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.
Strawberry Jam in a JiffyMost 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
Ginger Pear Freezer JamAt 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
Roasted Beet JamThis 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 JamPineapple, kiwi and a hint of lime blend nicely in this unique combination. It's especially good slathered on biscuits. —Sondra Rogers, Columbus, Indiana
Orange JellyFor 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 Freezer JamStrawberry 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
Luscious Blueberry JamThis perfectly spreadable blueberry jam boasts a beautiful dark color with a sweet seasonal flavor. —Karen Haen, Sturgeon Bay, Wisconsin
Freezer Raspberry SauceThis 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
Berry-Basil Limeade JamMy 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
Strawberry Peach JamYou'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.
Pretty Peach JamThis 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
Surprise Raspberry JamI'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
Easy Apricot JamHere’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
Wild Berry Freezer JamOne year, I decided I wanted to make a wild berry jam but couldn't find a recipe, so I invented my own. — Barbara Hohmann, Petawawa, Ontario
Apricot Pineapple JamDried 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.
Pina Colada JamIf 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
Highbush Cranberry JamAlthough they’re not true cranberries, highbush cranberries are also tart red fruits that can be used in cooking. This is a lovely spread with a tangy flavor. —Evelyn Gebhardt, Kasilof, AK
Peach Raspberry JamBack 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
Three-Berry Freezer JamGive 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
The Super-Quick Way to Make Strawberry Jam
Ingredients
- 2 quarts fresh strawberries
- 5-1/2 cups sugar
- 1 cup light corn syrup
- 1/4 cup lemon juice
- 3/4 cup water
- 1 package (1-3/4 ounces) powdered fruit pectin
Step 1. Prep the strawberries.
Shutterstock/Sasa Komlen
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.
Use up your homemade jam in these sweet recipes.
Strawberry Pillows
Make cookie trays extra special with these mini pie look-alikes stuffed with sweet strawberry preserves. Yum! —Amy Sauerwalt, Columbia, Maryland
Not sure which brand of jam to buy? Check out the
best strawberry jam brands our editors and the
Taste of Home Test Kitchen recommend.
Go to Recipe
Strawberry Jam CakeEvery year I make this special strawberry jam cake for the Relay for Life cake raffle. It has raised lots of money for a good cause. —Tammy Urbina, Warner Robins, Georgia. Looking for more recipes? Learn how to make no-bake
strawberry delight.
Jammy DodgersOn my first trip to Great Britain, I stumbled upon these cookies (or biscuits, as they're known in the U.K.). These iconic treats, sold as Jammie Dodgers, can be found everywhere over there. Since I couldn't find them in the States, I had to make my own version. —
James Schend,
Taste of Home Deputy Editor, Culinary
Strawberry Cupcakes with Whipped Cream FrostingFresh strawberries are full of water, so they have a tendency to weigh down cake batters and make soggy cakes. That’s why these strawberry cupcakes rely on strawberry jam or preserves. The concentrated flavor is just right for light and tender cupcakes. —Lisa Kaminski, Wauwatosa, Wisconsin
Strawberry Cream Cheese PieCheesecake 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
Mini PB&J CheesecakesI got hooked on these mini peanut butter and jelly cheesecakes when a friend made them. She let me steal her recipe, and now I'm sharing this tasty treat with you! —Betsy King, Duluth, Minnesota
Strawberry Cheesecake PancakesMore of a dessert than breakfast food, these luscious pancakes really know how to showcase the darlings of summertime—strawberries! The pancakes, sauce and cream cheese filling all feature fresh ripe berries. —Shirley Warren, Thiensville, Wisconsin
Cinnamon Fruit BiscuitsBecause 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
Peanut Butter and Jelly Ice CreamWhat could be better than peanut butter and jelly ice cream? You'll love the sweet-salty combination. Use your favorite flavor of jelly and switch to crunchy peanut butter if you like extra texture. —
Taste of Home Test Kitchen, Milwaukee, Wisconsin
Peanut Butter and Jelly Overnight OatsThis yummy breakfast bowl gives everyone's favorite sandwich a healthy twist. Switch to crunchy peanut butter and sprinkle chopped peanuts over the top if you like the extra crunch. —
Taste of Home Test Kitchen, Milwaukee, Wisconsin
Rhubarb Berry Upside-Down CakeI 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
Glazed Strawberry CookiesI 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
Slow-Cooker Strawberry Soda CakeWhen you want a sweet cake without the heat of the oven, this slow-cooked strawberry spin
on cola cake comes in handy. The topping smells divinely like chocolate-covered strawberries. (Remember this one for Valentine’s Day!) Delicious served with whipped cream or powdered sugar. —Laura Herbage, Covington, Louisiana
Stuffed PB&J French Toast KabobsI 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
Pink Lemonade Stand CakeIf you love a moist and creamy cake, this one’s for you. The lemon juice and lemonade give the layers a tangy, citrusy touch, and the cream cheese frosting with sprinkles makes it extra pretty. —Lauren Knoelke, Milwaukee, Wisconsin
Chocolate-Strawberry Pretzel CookiesEvery year I come up with a new recipe, and this is one that's been requested over and over. Who would ever guess how good pretzels are in cookies? —Isabel Minunni, Poughkeepsie, New York
Berry-Cream Cookie SnapsMy 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
Thick Strawberry ShakesCool 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
Strawberry Oatmeal BarsA 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
Strawberry BlissYou'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
Jam 'n' Cream French ToastMy grandmother used to make this for me when I was a child. You can use other flavors of jam, too. —B. MacKinnon, Kodak, Tennessee
Berry-Filled DoughnutsFour 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
Red, White & Blue Cheesecake BarsI’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
Updated: Apr. 23, 2022
