Our Test Kitchen experts show you the steps to making quick and easy strawberry jam. Clear a big space in the freezer and summon your sweet tooth. This homemade jam is something really special.
Pop open a jar of homemade jam, taste what’s inside, and you’ll be tempted to slather it on everything you eat. Well, wonderful news: Making your own is easy to do. Thanks to the freezer technique in this recipe, you can transform fresh strawberries into a sweet spread much more quickly than the traditional water bath way. The whole process can be done in well under an hour—a good thing, because jam this delicious only lasts so long. Psst!Try all of our freezer jam recipes here.
Most people put jam on homemade biscuits, but not me. I love slathering a little butter and this amazing strawberry jam on a piping hot piece of cornbread just out of the oven; it's pretty incredible. —Michelle Roberts, Senior Culinary Specialist, Taste of Home Cooking School
At dinner with friends one evening, one of our hosts served some pears she had preserved with ginger and lemon. The flavor was so heavenly I decided to use the fresh pears she gave us to try my hand at a ginger and lemon freezer jam.—Jeni Pittard, Commerce, Georgia
This quick jam lets me savor the great taste of fresh-picked blueberries no matter the season, but I have to fight my kids for them since they start eating them the minute I bring them in the house. —Mark Morgan, Waterford, Wisconsin
This spicy jam recipe is from my Russian grandmother, who had no written recipes and who gave a few jars of the jam as gifts. I re-created the recipe from memory and think of her each time I prepare it. If you want to increase the yield, it's easy to double the recipe. I like to serve the jam on buttered toast or with cream cheese on toasted pita. The jars, which are dark red from the beets, make a welcome gift.—Susan Asanovic, Wilton, Connecticut
Pineapple, kiwi and a hint of lime blend nicely in this unique combination. It's especially good slathered on biscuits. —Sondra Rogers, Columbus, Indiana
For a change of pace, give this yummy jelly made from frozen orange juice a try. I've given it as gifts to friends and family—and many times the jars have been returned for refills. —Mary Rice, Maysville, Oklahoma
Strawberry season is in early June here in Indiana. A dear friend gave this recipe to me when we lived in Germany. It is good on ice cream, too! —Mary Jean Ellis, Indianapolis, Indiana
This is a great topping for ice cream, and—since it's thicker than sweetened berries—it's nice over sponge cake or shortcake, too. My family especially enjoys spreading with sour cream and plain yogurt over waffles. In fact, no one ever asks for maple syrup anymore! —Katie Koziolek, Hartland, Minnesota
My husband and I have fun picking fruit. We ended up with too many strawberries, so it was time to make jam, inspired by a mojito recipe. —Erica Ingram, Lakewood, Ohio
You'll definitely capture the flavors of summer with this chunky, luscious toast-topper. Best of all, this jam freezes well for up to a year, and it makes a great housewarming or hostess gift idea. —Gwen Frankhouser, El Cajon, California.
This homemade jam has been a favorite in my family for as long as I can remember. It's a delicious medley of fruits, including peaches, cherries, pineapple and orange. —Theresa Beckman, Inwood, Iowa
I've made this jam for many years and no one has been able to guess the secret ingredient —tomatoes! Everyone swears it tastes just like fresh raspberry jam! —Elizabeth Baker, Birdsboro, Pennsylvania
Here’s the perfect topping for English muffins or toast. It’s so simple to make my homemade jam, you’ll want to share it with all your friends. —Geri Davis, Prescott, Arizona
Dried apricots, crushed pineapple and grapefruit juice create a memorable jam. The juice is what makes the jam taste so good. —Carol Radil, New Britain, Connecticut.
If you like pina coladas, you’ll love this! But here’s the kicker: The secret ingredient is fresh zucchini. Spread the jam on crackers and cheese or add to a pan sauce to give chicken or pork chops a tropical twist. —Taste of Home Test Kitchen
Although not true cranberries, highbush cranberries also have tart red fruits that can be used in cooking. This is a lovely spread with mouthwatering tangy flavor.—Evelyn Gebhardt, Kasilof, Alaska
Back when my children were young, I put up about 100 jars of jams and jellies each summer, including this freezer version. Although I don't make that many now, I do stir up a batch to give to neighbors at Christmastime. —Mrs. Donn White, Wooster, Ohio
Give in to temptation and buy fresh berries in bulk. You’ll be glad you did when you transform those ripe little gems into a sweet spread that can also get you out of a gift-giving jam. —Shannon Becker, Burton, Ohio
Wash the berries, then cut off the tops and cut out the white core, a process called hulling. Then mash them. Typically, a pint of berries mashes down to about a cup. (If you have more strawberries than you need, you can freeze them, too.)
Test Kitchen tip: Be sure to choose plump, fragrant strawberries. They should be firm, bright red and fresh-looking, without signs of mold or bruising. For ultimate flavor and freshness, wash and hull strawberries right before you want to use them.
2. Gather the ingredients.
Measure the mashed berries into a large bowl and stir in sugar, corn syrup and lemon juice. Let it stand for 10 minutes.
Pour the strawberry mixture into a Dutch oven and stir in water and pectin. Make sure you use powdered pectin for this recipe. Like liquid pectin, it’s made from a naturally occurring thickener found in some fruits, but the types don’t behave the same way when they’re cooked. So, powdered pectin it is.
