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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.
- Sugar - To ensure success, DON'T BE TEMPTED TO REDUCE THE SUGAR IN THIS RECIPE! The sugar is not just for sweetness, it also has a lot to do with the way the jam sets up. That being said, there are low-sugar and no-sugar pectins available for those who prefer less sugar. If you go with one of those pectins, follow the directions on the package instead of using this recipe.
- 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!
- Very ripe berries (with soft spots) don't make the best jam. As berries ripen more and more their pectin level is decreased so there can be more trouble with setting.
- 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
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To ensure success, read the Café Tips above in the post before starting this recipe.
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Wash and rinse glass jars (or plastic containers) and lids in the dishwasher or with hot soapy water. Dry thoroughly.
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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).
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Measure exactly 2 cups of the prepared fruit into a large microwave-safe bowl. (Use a dry measuring up to measure the crushed strawberries and level it off at the top with a flat-edge knife - don't be tempted to use extra berries!)
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Add the 4 cups of sugar and stir well for 1 minute. (Again, measure the sugar precisely, using a dry measuring up and leveling it off. You can also weigh the sugar. It should be 800g )
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*Don't be tempted to go with less sugar as the sugar helps the jam to set properly. If you prefer less sugar, go with a low-sugar or no-sugar pectin and follow the directions on the package, not this recipe.
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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.
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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.)
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Combine the liquid pectin and lemon juice in a small bowl. Add to strawberry mixture; stir for 3 minutes (no cheating, set a timer).
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Fill containers to within ½ inch of the top. Don't fill any higher as the mixture will expand a bit in the freezer.
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Wipe off the top edges of containers and cover with lids. Let stand at room temperature for 24 hours.
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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 the Kraft website.
This recipe yields 5 cups of jam (or 80 1-tablespoon servings). The number of jars will depend on the size of your jars.
Dilya says
What the measurement for strawberries?
How many in grams?
Sue Contant says
This is my go-to recipe for fresh freezer jam which is not grainy! Thank you so much for the perfect recipe to use whenever I bring fresh strawberries home. I would love to receive the label pdf to make the perfect finishing touch for the jars which I gift.
btw my next recipe to try is your Ginger Plum Pepper Jelly. All my favourite ingredients wrapped into one little jar.
I will recommend your food blog to my friends.
Thanks so much.
Chris Scheuer says
Thanks, Sue, for sharing your review! The labels have been sent! Hope you enjoy the Ginger Plum Jelly too!
Helen Jimenez says
Great recipe the jam came out perfect! Can you send me some labels? Thank you!
Pam says
Can we use frozen strawberries? I make your frozen raspberry freezer jam and it is perfect and sets and everybody loves it. But for some reason I cannot find any recipes for strawberry jam made from frozen strawberries
Chris Scheuer says
Hi Pam, to be honest, I think that strawberry jam is best when made from seasonal strawberries. That being said, you can definitely make this jam from frozen berries. Just let them thaw, crush and then measure.
Helen Jimenez says
I just made this jam following all your instructions carefully and it turned out great.
Can you send me your labels to put the professional finishing touch on the jars?
It also tastes great!
Thank you!
Helen
Chris Scheuer says
That's awesome, Helen! I'm so happy you had great results. The labels should be in your inbox. Enjoy1
Chris Scheuer says
So happy you had great results, Helen! Thanks for sharing your review! The labels have been sent.
Marta Valenzuela says
I am going to make this jam with my 15 y.o. Nieces. I would love to use the labels with them.
Chris Scheuer says
How fun, Marta! Just sent you the labels.
Linda J Demler says
I've never made freezer jam but this I just have to try. And I'll see if I can find the Weck jars. Yes please send the strawberry jam labels that are pictured on the site. They will look so pretty on the jars that I give away at Christmas time. Thanks again and "Strawberry fields forever' to you. From the smoke zone,
Linda Demler-Nunes
Chris Scheuer says
You're welcome, Linda and enjoy! The labels have been sent!
linda copeland` says
how do you measure your strawberries, before or after they are crushed? linda
Chris Scheuer says
Hi Linda, definitely measure them after they're crushed.
Sue Holmes says
I love your version of this jam and the jam set perfectly. Would I be able to get a copy of your labels please?
Chris Scheuer says
Yay, so happy you had good results, Sue! I'll send the labels now!
Brenda Edwards says
Just finished making the jam!! I would love to put those cute labels on the jar! Thank you!!!
Chris Scheuer says
Sure, I'll get them off to you now, Brenda!
Lynda says
Chris,
Could I get a copy of your labels please? This jam is so delicious! This is the second time I’ve made it this summer. Rave reviews from my friends!
Chris Scheuer says
Sure, I'll send them now. I'm so happy you've enjoyed this jam, Lynda!
