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strawberry freezer jam recipe

Strawberry Freezer Jam Recipe

Posted on

Enjoy the great taste of summer year-round with this quick, no-cook strawberry freezer jam that is delicious on toast or pancakes. When you open a new jar, start thawing the next jar in the refrigerator. This jam goes fast!

Total time:  10 M 
Servings:  80
Calories:  25


  • 2 lbs. frozen strawberries hulled
  • 2 cups granulated sugar
  • 2 tbsp. fresh lemon juice
  • 3 oz. liquid pectin

Nutritional Information

  • Serving Size: 1 tbsp.
  • Fat: 0g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 0mg
  • Carbohydrates: 6g
  • Fiber: 0g
  • Sugar: 6g
  • Protein: 0g


  1. Add ½ of strawberries and all of sugar to WildSide+ jar. Secure lid and select "Sauces." Let mixture stand for 5 minutes.
  2. Add other ½ of strawberries and secure lid. Press "Pulse" 46 times to crush strawberries.
  3. Add lemon juice and pectin. Secure lid and pulse 12 times.
  4. Let jam stand for 5 minutes. Pour into clean plastic containers or glass freezer jars.
  5. Store in refrigerator for 24 hours or until set. Refrigerate up to 3 weeks, or freeze up to 1 year.


Try different tender fruits, such as other berries, peaches, cherries, and apricots.

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  • This one is best done in the WildSide jar. If you try it in your FourSide jar, half the recipe.

    Nhirst on

  • How much stevia would I use?

    Joe on

  • How many jam jars does this make?
    How to make pineapple jam?

    Jay on

  • In general 1 teaspoon of stevia is equal to 1 cup of sugar. We haven’t tested how this change might effect the consistency and how it blends. If you give this a try please let us know how it goes.

    Blendtec on

  • The jars do not need to be sterilized before use.

    Blendtec on

  • do you have to sterilize the jars?

    j on

  • Can I substitute the 3 oz of Liquid Pectin with 3 oz of Dry Pectin.

    Luke Davis on

  • The strawberries are done frozen? Definitely not getting "chopped" berries at 4-5 pulses.

    Katy Pritzl on

  • Luke – I’m no expert, but I just looked it up on sbcanning.com, and I don’t think you can substitute unless you boil the mixture after adding the powdered pectin. The boiling activates the powder into gel. Here’s what it says: Powdered versions must be added then boiled again for some period of time to activate the gel process. Most recipes that are a “clear” jelly will ask for the liquid version so that there is no visible change to the recipe. Some jams require a liquid version as well.

    KarenL on

  • I think this recipe makes 4 8 oz jars of Jam. I THINK.

    Luke Davis on

  • If I wanted to make this strawberry rhubarb jam could I substitute half the strawberries for rhubarb and would I have to cook the rhubarb?

    Renee on

  • Mine was very thin. Any way to fix this?

    Stacy on

  • Hi Renee, yes, you can substitute the rhubarb. As to whether or not you should cook it, that depends… do you like the taste of rhubarb without being cooked or do you like the taste better when it’s cooked? It would be very crunchy without cooking the rhubarb.

    Blendtec on

  • If I wanted to make peach jam, would the proportions and instructions be the same?

    nancy on

  • You can buy freezer jam pectin powder that does not require boiling. I use it all the time. I don’t think it would be a 1:1 substitution, but instructions are on the package.

    M Austin on

  • Will this work in a 4 side jar? I don’t have a WildSide jar.

    Natural Caffeine on

  • Hi, Nancy! Yes, that should work great. Happy blending!

    Blendtec on

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