam freezes for up to a year! This post on how to freeze in glass jars without breaking them is a MUST READ if you want to freeze your jam.
  • Not all gelatin is created equal. I recommend this grass-fed gelatin.