JennyB says
Made this recipe along with the buttermilk biscuits. Very tasty, thank you very much! My jam set up perfectly. I did use fresh Squeezed lemon juice as instructed.
I know subbing fresh squeezed for jarred lemon juice in a receipe or vice versa, can cause jams and jellies not to set correctly. Maybe this is the problem some people are experiencing when they say this didn’t set for them?
I would love to get your copy of labels. Thank you very much.
Chris Scheuer says
Hi Jenny, I'm so happy you've enjoyed both the biscuits and the jam. I'll be happy to send you the labels.
Linda says
Hi Chris, I made your strawberry freezer jam and everybody loved it. I only have 4 jars left. Now my plums are about a week away from being ready. Do you have a plum freezer jam recipe since the strawberry freezer jam was so delicious. I looked everywhere and couldn't find it on your site. Hope you have one.
Thanks
Linda
Chris Scheuer says
Hi Linda, I'm so happy you enjoyed the strawberry jam! And you're in luck, I'm actually getting ready to post a plum freezer jam - with labels! It should come out in the next few days!
Phyllis says
Thank you for all the tips for making the perfect and beautiful to look at (and taste) freezer strawberry jam.
Chris Scheuer says
You're welcome, Phyllis! I'm so happy you had good results!
Clara Skauge says
I would love the strawberry jam labels. Awesome instructions! Off to make my jam now. Thank you!
Chris Scheuer says
Hi Clara, sure! I'll send them now!
Jennifer Beaudoin says
Will this recipe work with blueberries? The strawberry jam was delicious! Thanks
Chris Scheuer says
Hi Jennifer, the technique will work with blueberries but follow the directions on the pectin package regarding the amount of fruit and sugar.
Seaaira says
It’s so beautiful and tastes good! But my jam is about 20hrs sitting on the counter and is still very runny! Any advice??
Thank you!
Chris Scheuer says
Hi Seaaira, I'm so sorry your jam didn't set. It's hard to say why without having been there. The two main reasons why jam doesn't set is not carefully measuring the ingredients or altering the ingredient amounts or if the sugar is not fully dissolved. If it's not either of these issues, Certo does have a fix for jam that doesn't set:https://www.myfoodandfamily.com/recipe/107820/certo-cooked-jam-jelly-remake-directions
Zookoe says
I've made some jam today it came out so beautiful. Thank you. I would also love to have these pretty labels. Thank you.
Chris Scheuer says
Awesome, Zookoe! I'll be happy to send you the labels to adorn your jars 💕
Jackie Hawrysh says
Thank you for all the wonderful recipes and instructions, especially the freezer jams. It's a long winter on the Canadian Prairies. Was wondering if the recipe will work with whole strawberries that I have frozen?
Chris Scheuer says
Wow, I guess the winters would be very long way up there, Jackie! Yes, this would work with frozen strawberries but I smush them up after they've thawed out.
D. Tennant says
I would love to have these very pretty labels!
Monica says
Hi Chris,
Fabulous recipe! I would love to have the labels as well I have a few days off and I am making the scones and jam! Yea!
Thank you for all your beautiful recipes.
Chris Scheuer says
Thank you, Monica! The labels are in your email!
Krystal says
We're about to try so many of your jam recipes! We're doing pineapple pepper, mango pepper, balsamic strawberry, and strawberry pepper jams today to try and save our garden yields!
Any way you can send me the labels to these please!?
Thank you so much! Will come back to all and review recipe once finished.
Chris Scheuer says
Hi Krystal, I don't have labels for all of the jams and jellies. I did send the Mango Jalapeno and I'll send the strawberry now.
D. Tennant says
I would love to have these very pretty labels!
Chris Scheuer says
Sure! They're on the way!
Debbie says
Just finished strawberry picking. Need to try this recipe.
I would love to have these very pretty labels!
Chris Scheuer says
Sure, I'll send them to you now, Debbie!
Sharon Patey says
Hi, I’m a diabetic and would like To use a sugar substitute, what would you recommend? TIA
Chris Scheuer says
Hi Sharon, I do not recommend a sugar substitute for this recipe. This particular jam recipe is made to be prepared with sugar. But there is a low-sugar and also a no-sugar pectin. I would recommend purchasing one of those and following the directions on the package.
Jeanne Morrison says
Such cute labels ! I would love some please!
Chris Scheuer says
Sure, I'll send them now Jeanne!
Erva Crouley says
Oh my goodness! Those labels are precious! I would love them for my Weck jars please! 💕
Chris Scheuer says
Thanks, Erva! I'll get the labels off to you now!
Elaine Stacey says
I plan to make a batch tomorrow however was wondering if I could do 2 batches together or should I do each batch separately?
Chris Scheuer says
Hi Elaine, I've found it's better to use two bowls as it's difficult to dissolve the sugar in a double batch.