This post may contain affiliate links. For more information, see our privacy policy.
Once you try this fabulous, No-Fail, Super Easy Strawberry Freezer Jam, you'll be spoiled for life. I call it "springtime in a jar"! It's like a little dollop of heaven on toast, biscuits, scones, ice cream, yogurt...
I originally posted this recipe for Strawberry Freezer Jam way back in 2012. I like to bump it back up to the top of the blog each spring, when local strawberries begin to show up, for several reasons. First of all, it's simply delicious! I wanted to make sure that all of our newer readers had the chance to enjoy this recipe.
Secondly, we now have some pretty labels for the jars and thought some of you might like them for gift-giving as well as for keeping things organized. My freezer is getting re-stocked with glistening (labeled) jars of this wonderful jam. I thought you might want to make some too - before the fleeting local strawberry season disappears!
Spring has definitely sprung here in the mountains of North Carolina and summer is just around the corner. The days are cool, sunny and gorgeous with lovely blooms and trees now fully dressed in vibrant green.
One of my favorite aspects of this lovely time of year is enjoying the short, but gloriously delicious season of local strawberries. One bite of a deep red, juicy strawberry, picked just hours before, makes you realize that the store-bought variety you've been eating for the past few months... well, perhaps they weren't really strawberries, after all.
I love to capture this delightful time of year with this delicious Strawberry Freezer Jam. When those short, dreary winter days roll around (always too soon), all I have to do is pull out a jar of this crimson sunshine and I'm instantly transported to warmer days. Because freezer jam isn't cooked on the stovetop, it explodes with fresh, vibrant flavor and beautiful color.
A perfect recipe for beginners!
If you've never made jam before, this Strawberry Freezer Jam is a wonderful place to start. It's super easy and doesn't require any canning knowledge. There's no water bath, canning pots or sealing techniques involved (as in traditional jam-making methods). Simply stir together the jam (instructions below) and ladle it into clean glass jars or plastic storage containers. Pop the jars in the freezer and you're done, it's really that simple.
Drawbacks to making freezer jam?
These are the two potential problems with freezer jam:
- A grainy consistency. Because it's not cooked as traditional jam is, it can be difficult to dissolve all of the sugar. If the sugar's not completely dissolved the finished jam can have a "grainy" or "sandy" consistency.
- The jam doesn't "set" (thicken) properly. It's frustrating to go through all the trouble of making jam and end up with it not setting.
How to make freezer jam that's not grainy
I've been making freezer jam for as long as I can remember and, over the years, I've developed a few simple steps to overcome this "grainy" problem:
- A short stint in the microwave will help dissolve a lot of the sugar without actually cooking the mixture and dulling the flavor and color.
- Be sure to stir the jam well (as in VERY WELL.) Don't cheat on the stirring time both before and after the pectin is added. I like to actually set a timer to make sure I'm stirring for the full instructed time. This is a great project to give to your kids. They'll enjoy being part of the process and will be so proud when they see the beautiful jars of jam lined up on the counter.
- Don't follow the instructions on the pectin packet. The jam is supposed to be ready for ladling into jars in 20 minutes. It takes quite a bit longer than this for the sugar to dissolve into the berry mixture. (But it's mostly hands-off time, time you can be doing something else.)
How to make sure jam thickens
- This problem can occur with traditional jams and jellies to but seems to be more prevalent with freezer jam. However, the same little tricks (see above) that I use to combat graininess will also ensure that the jam "sets" properly. When the sugar is well dissolved the jam will thicken when combined with the pectin.
- Don't cheat on the measurements. Unlike other types of cooking, jam making is an exact science and proportions of fruit to sugar are important. So measure your ingredients carefully. Don't add extra berries just because you have them. Use the extra berries for snacking or make an ice cream topping but don't throw them in the jam bowl.
- Check the date on the pectin box. Pectin can get old and lose its oomph. If your pectin is expired, discard it.
- Be sure to use all of the liquid pectin. I use Certo pectin. It comes in a box with two packets inside. It's important to squeeze all of the pectin from the packet. I like to roll it up as I squeeze it out to make sure I get every last drop.
One of our very favorite ways to enjoy this Strawberry Freezer Jam is on these Ridiculously Easy Buttermilk Biscuits. If you haven't tried them, you're really missing out on something WONDERFUL. But don't believe me, check out all the 5-star reviews!
As I mentioned above, I made some labels this year for the strawberry jam.
If you'd like a printable PDF for the labels, just leave me a comment below and I'll get it off to you. The labels can either be glued to the top or side of the jar or slipped inside the ring on the top of a mason-type jelly jar.
