Recipe

Sure Jell Strawberry Freezer Jam

A no-canning, big-strawberry-flavor jam made with Sure Jell pectin. It sets on the counter, then stores like a dream in the fridge or freezer, and turns toast into a good mood.

By Matt Campbell

•

4.8

A glass jar of bright red strawberry freezer jam with a spoon beside it on a light kitchen counter, with fresh strawberries scattered nearby

Jump to Recipe

Sure Jell is one of those pantry shortcuts that feels like a secret handshake. You get that glossy, spoonable jam texture without babysitting a bubbling pot for hours, and you do not need a canner or a case of jars to make it happen.

This recipe is my go-to strawberry freezer jam using Sure Jell. It tastes fresh, like you crushed summer into a jar, and it is forgiving enough for first-timers. If you can mash berries and stir with purpose, you can make jam.

Fresh strawberries, a bowl of granulated sugar, a box of Sure Jell pectin, and clean jam jars arranged on a bright kitchen counter

Why It Works

Big fresh fruit flavor: Freezer jam is not cooked to death, so it stays bright and strawberry-forward.
Reliable set: Sure Jell (pectin) does the heavy lifting so you get spreadable jam, not strawberry syrup.
No canning gear: You set it on the counter, then move it to the fridge or freezer. That is it.
Small-batch friendly: Makes a manageable amount, perfect for gifts or for people who do not want 18 jars staring at them.

Pairs Well With

Storage Tips

Before you start: Storage guidance can vary slightly by Sure Jell insert version. When in doubt, follow the storage times on your specific package.

Fridge: Store in a tightly sealed jar for up to 3 weeks (many inserts land in the 1 to 3 week range). Keep it cold and use a clean spoon each time.

Freezer: Freeze for up to 1 year. Leave about 1/2 inch headspace so the jam can expand as it freezes. Use freezer-safe jars or containers to reduce the risk of cracking. Thaw in the fridge overnight.

After thawing: Use within 1 to 3 weeks (check your insert for the exact recommendation), and avoid repeated freeze-thaw cycles. The texture can get a little watery if it goes through multiple rounds.

Common Questions

What is Sure Jell?

Sure Jell is a brand of fruit pectin. Pectin is a natural thickener that helps jam and jelly set. In this freezer jam version, it helps you get that classic jam texture without a long cook.

Why did my freezer jam not set?

The most common culprits are not enough sugar, swapping in a different pectin type, or changing the fruit amount. For a reliable set, measure the crushed fruit and sugar precisely and use the pectin called for. Also, give it the full 24 hours at room temperature to set before refrigerating.

Other common causes of a soft set: the pectin mixture did not reach a true full rolling boil before you started the 1-minute timer, the boil was under-timed, or the jam was not stirred long enough after combining. If it is still loose after 24 hours, give it another day (especially if your kitchen is cool). If it never fully sets, it is still delicious as strawberry syrup for pancakes, yogurt, ice cream, and oatmeal. If you want a true “remake,” follow the Sure Jell insert instructions for remaking jam (if your package includes them), since methods vary by pectin type.

Can I reduce the sugar?

Not with this specific method. Original Sure Jell freezer jam relies on a specific sugar ratio to gel properly. If you want lower sugar, look for a pectin labeled for low sugar and follow that insert.

Do I have to use lemon juice?

Nope. It is optional. A little lemon juice brightens the flavor, and the added acidity can be a small help for consistency, but the Sure Jell formula is designed to work without it.

Can I use frozen strawberries?

Yes. Thaw completely first. If there is a lot of free liquid, drain off a little (do not squeeze the fruit dry), then measure the crushed fruit after thawing. Frozen berries can be juicier, so the measurement step is what keeps the set on track.

How long does it take to set?

It usually thickens noticeably within a few hours, but plan on 24 hours for a full set at room temperature.

Several small jars of strawberry freezer jam lined up on a kitchen counter while setting at room temperature

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Pot (small to medium) for dissolving pectin
Measuring cups
Potato masher (or sturdy fork)
Wooden spoon or silicone spatula
Clean jars or freezer-safe containers with lids (5 to 6 half-pint jars or similar)
Funnel (optional but helpful)

I did not start cooking because I loved rules. I started because I loved the results. Jam is funny because it is both. It rewards the measuring cup, but it also lets you be a little chaotic with the berry smashing. The first time I made freezer jam, I was convinced I messed it up because it looked too loose. Next morning, it was perfect. That tiny moment of kitchen magic is why I keep a box of Sure Jell around. It is comfort food you can spread.

Sure Jell Strawberry Freezer Jam

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 5 minutes

Total Time 30 minutes plus 24 hours setting

Servings About 6 half-pint jars

Ingredients

2 cups crushed strawberries (about 1 1/2 pounds fresh strawberries, hulled)
4 cups granulated sugar
1 box Sure Jell fruit pectin (Original)
3/4 cup water
1 tablespoon lemon juice (optional, for flavor)

Optional flavor add-ins (pick one):

1 teaspoon vanilla extract
1 to 2 teaspoons finely grated lemon zest
Pinch of kosher salt (yes, it helps)

Important note: Sure Jell directions can vary by product and version (Original vs low sugar, and updated inserts). For the most reliable set, use the ratios on your specific Sure Jell package insert. The measurements here match a common Original freezer jam method (2 cups crushed fruit to 4 cups sugar with cooked pectin). If your insert lists a different water amount or timing, follow the insert.

Instructions

Prep jars. Wash jars and lids with hot, soapy water and dry well. Set them out. This is not a canning recipe, but clean jars still matter. If freezing, use freezer-safe containers and leave headspace so nothing cracks. To be extra kind to your jars, you can leave lids fingertip-tight until the jam is fully chilled, then tighten.
Crush the strawberries. Hull strawberries, then mash in a large bowl until you have 2 cups crushed. Keep some small chunks if you like texture.
Mix fruit and sugar. Stir the 4 cups sugar into the crushed strawberries. Add lemon juice if using, plus any optional add-in (vanilla, zest, or salt). Stir for about 2 to 3 minutes until the sugar looks wet and starting to dissolve.
Then proceed immediately to cooking the pectin. This moves fast once the pectin is hot, so have your timer and spoon ready.
Cook the pectin. In a small pot, whisk together the Sure Jell pectin and 3/4 cup water. Bring to a full rolling boil over high heat, whisking constantly. A rolling boil is one that keeps boiling even when you stir. Start the 1-minute timer once it hits a full rolling boil, then boil for 1 minute (set a timer) and remove from heat.
Combine and stir. Immediately pour the hot pectin mixture into the strawberry-sugar bowl. Stir constantly for 3 minutes, scraping the sides and bottom of the bowl as you go. This is where it goes from gritty to glossy.
Jar it up. Pour or ladle jam into jars or freezer-safe containers, leaving about 1/2 inch headspace. Wipe rims clean and screw on lids (fingertip-tight is fine if freezing, then tighten once fully chilled).
Let it set. Leave jars at room temperature for 24 hours. The jam can look a little loose at first. That is normal. After it sets, refrigerate or freeze.
Eat like you mean it. Start with toast, then try it on yogurt, oatmeal, biscuits, or swirled into whipped cream for an extremely low-effort dessert situation. (And yes, always use a clean spoon. Future you will appreciate it.)