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Dip and spread

Strawberry-Vanilla Freezer Jam

Skip any cooking or elaborate canning process by whipping up batches of this easy freezer jam, which preserves sweet summer strawberries at their peak.

Serves 24
Ready in 20 mins
Prep time 20 mins
67 calories per serving


> 2 lbs ripe strawberries, hulled and quartered
> 2 tbsp fresh lemon juice
> 1 tbsp vanilla extract
> 1 1/2 cups sugar, divided
> 1 (1.59 oz) packet no-cook pectin


In a medium pot, with a potato masher, crush the strawberries with lemon juice and vanilla until mashed but still chunky. Stir in ½ cup sugar and let stand 20 min.
In a medium bowl, whisk together the pectin and remaining 1 cup sugar until well combined. Add pectin mixture to strawberries. Thoroughly stir together for 3 min., making sure there are no lumps of pectin or sugar.
Divide among small jars, leaving at least ½ inch headspace in jar. Seal lids. Let mixture stand at room temperature 1 hour to set. Freeze for up to 3 months or refrigerate for up to 2 weeks. If frozen, thaw in refrigerator overnight before serving.


Be sure to double check the proportion of pectin to sugar and fruit on the package. Different brands may vary in gelling strength.

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