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Easy No Cook Freezer Strawberry Jam


  • 1 Quart 4 Cups Fresh Strawberries, trimmed and halved
  • 4 C sugar
  • 2 tbsp lemon juice
  • 1 3 oz pouch Certo fruit pectin


  • Place the strawberries in a food processor and pulse until crushed. (Do not puree)
  • In a large bowl, combine the strawberries and sugar.
  • Stir well and allow to sit for 10 minutes.
  • Add the lemon juice and fruit pectin to the strawberry mixture.
  • Stir the mixture until all the sugar is dissolved.
  • Ladle the jam into clean, prepared canning jars leaving 1/2 inch head space.
  • Clean the rims of the jars with a paper towel dipped in white vinegar.
  • Cover with clean lids and screw on bands to finger tight.
  • Allow the jam to sit at room temperature for 24 hours.
  • Store in the refrigerator for up to three weeks or freeze for up to one year.


Recipe by: Connie Murray @Happybellyfoodie.com via Certo brand fruit pectin.