The BEST Strawberry Freezer Jam (Rørt Jordbær)

This strawberry freezer jam (or rørt jordbær, as it's known in Norway) is the ultimate way to preserve summer's sweetness in its purest form. With no cooking required, this jam is bursting with fresh strawberry flavor and a soft, spoonable texture.

 

 

It's quick to make, stores beautifully in the freezer, and adds a vibrant touch to homemade bread, waffles, homemade buns, yogurt, or ice cream. For Christmas, it is delightful on top of Norwegian rice cream dessert.

 

Why you'll love this recipe

 

Freezer jam has long been a staple in Scandinavian homes, and for good reason. It's simpler than traditional jam, with no need for boiling or sterilizing, and it tastes remarkably like freshly crushed berries.

 

Thanks to a touch of sugar and a packet of pectin-based freezing powder (frysepulver), the jam thickens to a soft, spoonable consistency without becoming overly sweet.

 

What makes this strawberry freezer jam the best? Two simple secrets:

 

First, it's a freezer jam, which means it captures the bright, juicy freshness of the berries far better than cooked jam ever could. And second (this one's essential): it uses truly amazing strawberries. There's no way around it; you can't make good strawberry jam without great strawberries.

 

 

I always choose Polka strawberries from a small farm just outside my hometown, Valldal jordbær. They're sweet, fragrant, and deeply flavorful. Whatever you choose, go for berries that are ripe, juicy, and bursting with flavor.

 

This freezer jam is a celebration of summer in a jar. It's quick, requires just a handful of ingredients, and uses equipment you probably already have. Best of all? You get to enjoy the taste of perfect strawberries long after the season has passed.

 

Ingredients

 

• Fresh strawberries - the star of the show, and which berries you choose really do matter. Opt for sweet and flavorful berries like the Polka strawberry
• Sugar - sweetens the jam, and thickens the jam - but it also preserves the berries better
• Pectin powder/freezing powder - to thicken the strawberry jam to the perfect consistency without using too much sugar

 

 

Instructions

 

Prepare the strawberries: Rinse and hull the strawberries. Cut into quarters. Add half of the berries to a stand mixer fitted with the K-beater (paddle attachment) (1). 

 

In a separate bowl, combine the sugar and freezer pectin (frysepulver), pour into the stand mixer with the first half of the strawberries. Beat until crushed and juicy, about 5 minutes (2).

 

Add the remaining strawberries to the mixer bowl. Beat everything together for a couple of minutes, depending on how chunky or smooth you like your jam.

 

Stop when the texture looks right to you, some like it smooth, others prefer small berry pieces. I 100% prefer a lot of chunks of berries because you get an extra burst of summer in those bites.

 

Spoon into clean containers or jars, leaving some headspace. Let sit for 30 minutes at room temperature. This will allow the pectin to activate and the sugar to completely dissolve and it will thicken evenly. 

 

 

Substitutions

 

I know I always have a paragraph for substitutions in my blog posts, but this time, I actually don't think there are any substitutions. You can't use other sweeteners (maybe honey, although I've never tried it). And you need to use the pectin freezer powder for the correct consistency. 

 

IF you're making strawberry jam just for eating today or tomorrow, then yes, you can omit the pectin, but not if you're freezing it. 

 

And you can use other berries, although then it's no longer a strawberry jam. I do the same process with wild raspberries (see the notes on the recipe card for my raspberry-filled white chocolates), and it's absolutely DELICIOUS. And yes, it needs to be the best raspberries as well, store-bought will not do it.

 

Variations

 

I generally do not mess with my strawberry freezer jam as I want it to be an homage to summer and strawberries. 

However, if you feel like doing something extra, here are some easy suggestions:

 

• Vanilla bean jam: Add a scraped vanilla bean or a few drops of vanilla extract.

• Citrus boost: Stir in 1 tablespoon lemon juice or zest for brightness.

• Spiced jam: Add a pinch of ground cardamom or cinnamon for warmth. A pinch goes a long way!

 

For more jams, check out my small batch fig jam, clementine marmalade, and blackberry quick jam. 

 

 

Equipment

 

A stand mixer with a paddle attachment (K-visp) makes mixing easy and even, although you can do it by hand. You will also need a large mixing bowl for combining berries and sugar.

 

Jars or freezer-safe containers (use small portions for easy thawing). And finally a rubber spatula or spoon used for scraping and portioning.

 

Storage

 

This is of course made for freezing. You can freeze the strawberry freezer jam for up to 12+ months. I've used several years old freezer jam without a problem. 

 

Thaw in the refrigerator. It will last about a week in the refrigerator. You can tell it has gone bad when it has a metallic taste. 

 

 

Expert tips

 

Here are some of my favorite tips to ensure the best strawberry freezer jam:

 

In Norway, I use Jam Frysepulver. Look for pectin with labels such as "Instant" and "Freezer jam", for example, Ball RealFruit Instant Pectin in the US. This is because regular pectin will not work as you're not cooking it.

 

Don't overmix if you like jam with texture, watch closely around the 5-minute mark. This is also why I separate the strawberries into two batches. If you want it smooth, you can just add all the strawberries at once.

 

Use ripe, flavorful strawberries for the best taste; avoid overripe or watery berries at all costs. There's no use in making strawberry jam with mediocre to bad strawberries. I always use polka strawberries, but I know they are not readily available everywhere, so I made a little table or infographic for you:

 

 

Let the jam rest after mixing so the sugar fully dissolves and the texture sets. This also helps activate the pectin.

 

Label your containers with the date so you can rotate frozen jars and use the oldest first.

 

Recipe FAQs

Enjoy the jam on a slice of freshly baked homemade whole-grain bread for the ultimate breakfast!

 

Did you like this recipe? Here are more sweet treats I think you would like:

I'd love to hear your thoughts. Comment below or tag me @thegingerwithspice on Instagram. And don't forget to Pin it for later! To make sure you're never missing another recipe, please feel free to subscribe to my newsletter. 

 

As thanks, you will receive a free e-cookbook Travels Through the Seasons, with many delicious recipes from around the world that suit different seasons of the year. 

 

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