If you've never made Strawberry Freezer Jam you REALLY need to try this recipe - I promise you won't be disappointed!
Café Tips for making this Strawberry Freezer Jam
- Be sure to note tips above regarding problems with graininess and jam not setting.
- Although there's very little hands-on time when making this Strawberry Freezer Jam, make it on a day when you're going to be around the house. You'll need to give it a good stir every now and then to help dissolve the sugar.
- One way to know when the jam has been stirred enough and is ready for the pectin is that the color will become a deeper red. If your strawberry/sugar mixture still looks a bit cloudy, you probably need to stir it more or give it one more 3-minute stint in the microwave.
- Certo is a liquid fruit pectin that helps thicken the jam. Certo can usually be found in the same section of the grocery store as canning jars and storage containers. If you can't find it, just ask at the front desk and someone can direct you to the right section of the store. Don't use powdered pectin for this particular recipe. They are not interchangeable.
- Check the label on the Certo before buying to make sure it's not expired. It can lose its thickening properties if it's old.
- Don't skip the lemon juice. Lemon juice has lots of natural pectin which helps in combination with the Certo to thicken the jam.
- Some people are concerned about freezing jam in glass jars. I've been doing this for over 40 years and have never had a jar break. You do want to make sure however that you leave about a half-inch of space at the top of each jar to allow for expansion when the jam freezes.
- You can also use plastic storage containers if desired.
- This jam is fine at room temperature for a few hours but store it in the refrigerator or freezer when not being used.
- If gifting this Strawberry Freezer Jam let the recipient know that this jam should be stored in the refrigerator or freezer when not being used.
- The jam won't set completely right away, hence the instructions to allow it to sit on the counter for 24 hours. Plus, I love the look of beautiful, vibrant red jam stacked up on my kitchen counter - call me old-fashioned, but there's something about it that makes me smile!
- As the jam sets, you may notice that the fruit seems to float to the top and separate. This is normal. Once the jam begins to set, just give each jar a good stir and the berries will stay suspended after that.
- I love these Weck Jars. They make lovely gifts and a pretty presentation when serving this Strawberry Freezer Jam.
Thought for the day:
Let us then approach God’s throne of grace with confidence,
so that we may receive mercy and find grace
to help us in our time of need.
Hebrews 4:16
What we're listening to for inspiration:
If you enjoy this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
This No-Fail, Super Easy Strawberry Freezer Jam is the most delicious, fresh tasting jam you'll ever have the pleasure of meeting. Once you try it, you'll be spoiled for life. I call it "springtime in a jar".
- 4 cups granulated white sugar
- 1 quart fresh strawberries - see exact measurement below
- 3 ounces liquid fruit pectin I use one pouch. of Certo which is readily available at most larger supermarkets. One pouch is 3 ounces or 88ml.
- 2 tablespoons fresh lemon juice
-
Wash and rinse glass jars (or plastic containers) and lids in the dishwasher or with hot soapy water. Dry thoroughly.
-
Stem and crush strawberries. Don't try to use a blender or food processor for this step as you want some small pieces of strawberry to remain. (I like to use a potato masher).
-
Measure exactly 2 cups of the prepared fruit into a large microwave-safe bowl. Add the 4 cups of sugar and stir well for 1 minute.
-
Place the bowl in the microwave on high power for 3 minutes. (Mixture will not cook but will become warm enough for the sugar to dissolve). Remove from microwave and stir well for another minute.
-
Allow the strawberry mixture to sit for 2 hours, giving it a good stir about every 30 minutes. Take a taste to make sure the sugar is dissolved. If it still has a bit of a grainy texture, stir for another minute or two until the sugar is well dissolved.(When the sugar is well-dissolved the mixture will actually deepen in color and lose its "cloudiness". That's when you're ready for the next step.)
-
Combine the liquid pectin and lemon juice in a small bowl. Add to strawberry mixture; stir for 3 minutes (no cheating, set a timer).
-
Fill containers to within ½ inch of the top. Don't fill any higher as the mixture will expand a bit in the freezer.
-
Wipe off the top edges of containers and cover with lids. Let stand at room temperature for 24 hours.
-
Refrigerate up to 3 weeks or freeze up to 1 year. Thaw in the refrigerator.
See Café Tips above for more detailed instructions and more tips.
Recipe adapted from Kraft
Recipe makes 5 cups of jam (or 80 1-tablespoon servings).
Daphne Summerhill says
Order Adorable Jars.....Check!
Order Liquid Certo.......Check!
Ask politely for cute labels
Chris,
Having so much fun sharing your recipes with friends. Absolutely everything turns out perfect.
