Strawberry Mango Freezer Jam offers high flavor for little effort! Our favorite kind of recipe, right? The added benefit is that EVERYONE will be able to successfully make this jam for your family and friends in just 10 Minutes.
Have you dreamt of offering gorgeous homemade gifts for the holidays? Did you want to offer homemade jam to serve with bread, muffins and scones? Very little effort is needed and the taste is so incredible, nobody will believe you make this in under 10 minutes!
Since I wrote this, my mom and I whipped up 48 jars (the mini ones listed below) in the course of two days for her holiday gifts for friends. This did not take much time and we only bought one flat of strawberries from Costco. Think about this for holiday gift giving. It is so charming and people love to receive homemade jam!
🍓 Freezer vs Traditional Jam
Making freezer jam is so much easier than making the canned version! Freezer jam can be made in under 10 minutes (plus 30 minutes standing time on the counter). The flavor is more robust and fresh as you are not cooking down the ingredients like you do when you can jam. The main drawback is that it takes up the limited space in my freezer. But since it is so easy to make, you can whip up a batch every few weeks with no issue.
Also, wait until you see how gorgeous this turns out! Because you aren’t cooking the fruit, it remains that bright “I just picked it on the farm” coloring!
🍇 Ingredients
With only four ingredients, you can make this in no time. Its delicious flavor is going to be one of your new favorites. Let’s take a peek at what you need:
Fruit – Using a combination of mango and strawberries is heavenly. They taste fabulous together and provide vibrant and gorgeous colors too. You could use other berries or fruits if you want.
Sugar – You’ll need so plain granulated white sugar. This is where the additional sweetness comes from. The fruit is naturally sweet, but you need a little bit more sugar. Swap the sugar for honey or maple syrup if needed. You will need sugar content in order for the pectin to set up all the way.
Freezer Pectin – It’s necessary to use freezer pectin because it gives the proper texture. Otherwise, it wouldn’t set up and would be too runny. The words “Freezer Pectin” are labeled obviously on the packaging and it will be right next to other pectin in the grocery stores. If you can’t find it, it is available on Amazon.
🍽️ Instructions
Step One: Chop the strawberries and mangos into small pieces.
Step Two: Stir in the sugar and freezer pectin.
Step Three: Combine using a potato masher for three full minutes. Yes, I do set a timer. This is a mash and stir technique. Real high tech, right? 😃
Step Four: Allow it to rest for 20-30 minutes on the counter to set up.
TIP: I made freezer jam for years, but when I went to write about it I decided to test out a few different techniques for the blog. I tested it when I mashed more than stirred, the jam didn’t harden properly! Thanks to my mom for eating that runny test batch for me! For this recipe, lemon juice is not needed.
So the lesson I learned is to stir and mash for the full time and all will be fine. You will see the jam start to solidify in 20 minutes or so. It needs 30-60 minutes to fully set.
🍴 Freezer Pectin vs. Classic Pectin
Classic Pectin needs a high amount of sugar to set while the Freezer Pectin does not. Classic Pectin also needs the heat from the stove to help the jam set up while the Freezer/Instant Pectin does not.
If it says two tablespoons, use two tablespoons. I am the queen of “it’s close enough,” but that doesn’t work too well for the pectin. Yes, you need to measure both the fruit and the pectin accurately – trust me!
Full disclosure, I have only ever used Ball’s Freezer Pectin. I can not speak for other brands, but I have always had great results with Ball’s!
🍍 Recipe FAQ
Absolutely! Take out the strawberries and just use mangoes or vice versa. Mix up three berries you have in the refrigerator as well to create your own concoction. Just keep the ratios to those above.
In the photos, I use the Ball ½ pint jars. On the side of the jar there is a snowflake which tells you that they are freezer safe. We use them for freezer smoothies, dressings, marinades, overnight oats and more. I never feel like I wasted the money with these jars. I love them!
My other go-to jars are the Ball Plastic Freezer Jars. I have been using them for years and love them but the only drawback is that if you fill the jam jar too full, the lid can crack…speaking from experience here!
Full disclosure though, I’ve used Rubbermaid’s thicker containers that have the red lids. They freeze really well and in a pinch, they work great.
I’ve had mine last one year if it is in a great container.
3-4 weeks once you take it out of the freezer.
If you smell any yeast, strange odors or see mold, throw it out.
Every once in a while that can happen. To make sure you do everything you can do to prevent it, make sure to measure and stir for the ENTIRE TIME the recipe calls for. I mention I set a timer, you need to stir for the entire time and then pour into containers and allow to set. If it’s a good batch, you will see it start to set up in under 30 minutes. You can allow them to stay out 12 hours on the counter to set. Also, make sure you are not doubling the recipe. Do each batch one at a time which can be a pain but it does help. Don’t re-use the same bowl as there are remnants left in the bowl. Start fresh each time.
TO FIX JAM THAT DIDN’T SET: Go to the website of the pectin you chose and each website will give REMAKE instructions. It happens and don’t be alarmed that it’s you or you did something massively wrong. They wouldn’t have these specific pages on their websites if it didn’t happen.
Related Recipes
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Strawberry Mango Freezer Jam
Ingredients
- ⅔ cup Sugar Granulated White
- 1 cup Mango fresh
- ⅔ cups Strawberries fresh
- 2 tbps Freezer Pectin
Instructions
- Chop Mango and Strawberries and meaure accurately.
- Combine with sugar and pectin and mash using a potato masher. Continually stir and mash for three minutes.
- Pour into jars or containers and allow to sit on counter for 30-60 minutes to solidify. Freeze for up to three months. Alternatively, store in the refrigerator for 2-3 weeks
Notes
TO FIX JAM THAT DIDN’T SET: Go to the website of the pectin you chose and each website will give REMAKE instructions. It happens and don’t be alarmed that it’s you or you did something massively wrong. They wouldn’t have these specific pages on their websites if it didn’t happen. Jar Choices: I use the Ball ½ pint jars. On the side of the jar there is a snowflake which tells you that they are freezer safe. We use them for freezer smoothies, dressings, marinades, overnight oats and more. I never feel like I wasted the money with these jars. I love them!
My other go-to jars are the Ball Plastic Freezer Jars. I have been using them for years and love them but the only drawback is that if you fill the jam jar too full, the lid can crack…speaking from experience here!
Full disclosure though, I’ve used Rubbermaid’s thicker containers that have the red lids. They freeze really well and in a pinch, they work great.
Nutrition
Hi!
Ginny Collins is a passionate foodie and recipe creator of Savor and Savvy and Kitchenlaughter. Indoors she focuses on easy, quick recipes for busy families and kitchen basics. Outdoors, she focuses on backyard grilling and smoking to bring family and friends together. She is a lifelong learner who is always taking cooking classes on her travels overseas and stateside. Her work has been featured on MSN, Parade, Fox News, Yahoo, Cosmopolitan, Elle, and many local news outlets. She lives in Florida where you will find her outside on the water in her kayak, riding her bike on trails, and planning her next overseas adventure.
Love this recipe!!