Can you Freeze Homemade Jam in Glass Canning Jars (like Ball/Mason/Kerr/Weck/Quattro Stagione)?

Yes, you can freeze jam (even other items like soup, broth, etc.) in tempered glass jars like Ball, Mason, Kerr, Weck, and Bormiolo Rocco (Quattro Stagione), but you need to make sure to leave at least an inch or more of headspace (unfilled area at the top) so that as the jam or other ingredient freezes and expands, it won't break the jar.

How Long Does Homemade StrawberryJam Last (in the Refrigerator and Freezer)?

When stored properly in an airtight container, homemade strawberry jam lasts in the refrigerator for up to 4 weeks and you can freeze it for up to 1 year but it probably will never last that long because it's delicious!

Can You Use Frozen Strawberries or Other Berries to Make Homemade Jam?

You can use frozen berries and stone fruits to make the best homemade jams. Frozen strawberries, raspberries, cherries, blueberries, apricots, and peaches make great homemade jams. Just be sure to purchase only frozen fruit without added sugar (so you have control over the sweetness), and always add all the contents of the container including any juice from the fruit.

Can you Freeze Homemade Jam in Glass Canning Jars?

Yes, you can freeze jam in tempered glass jars like Ball, Mason, Kerr, Weck, and Bormiolo Rocco (it's my preferred method which also avoids unnecessary contact with microplastics) just be sure to leave at least at least 1/2 inch of headspace so the jam can expand as it freezes without breaking the jar.

How Long Does Homemade Strawberry Jam Last?

When stored properly in an airtight container, homemade strawberry jam lasts in the refrigerator for up to 4 weeks and you can freeze it for up to 1 year but it probably will never last that long because it's so delicious!

Can You Use Frozen Strawberries to Make Homemade Jam?

You can use frozen berries and stone fruits to make the best homemade jams. In fact, fresh or frozen strawberries, raspberries, cherries, blueberries, apricots, and peaches make great homemade jams. Just be sure when using frozen fruit to purchase only frozen fruit without added sugar (so you have control over the sweetness), and always add all the contents of the container including any juice from the fruit.

Do You Have to Use Pectin in Strawberry Jam?

No, you don't need to use commercial pectin in strawberry jam! In fact, this recipe proves that with the right technique and a few key ingredients (like lemon juice and my secret freshly squeezed orange juice addition), you can make perfectly set strawberry jam without store-bought pectin. The natural pectin in the fruit, combined with sugar and acid, creates a beautifully textured jam with a more intense strawberry flavor than many commercial pectin recipes.

How Do You Fix Runny Strawberry Jam?

To fix runny strawberry jam, you have several simple solutions (although with this recipe I have never had this issue:): You can recook the mixture by returning it to the pot and simmering for 5-10 minutes until it reaches 220°F, recook the mixture with the peel of 1 or 2 Granny Smith apples peels grated into it with extra lemon juice or freshly juiced Granny Smith apple juice (which adds natural pectin).Test if your jam has set by placing a small amount on a cold plate and checking if it wrinkles when pushed. If these methods don't work, you can recook with 1-2 teaspoons of commercial pectin as a last resort but I have never had this issue wit this fool-proof strawberry jam recipe!

How Do You Sterilize Jars for Jam?

There are 3 methods to sterilize jars for homemade jam - the easiest method is to run jars through a dishwasher cycle with hot water and heated drying. The second option is to wash the jars and lids in hot, soapy water, rinse well, then place the jars in a large pot of water, bring to a boil, and boil for 10 minutes. For lids, bring them to a boil, reduce to a simmer in a separate pot. The third option is to bake cleaned jars on a baking sheet turned upright or laying down on their sides in a preheated 225°F/107°C oven for 20 minutes. With any method, keep the jars hot/warm until ready to fill. And always add hot jam into hot jars to prevent thermal shock and potential breakage.

Can You Make Strawberry Jam Without Canning?