3. Bring it to a boil.
Crank the burner up to high and let the mixture come to a full rolling boil, stirring constantly. It’s going to get foamy, and that’s fine. The foam is simply the result of tiny bubbles gathering on the surface during the boiling process. Let the jam boil for exactly 1 minute (not a second longer—otherwise the mixture could lose its gelling power) and remember to stir, stir, stir.
4. Skim off the foam.
When the minute is up, take the Dutch oven off the heat and remove the foam with a big spoon. Missing a little won’t hurt the jam; the foam just doesn’t add much flavor because it’s mostly air.
5. Package the jam.
Carefully ladle the boiling-hot jam into jars or other freezable containers. Use a canning funnel if you have one—it’ll help keep the countertop clean and you won’t lose any of that precious jam. Continue pouring until there’s about a half inch of space between the jam and the top of the container; this is called headspace. Many canning kits include a tool that helps you measure the headspace, but it’s pretty easy to eyeball, too. Be sure to leave some headspace so the jam has room to expand as it freezes.
6. Let the jam set.
Cover the containers and let them stand at room temperature overnight or until the jam has set, but not longer than 24 hours. Freezer jams tend to be saucier than shelf-stable ones, so don’t worry if the end result isn’t completely firm. Refrigerate up to three weeks or freeze up to 12 months. And before you pop the top, let the frozen jam slowly thaw in the fridge instead of on the counter . Then grab the nearest biscuit-or piece of toast, waffle or, heck, even a pork chop-and slather away.
Cheesecake lovers will savor every bite of this light and pretty pie, even if they don't have to watch their diets. Our whole family enjoys it. —Kim Van Rheenen, Mendota, Illinois
Crispy chicken with a sweet-tart sauce is served alongside wilted spinach for this special meal. I created the recipe many years ago for a contest, and it won the grand prize! It’s easy to make and comes off as very elegant. —Virginia Anthony, Jacksonville, Florida
Because these sweet treats are so easy, I'm almost embarrassed when people ask me for the recipe. They're a snap to make with refrigerated buttermilk biscuits, sugar, cinnamon and your favorite fruit preserves. —Ione Burham, Washington, Iowa
I had leftover rhubarb and wanted to create something fresh. With blueberries, strawberries and dried cranberries on hand, I discovered I had a berry upside-down cake. —June Paul, Portage, Wisconsin
We planted strawberries a few years ago and these tangy-sweet frozen yogurt pops are my very favorite treats to make with them! The options are endless. Try using other yogurt flavors like lemon, raspberry or blueberry. You may also substitute your favorite herb for the rosemary—or simply omit it. —Carmell Childs, Ferron, Utah
I learned to bake with my grandmother and mother. I knew I was giving them a sweet new family tradition when I shared this recipe with them. —Andrea Zulauf, Livonia, New York
I turned peanut butter and jelly into French toast. Cut up and skewer these nifty sandwiches. You win the crown for creative parent of the year. Check out my blog, nibblesbynic.com, for more fun food ideas. —Nicole Meyer, Roslyn, New York
If you love a moist and creamy cake, this is it. Lemon juice and lemonade give the layers a tangy touch, and the cream cheese frosting with sprinkles makes it pretty. —Lauren Knoelke, Milwaukee, Wisconsin
My mom and I made up this recipe by combining two others. These cute cookies are crispy on the outside and light and fluffy inside. You could also bake the cookies flat and serve the filling as a cookie dip if you like. —Crystal Briddick, Colfax, Illinois
Cool off with a thick and rich treat that will remind you of a malt shoppe! Nothing can beat this strawberry shake recipe. —Kathryn Conrad, Milwaukee, Wisconsin
A fruity filling and fluffy coconut topping truly make these strawberry oatmeal bars one of a kind. They really dress up my trays of Christmas goodies. —Flo Burtnett, Gage, Oklahoma
This is a popular choice when we're looking for something warm, quick and easy. And the strawberry mustard is adjustable to your tastes. I've never been a big fan of mustard and neither have my kids, but we all love this sauce! —Shannon Humphrey, Hampton, Virginia
You'll love this homemade puff pastry crust topped with a soft-set pudding layer that has a hint of strawberry flavor. This dessert needs to chill for at least an hour, so it's a fabulous make-ahead dish. —Candace Richter, Stevens Point, Wisconsin
Balanced beautifully in the sweet spot between cake and cookie, these sensational slices will be the centerpiece of your cookie tray.—Sherry Thompson, Seneca, South Carolina
Four ingredients are all you'll need for this sure-bet breakfast treat. Friends and family will never guess that refrigerated buttermilk biscuits are the base for these golden, jelly-filled doughnuts. —Ginny Watson, Broken Arrow, Oklahoma
I’ve tried “light” cheesecake recipes before with mixed results. Making a few changes, I created a rich, creamy cheesecake filling that truly tastes like the real deal. —Katie Farrell, Ann Arbor, Michigan
Now an executive editor at Taste of Home, Ellie has been writing about food and parenting for more than a decade. When she isn't at TOH HQ, she's likely trying gluten- and dairy-free recipes, canning whatever's in season, listening to anything with a fiddle, or playing Uno with her family.