I learned to make strawberry freezer jam standing next to my mom as a kid, and it's one of those kitchen memories I still think about every summer. We'd pick what felt like a million strawberries from the patch, and my tasks got more important every year - first hulling, then stirring, then sneaking the first taste. Now I make it with my own family, and that first jar on morning toast in the middle of a Minnesota winter still tastes exactly like summer.
We always used original Sure-Jell strawberry jam recipe growing up, so when I discovered MCP pectin I was skeptical. But MCP uses fresh lemon juice instead of boiling, and that changes everything. You gradually stir in the sugar over 30 minutes - no stove, no hot jars, no canning anxiety - and that slow process dissolves the sugar completely and gives the jam a smooth, glossy texture that tastes like you just picked the strawberries this morning.
Four ingredients, four pint jars, and fresh strawberry flavor that lasts up to a year in your freezer. Worth it.
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What Is MCP Premium Fruit Pectin?
MCP Premium Fruit Pectin is made by the same folks behind Sure-Jell. It is a pantry staple used to thicken homemade jams, jellies, and marmalades - and it has been around for a long time.
Here is how it works: pectin is a natural carbohydrate found in fruit peels and pulps. When combined with sugar and acid, it forms a gel that helps preserves set. That is the science behind every jar of homemade jam you have ever made.
What makes MCP a great option is its flexibility. It works for both traditional cooked jams and easy freezer jams like this one - no hours of boiling required.
You can find MCP pectin at your local grocery store in the canning aisle, or order it on Amazon if your store does not carry it. It comes in a yellow box with a bright blue logo with the letters "MCP" so keep an eye out for that.
Why You'll Love This Recipe
- Fresh strawberry flavor all year long - no cooking the fruit required
- Smooth, spreadable texture thanks to the gradual sugar method
- Only four ingredients needed
- No canning gear, no water bath, no stress
What You'll Need
- Strawberries - Fresh, ripe strawberries are the key to success here. The riper they are, the more flavor you get in the final jam. Freshly picked berries from a u-pick farm or the farmers market are ideal.
- Fresh Lemon Juice - This is not optional. The lemon juice adds brightness and helps the pectin work correctly. Use a citrus juicer for easy squeezing.
- MCP Pectin - This is a yellow box with a blue logo with the letters MCP, made by Sure-Jell. It is a powdered pectin and works differently than the yellow or pink boxes. Grab the one labeled MCP.
- White Granulated Sugar - Standard white sugar from your pantry. Do not reduce the amount. The sugar ratio matters for the jam to set properly.
See the recipe card for the exact measurements and complete instructions.
Step-By-Step Instructions
Before You Start: Wash and dry the Mason jars or freezer-safe containers and set them aside.
Step 1: Mash and Mix
Using a 9x13-inch baking dish, mash the strawberries with a potato masher. Work through the berries until there are no large pieces left. The more evenly mashed, the smoother your jam.
Once mashed, measure exactly 3 ¼ cups of crushed strawberries into a large bowl. Add the fresh lemon juice and sprinkle the powdered MCP pectin evenly over the top. Stir to combine.
Leftover mashed berries? Stir into yogurt, smoothies, or top with ice cream. No strawberries left behind.
Step 2: Add the Sugar Gradually
Measure the sugar into a separate bowl.
- Set a 30-minute timer
- Set a separate 5-minute repeating reminder
Every time the 5-minute reminder goes off, add the next portion of sugar and stir well. Repeat until all the sugar has been added and the 30-minute timer is up.
Do not rush this step. The gradual addition of sugar and regular stirring is what dissolves the sugar completely and gives this jam its smooth, glossy texture. This is what makes the MCP method different from other freezer jam recipes.
Once all the sugar is added and the 30 minutes are up, stir continuously for 3 more minutes. Still feels a little grainy? Keep stirring. Once it is smooth and glossy, you are ready to jar.
Step 3: Fill the Jars
Place a wide-mouth funnel over each jar and carefully pour in the strawberry jam, leaving ½ inch of headspace at the top. That space allows for expansion during freezing. Wipe the rims clean and secure the lids.
Step 4: Set and Store
Let the jars sit on the countertop for 24 hours. This allows the jam to finish setting.
After 24 hours:
- Refrigerate for up to 3 weeks
- Freeze for up to 1 year
Label the jars with the date using freezer tape or a permanent marker so you always know what is in there. Future you will be grateful.
Tips and Tricks
Fruit Temperature Matters! Mashing room temperature fruit is WAY EASIER than cold fruit.
Use a 9x13-inch pan for mashing. The wide, low sides give you more surface area for mashing and make it easier to work through a full batch of berries without making a mess.
Don't skip the lemon juice. Fresh lemon juice is part of what makes this recipe work. It adds brightness to the flavor and supports the setting process with the powdered MCP pectin.
Measure exactly. This is not a recipe where you can eyeball the strawberries or round up on the sugar. Measure both carefully for a jam that sets correctly.
Label everything. Use freezer tape and a permanent marker on every jar. A mystery jar in the back of the freezer from two summers ago is not fun to identify in February.