So, the last thing on my list today before I make this Strawberry Jam is to ask you for the adorable labels, which you always so kindly provide.
I actually came to this recipe when I saw the Strawberry Chicken Pizza recipe...which I want to make ASAP!
Thank you, Chris,
Daphne
Chris Scheuer says
Thank you so much, Daphne! I'm so glad you are enjoying the recipes. We are happy to send the labels! And the strawberry pizza is super delicious! We still make it all the time.
Mary Anne says
Oh this is just fantastic! My mother was just asking me this morning if I could find a recipe for freezer jam that looked similar to what we used to make years back because she can't locate the one we used to use. Fortunately I stumble upon this, which looks fantastic! Can't wait to make it. We would LOVE the labels when you get a moment! Anxious to check out the rest of your site also. Many thanks!
M.
Chris Scheuer says
I hope you enjoy it, Mary Anne! We will send the labels your way.
Susan campbell says
Please resend the labels I accidentally deleted the previous post
Please and thank you!
Chris Scheuer says
No problem, Susan.
Kimberly says
I am going to attempt to make this within the next week, but how many 8oz jars would this make? Also, would love the labels.
Chris Scheuer says
Hi Kimberly, this recipe will make 5 8-ounce jars of jam.
Karen says
Hello, I made the jam and it turned out great! Thank you! Would you mind sending me the labels?
💙 Karen
Brenda says
Sounds wonderful, I will definitely try your recipe. I would love the labels too please.
Chris Scheuer says
Sure, Brenda!
Chris Scheuer says
Awesome! Happy to send the labels, Karen 🙂
Stephanie W says
I made my first batch of freezer jam by the recipe in the Sure Jell box and while it was very good, it was too sweet. I then made your recipe, using the liquid pectin and lemon juice. I find it helped tone down the sweetness just enough to make it perfect! This will definitely be my go-to for years to come! Thank you!
I would love to have your labels, too, please.
Chris Scheuer says
Awesome! Thank you for letting us know, Stephanie! We will send the labels your way.
Karen says
Please send the label template. Thanks so much! Karen
Chris Scheuer says
Happy to send them, Karen!
Sharon Teas says
Hi! Just made this jam and it looks so yummy! I’d love to get the off for the labels please.
Sharon Teas
Chris Scheuer says
Sure, Sharon!
Jenni says
What a great recipe. Can I get the labels please and thanks so much.
Chris Scheuer says
Sure, Jenni!
Janice Baker says
I am about to make your jam recipe. Directions say ! T, exact measurements below. I cannot find exact measurements. Do you have a weight measurement after cleaning and removing green leaves? Thank you
Chris Scheuer says
Hi Janice, in step you measure 2 cups of strawberries. I do not have a weight measure for that.
Kathy says
Not sure what I did wrong but turned out really grainy. I microwaved 3 minutes. Then 1. Then 1 more etc. SEVEN total minutes. Stirred forever by timer. Tbought sugar was dissolved. But after finishing and overnighting it tasted Iike strawberry sugar. My strawberries were not the juiciest. Should I have added water? Going to try my instant pot next.
Chris Scheuer says
Hi Kathy, if your strawberries weren't juicy, that could definitely be the problem. It's best to use fresh, local berries for best results.
Adding water can affect the set so that's a little tricky.
I would say your best bet would be to microwave until the graininess disappears. If the berries weren't great to start with, that might take several more stints in the microwave.
Amy Crotty says
HI, can't wait to try your jam recipe. May I have the labels as well?
Thank you!
Chris Scheuer says
Of course, Amy!
Tammy says
I would love to have the labels. I am going to make this recipe! Thank you so much
Chris Scheuer says
Happy to send them, Tammy 🙂
Christy says
I am making this jam tomorrow and would love to use your labels.
Chris Scheuer says
Sure, Christy!
Rhonda Mizeur says
I picked some strawberries over the weekend, and plan to make your refrigerator jam! I would love to have your labels and give them as gifts.
Thank you, Rhonda Mizeur
Chris Scheuer says
Sending them your way, Rhonda. Enjoy!
Frances Hoogenboom says
I would like label PDF for strawberry jam
Chris Scheuer says
Sure, Frances!
Penny says
Just made 12 jars of strawberry jam using your recipe. I'm so excited, because it turned out perfectly! No grainy jam. The color is red, of course, but clear and night cloudy with sugar. I'm so glad I found your recipe! I would really appreciate your labels! Thanks for a great recipe!
Chris Scheuer says
That's awesome, Penny! Thank you for letting us know! We will send the labels 🙂