Homemade Strawberry Jam made for Freezing

Must Try Recipes

Did you also eat plenty of homemade strawberry jam as a child? We sure did at our home. My mom didn’t have much time to cook homemade food but once or twice a year she would spend the whole day making strawberry jam from fresh strawberries. She would then transfer it all into glass jars and freeze it. This way, we had a large supply of strawberry jam at almost all times!

Normally, you would preserve jam in jars by boiling the jar and making sure the lid seals properly. But I can see why my mom preferred the freezing method. It’s much simpler and you don’t need to worry about the kind of lid you’re using. If you have a big freezer in your garage or the basement then I see no reason to hassle with sealing the jars at room temperature. That’s how I do it!

I buy a lot of strawberries when they are in season. And even though I do love strawberries with almost anything, I save some of them for my jam-making sessions. It’s the cheapest method of enjoying good organic strawberries even in winter!

The jam my mom used to make had a very simple recipe. It was just fresh strawberries, sugar, and a package of universal pectin. And it didn’t need anything else because the strawberries were perfect on their own! I loved eating it slathered on a slice of warm toast. So nostalgic!

I tried making my version of that jam using a healthier sweetener. My first choice was whole cane sugar, the one I use in most of my baking projects. It tasted okay but I could tell that there was something off. It didn’t resemble the jam I remember from my childhood.

So I tried another, perhaps more natural sweetener – honey. And it turned out that honey works perfectly here! It blends better with the flavor of the strawberries without overpowering it. I honestly think it tastes just the same as the one made with processed white sugar from my mom’s recipe.

The proportions in the recipe make about 6 quart jars of delicious jam. Feel free to double or half it if you want to. I usually freeze all of the jars immediately except for one. That one will be enjoyed by me and my family the following evening!

Necessary equipment:

  • a large mixing bowl
  • a potato masher OR a food processor
  • a medium mixing bowl
  • a rubber scraper
  • a large pot OR a French oven
  • a wooden spoon
  • a canning funnel
  • a ladle
  • glass jars with lids for storage


  • 5 to 6 quarts of strawberries
  • 3 cups of raw honey
  • 1 box of universal pectin


  1. Mash your strawberries in a large mixing bowl with a potato masher until they reach jam-like consistency. You can also put them in a food processor to make the job easier.
  2. In a medium-sized bowl, combine the honey with pectin powder. Stir them together well so that there aren’t any pectin powder clumps left. It will give your jam a nice texture.
  3. Prepare the calcium water found in the pectin box.
  4. Put the mashed strawberries in a large pot and pour in calcium water. Heat over medium heat and bring to a boil.
  5. Add in the honey and pectin mixture, stirring to combine. Keep stirring and bring to a boil again on medium high heat.
  6. After your jam comes to a boil, cook for two more minutes.
  7. Remove from heat.
  8. Scoop the jam into your glass jars using a ladle or a canning funnel (I recommend the canning funnel because it’s far less messy!).
  9. Put the jars of jam in the freezer and enjoy your homemade jam throughout the following months!

Latest Kitchen Guides

Kitchen Must-haves