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How To Make Strawberry Jam With Frozen Strawberries And Pectin

How To Make Strawberry Jam With Frozen Strawberries And Pectin

Strawberry jam is a delicious and versatile spread that can be enjoyed on toast, scones, or even as a filling for cakes and pastries. While fresh strawberries are often used to make jam, frozen strawberries can also be a great option, especially when they are not in season. In this article, we will guide you through the process of making strawberry jam using frozen strawberries and pectin, ensuring a delightful and flavorful result.

Why Use Frozen Strawberries?

Using frozen strawberries to make jam has several advantages. Firstly, frozen strawberries are available year-round, allowing you to enjoy the taste of summer even during the colder months. Secondly, frozen strawberries are often picked at their peak ripeness and then quickly frozen, preserving their flavor and nutrients. This means that you can still achieve a delicious and vibrant jam using frozen strawberries.

Gather Your Ingredients

Before you begin making strawberry jam, make sure you have all the necessary ingredients on hand:

  • 4 cups of frozen strawberries
  • 4 cups of granulated sugar
  • 1 package of powdered pectin
  • 1 tablespoon of lemon juice

Step-by-Step Instructions

Step 1: Thaw the Strawberries

Start by thawing the frozen strawberries. You can do this by transferring them to a bowl and leaving them at room temperature for a few hours or overnight in the refrigerator. Once thawed, the strawberries will release their natural juices, which will contribute to the texture and flavor of the jam.

Step 2: Prepare the Jars

While the strawberries are thawing, prepare your canning jars. Wash them thoroughly with hot, soapy water, and rinse them well. Sterilize the jars by placing them in a large pot of boiling water for 10 minutes. Remove the jars from the water and let them air dry on a clean towel.

Step 3: Mash the Strawberries

Once the strawberries are thawed, use a potato masher or a fork to mash them to your desired consistency. If you prefer a smoother jam, you can use a blender or food processor to puree the strawberries.

Step 4: Cook the Strawberries

Transfer the mashed strawberries to a large pot and add the sugar and lemon juice. Stir the mixture well to combine. Place the pot over medium heat and bring the mixture to a boil, stirring frequently to prevent sticking or burning.

Step 5: Add Pectin

Once the strawberry mixture is boiling, add the powdered pectin. Stir continuously for 1-2 minutes to ensure the pectin is fully dissolved. Continue to boil the mixture for an additional minute, stirring constantly.

Step 6: Test for Gel Point

To test if the jam has reached the gel point, place a small amount of the mixture on a chilled plate and let it cool for a few seconds. If the jam wrinkles when you push it with your finger, it has reached the desired consistency. If not, continue boiling for another minute and test again.

Step 7: Fill the Jars

Once the jam has reached the gel point, remove the pot from the heat. Carefully ladle the hot jam into the prepared jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth to remove any spills or residue.

Step 8: Seal and Process the Jars

Place the lids and bands on the jars, ensuring they are tightened securely. Process the jars in a boiling water bath for 10 minutes to ensure proper sealing and preservation. Remove the jars from the water bath and let them cool on a towel for 12-24 hours. Check the seals before storing the jars in a cool, dark place.

Frequently Asked Questions (FAQ)

1. Can I use fresh strawberries instead of frozen strawberries?

Yes, you can use fresh strawberries to make jam. However, frozen strawberries are a convenient option, especially when fresh strawberries are not in season.

2. Can I reduce the amount of sugar in the recipe?

The amount of sugar in jam recipes is crucial for proper preservation and texture. It is not recommended to reduce the amount of sugar, as it may affect the set and shelf life of the jam.

3. Can I substitute pectin with other thickeners?

Pectin is a natural thickening agent commonly used in jam-making. While there are other thickeners available, such as gelatin or cornstarch, they may alter the taste and texture of the jam. It is best to use pectin for optimal results.

4. How long can I store homemade strawberry jam?

When properly sealed and stored in a cool, dark place, homemade strawberry jam can last up to one year. However, it is recommended to consume it within 6-8 months for the best flavor and quality.

5. Can I double or halve the recipe?

Yes, you can adjust the recipe according to your needs. If doubling the recipe, make sure to use a larger pot to accommodate the increased volume. If halving the recipe, adjust the cooking time accordingly.

6. Can I use this recipe to make other fruit jams?

While this recipe specifically focuses on strawberry jam, you can use a similar process to make jam with other fruits. Adjust the sugar and pectin quantities according to the specific fruit you are using.


Making strawberry jam with frozen strawberries and pectin is a simple and rewarding process. By following the step-by-step instructions, you can create a delicious and flavorful jam that can be enjoyed throughout the year. Remember to thaw the strawberries, prepare the jars, cook the strawberries with sugar and lemon juice, add pectin, test for the gel point, fill the jars, and seal and process them. With these tips in mind, you can confidently embark on your strawberry jam-making journey and savor the taste of summer all year long.