Kid-friendly hull shortcut. Hand the kids a heavy-duty straw and let them push the hull right out through the bottom of each berry. It works like a charm, and everyone gets to feel helpful.
If you love making homemade jams and preserves, there are plenty of other options to explore in the baking collection.
More Strawberry Jam Recipes
Strawberry Rhubarb Freezer Jam: Mix in some diced rhubarb with the mashed strawberries for a tangy twist. My Strawberry Rhubarb Freezer Jam is proof that the combination is worth making every single summer.
Less Sugar Option: If you want a lower sugar freezer jam, try the pink box of Sure-Jell instead. It is made specifically for less or no sugar recipes and uses a different process. My Low Sugar Strawberry Freezer Jam walks you through that method step by step.
Liquid Pectin Option: If you want fewer steps and no gradual sugar process, liquid pectin is worth trying. My Strawberry Jam with Certo uses liquid pectin and the flavor is just as fresh and bright.
Storing and Freezing
Store: Keep jam in a sealed jar in the refrigerator for up to 3 weeks after opening or thawing.
Freeze: Jam can be kept in the freezer for up to 1 year. Yes, we have stretched it longer than that, and it was still good. But for the best flavor and texture, aim to use it within a year.
Thaw: Move a jar from the freezer to the refrigerator the night before you need it. Do not leave it on the counter to thaw - the refrigerator method keeps the texture smooth.
Reduce Food Waste
Save your strawberry tops and hulls. Add about 4 to 5 cups to a small saucepan with water and sugar to make a strawberry simple syrup. Add it to lemonade, sparkling water, or a summer cocktail. Nothing gets wasted.
FAQs
MCP stands for Modified Citrus Pectin. It is a powdered pectin made by Sure-Jell and sold in a blue box. It uses a different setting method than the yellow or pink Sure-Jell boxes, which is why the instructions are unique to this product.
Look in the canning and preserves aisle at your grocery store, usually near the sugar and mason jars. It can also be found on Amazon if your store does not carry it.
Yes. Thaw them completely and drain off any extra liquid before mashing. The jam may have a slightly softer set, but it will still taste great.
The gradual sugar method is specific to MCP pectin instructions. Adding sugar slowly over 30 minutes helps it dissolve evenly into the fruit, which prevents a grainy texture in the finished jam.
Double check that you used the blue MCP box and measured the sugar correctly. Also make sure the pectin was not expired. If the jam does not set, use it as a sauce over Gluten Free Swedish Pancakes or stir it into plain yogurt.
In the freezer, up to 1 year. In the refrigerator after thawing, up to 3 weeks.
No. Just wash them with hot soapy water and dry them completely before filling.
It is best to make one batch at a time. Doubling can affect how the pectin sets and may result in a looser jam.
How To Enjoy Strawberry Freezer Jam
Spread it on buttered toast or English muffins. Swirl it into plain Greek yogurt or cottage cheese. Use it as a topping for Swedish Oven Pancakes. Spoon it over a scoop of vanilla ice cream. Add it to a smoothie bowl or use it as one of your favorite toast toppers. However you use it, a jar of homemade strawberry jam makes everything a little better.
More Loveable Strawberry Recipes
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Recipe
Strawberry Freezer Jam with MCP Pectin
Equipment
- 4 Mason jars with lids pint-sized
Ingredients
- 3 ¼ cups mashed strawberries about 2 quarts (Note 1)
- ¼ cup fresh lemon juice
- 1 box MCP Pectin made by Sure-Jell (Note 2)
- 4 ½ cups white granulated sugar (Note 3)
Instructions
Before You Start:
- Wash and dry the Mason jars or freezer-safe containers.
How To Make Strawberry Freezer Jam:
- Using a large baking dish, such as a 9x13-inch pan, mash the strawberries with a potato masher. Do not leave any large pieces of strawberries.
- In a large bowl, add exactly 3 ¼ cups of mashed strawberries and the lemon juice. Sprinkle the MCP (powdered pectin) evenly over the berries and stir to combine.
- Measure the 4 ½ cups of sugar into a separate bowl. Set two timers, one for 30 minutes and another for 5 minutes. Before each stir, add ¾ cup of the sugar. Stir the jam every 5 minutes until the 30-minute timer goes off and all of the sugar has been added. Don't rush this step. The gradual addition of the sugar and regular stirring help dissolve the sugar and give the jam its smooth texture.
- After the 30 minutes are up, stir continuously for an additional 3 minutes to dissolve any remaining sugar.
- Taste the jam with a clean spoon. If it still has a grainy texture, continue stirring for another 3 minutes. If not, the jam is ready.
- Using a wide-mouth funnel and a measuring cup, carefully pour the strawberry jam into the containers, leaving ½ inch of headspace for expansion as the jam freezes. Wipe the rims clean and screw on the lids.
- Let the jam sit on the countertop for 24 hours.
- After 24 hours, store the jam in the refrigerator for up to 3 weeks or freeze for up to 1 year. Defrost before using.
- Label the jars with the year using freezer tape or on the lids with permanent marker to help keep your freezer organized.
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