Absolutely you can make homemade strawberry jam without canning it - this recipe is ideal for making refrigerator or freezer jam without the canning process. Simply let the jam cool completely after cooking, then transfer to clean containers and store in the refrigerator for up to 4 weeks, or in the freezer for up to a year. This method is perfect for small batches and beginners who aren't ready to tackle the canning process.

Can You Use Less Sugar in Strawberry Jam?

Yes, you can adjust the sugar to taste in this recipe. However, keep in mind that sugar does more than just sweeten - it helps preserve the jam and assists with setting. If you significantly reduce the sugar, your jam may have a shorter shelf life and a softer set. For very low-sugar versions, you should add the peels of 1-2 Granny Smith apples to it (for added natural pectin) , add more lemon and orange juice to help it set properly, and cook it longer. The beauty of homemade jam is that you control the sweetness!

Easy 30-Minute Strawberry Jam Without Pectin (w/VIDEO)

Description

This quick and easy homemade strawberry jam recipe (aka strawberry freezer jam) is delicious and tastes as good on slathered toast as it does drizzled over ice cream or cheesecake. The best part -- you can use fresh or frozen strawberries and you get to adjust the sugar to your liking (or dietary needs). See the recipe below to discover my "secret" ingredient that makes this strawberry jam taste even better. Watch the short video below for how to make no-pectin strawberry jam!

Ingredients

Scale

17.5 ounces (about 2 1/2 cups) fresh or frozen strawberries, diced (500g)
3/4 cup granulated sugar, or more to taste (150g)
2 tablespoons freshly squeezed blood orange juice (30g) (sub regular navel, clementine, or mandarine orange juice)
1 tablespoon freshly squeezed lemon juice (15g)

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

Measure the ingredients. In a medium heavy-bottomed pot, add the chopped strawberries, sugar, lemon juice, and orange juice and stir well to combine.
Make the strawberry jam. Bring the mixture to a boil over high heat and cook stirring frequently to avoid scorching for 25 to 27 minutes, or until the strawberries are mostly broken down and the mixture coats the back of a spoon (see photos). Remove from the heat and ladle the jam into a heatproof glass canning jar (Mason/Ball/Kerr/Weck/Quattro Stagione) and allow it to cool to room temperature. Use right away, or refrigerate which will further set the homemade jam. Store for 2 to 4 weeks in the refrigerator, or up to 1 year in the freezer. Enjoy!

Notes

A few things to remember: Before adding sugar, first understand how naturally sweet or tart the strawberries are. You may need to add just a bit more (or less sugar) to balance sweetness and tartness. Just be sure to use at least one tablespoon of lemon juice which is necessary to help the jam gel (because the acidity lowers the pH in the mixture and lemon juice has lots of natural pectin).
For an even lower-sugar strawberry jam Use 1/2 cup sugar + 2 tablespoons (130g) or just 100g total of sugar. It's still plenty sweet and lets the strawberries shine. You may also add freshly juiced (sweet) apple juice, or the peel of 1 or 2 green apples to the mixture as it cooks. This adds more natural sweetness without compromising the flavor of the strawberries while adding more natural pectin to help low sugar jams and no-sugar strawberry jams gel. You may also need to cook the mixture slightly longer to give it time to gel.
If you want to double this recipe, use a stainless steel or copper pot that is twice as wide as the pot I've used. This will help you cook the strawberry mixture quickly because the surface area will be large enough to accommodate the larger amount of ingredients. If you doubled the batch and used the same medium-sized pot, the strawberries would have to cook for so much longer in order to reduce (or cook off the water) and thicken properly. This would result in an inferior-tasting strawberry jam. A stainless steel sauté pan is perfect to use when doubling this recipe.
If you want to scale the recipe beyond doubling it, it is not recommended unless you're using an actual copper jam pot designed specifically for making large batch homemade jams.

Find more best tips and techniques to perfect your homemade strawberry jam in the

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Condiments + Sauces + Dips
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 tablespoon
Calories: 25g
Sugar: 6g
Sodium: 0g
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 6.5g
Fiber: 0.2g
Protein: 0.1g