We've been making loads of jam and jelly at our house, but not all of it has been canned. We've also been making freezer jam. If you haven't already, I encourage you give it a try. It's so easy. No cooking, no canning.
You can buy special freezer jam pectin, but you can also use regular pectin. There will be recipes in the pectin package. You can also find recipes in the Ball Blue Book of Preserving (those recipes all call for freezer jam pectin) or by searching the Internet.
Basically, all you do is crush the fruit, then mix with sugar and pectin. Easy. I put mine into plastic pint containers that I found at Meijers for half off, but you could use just about any freezer-safe container. Some people even use Baggies.
If you like sugar substitutes, I saw a recipe at www.homecanning.com for strawberry freezer jam that uses Splenda sweetener.
You can keep the jam in the fridge for 3 weeks or in the freezer for a year. Make sure to label with the date.