Strawberry Vanilla Freezer Jam

    2 days 2 hours

    All you do is mash the strawberries, add sugar, lemon juice, vanilla and pectin. No cooking required!

    6 people made this

    Serves: 36 

    • 680g fresh strawberries
    • 200g caster sugar
    • 1 1/2 teaspoons fresh lemon juice
    • 1 teaspoon vanilla bean paste or vanilla extract
    • 3 tablespoons instant pectin

    Preparation:15min  ›  Extra time:2days2hours45min freezing  ›  Ready in:2days2hours 

    1. Wash, hull and coarsely chop strawberries in a large glass, ceramic or stainless-steal bowl. Mash with a potato masher to a fine texture, 1 or 2 minutes. Add sugar, lemon juice and vanilla bean paste. Stir well and let stand until berries have released some of their juice, about 30 minutes. Add pectin, 1 tablespoon at a time, stirring until well combined after each addition. Let stand 5 minutes to activate pectin.
    2. Spoon jam into clean, wide-mouth jars, leaving 1.5cm headspace. Wipe rims clean with a damp paper towel. Loosely apply clean lids and set jars in freezer. Freeze completely, about 5 hours.
    3. Tighten lids. Store in freezer up to 1 year or in fridge up to 1 month.


    You can find instant pectin for making no-cook freezer jam online. Note that instant pectin should only be used for freezer jams or jams where you are not cooking the pectin. If you try instant pectin in a 'normal' jam that requires boiling, it may not set.

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