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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.
Angie Harris says
I look forward to making these! Sound great! May I receive some of the labels please? Thank you.
Chris Scheuer says
Sure, Angie!
Vassa says
I love how you spread love and joy through your recipes! May I please have labels for the strawberry jam?
Chris Scheuer says
Thanks, Vassa!😊 💕 We will send the labels.
Kay Lacy says
I just bought a flat of strawberries. I cannot locate my recipe so I am excited to try yours You have such great review!
I also would love to have a copy of the labels
Thank you so much
Chris Scheuer says
Enjoy, Kay! We will send the labels.
Sheila says
My step-daughter & I just mixed a batch this evening and we are waiting to fill our jars. We cannot WAIT!
Would love access to the sweet labels if available.
Thank you so much!
Chris Scheuer says
Sure, Sheila!
Jane Johnson says
Just finished a 3 batches of your freezer jam. Cannot wait to try it! Where do I get labels like yours? They are so pretty!
Chris Scheuer says
We will send them to you, Jane! Enjoy!
Barbara Jennings says
I just finished up two batches of your wonderful Strawberry Freezer Jam! I would love to have the cute little printable labels! Thank you so much for your kindness and sharing all your recipe treasures! I really appreciate you helping me!
Chris Scheuer says
I love that, Barbara! 💕 Just sent the labels.
Wendy says
I ordered a flat of strawberries (whatever that is in amounts) from a school fundraiser and would like to make this freezer jam. Could I please have the freezer jam labels?
Chris Scheuer says
Sure, Wendy!
Jenn denny says
I’m making this today it’s the same recipe my grandmother uses in NC. I would love the labels if you can send them to me please!
Chris Scheuer says
Enjoy, Jenn! We will send the labels now.
Beverly Kesler says
Hi, I'm so glad I found your recipe for Strawberry Freezer Jam today. I'm looking forward to following you and more of your recipes.
Thanks for sharing your labels with us. I would love to have some. Beverly
Chris Scheuer says
Enjoy, Beverly! We will send the labels now.
Donna Jones says
Thank you for the recipe! I can’t wait to make it! May I get the labels please? Thank you!
Chris Scheuer says
Hope you enjoy it, Donna! We will send the labels now.
Dona says
Interested in the strawberry freezer jam labels please...so glad this is available....my MIL passed and so did the recipe...thanks so much
Dona
Chris Scheuer says
I'm sorry to hear that, Dona. Hope you enjoy the recipe! We will send the labels.
Shari Cripps says
I have tried freezer jam before and my great aunt used to make it when I was a kid..which is what inspired me.
I am going to try your recipe.
Can I please have labels..they are gorgeous!
Chris Scheuer says
Enjoy, Shari! We will send the labels.
Jan says
Our 'Smart and Final' store just got some sweet strawberries. I purchased enough to make my first batch of your freezer jam. It is AMAZING! I would love some of your labels. Thank you so much.
Chris Scheuer says
Yay! Sending them now, Jan.
Robin Prothro says
I hit the jackpot when I found this page!
I can't wait to make this recipe and some of your others. May I get the Homemade Strawberry Jam label and the Pineapple Habanero Pepper Jelly label please?? Yours are the prettiest ones I've ever seen.
Do you happen to have a pdf that would fit both wide mouth jars and regular?
Thanks so much!
Chris Scheuer says
Thanks, Robin! Just sent you the labels 😊
Barb says
I just saw this recipe and am anxious to make it with frozen strawberries. I would appreciate receiving a label for the jars. Thanks.
Chris Scheuer says
Sure, we'll be happy to send the labels, Barb!
Linda Harter says
Happy New Year!
I plan on making this when strawberries come back in season. Can you please send me the printable pdf?
Thank you very much!
Linda
Kimberly says
Excellent recipe! Could you send me the strawberry labels you made? I'm making a bunch to gift to my employees for Christmas!!
Chris Scheuer says
Thanks, Kimberly! Sending the labels now!
Tina Bowlin says
I would love to have some of your printed labels. My mother-in-law used to make this jam and it was delicious! My husband and I then continued in her footsteps, but we lost the recipe long ago. Thank you for this helpful and beautiful website.
Chris Scheuer says
Thanks, Tina! This will be a great memory each time you taste the jam. Sending the labels now!
Diana Taylor says
This has been a very special experience for me , I ust to can jellies with my dear mother-in-law . She has passed i haven't made any jellys since. Then today its her birthday so remembering her I call this Granny Ks birthday Jam . I loved the was you express yourself and the Love and care you put into helping others id love a copy of your none published cookbook. To all the greats before us and those generations to come may we all keep loving are sweet recipes for years to come . Your one of the best I've seen on the web today because you put care into everything ❤ thanks Diana Taylor Arkansas
Chris Scheuer says
So sweet, Diana! I love that you made jam/jelly with her. What a great memory and a wonderful way to celebrate her birthday. Thanks for your kind words. I don't have a cookbook right now as publishing one would take away from my priorities which are my faith, family and community. Maybe someday...💕
Denise DiMercurio says
I am excited to try this with frozen strawberries and fresh and compare. Freezer jam in the winter is my favorite. I would love to use your labels. Thank you!
Chris Scheuer says
Sure! Sending them now Denise!
Dave says
I'm very naive regarding freezer jam. Does the jam freeze solid? Can you use dried fruit, like blueberries, strawberries, or apricots since they would need to be rehydrated with water which could alter the freeze process? Here in the Philippines there is little to no access to fresh or frozen berries (except strawberries) or pitted fruit. These can be ordered dried, however.
Chris Scheuer says
Hi Dave, the jam doesn't freeze solid like ice, it's more what I would call soft frozen.
Dried fruit doesn't really work for jam except for this fig jam: https://thecafesucrefarine.com/easy-balsamic-fig-jam/
I would probably stick with strawberry and the pitted fruit jams like this peach jam: https://thecafesucrefarine.com/super-easy-peach-freezer-jam/ Or this cherry jam: https://thecafesucrefarine.com/sweet-cherry-freezer-jam/
Dave says
Thanks Chris. Regarding pitted fruit I forgot about mango which is everywhere here. Unfortunately, I hate mango so there goes that jam. But I saw you have some pineapple jams which I would love (wish we could get habanero, or any decent hot pepper, here). There are few cooler areas to grow strawberries which make them very expensive fresh. I've seen whole (I won't say fresh though) cherries here and they're even more expensive. I really need to open my US tunnel-visioned eyes and look to readily available alternatives: papaya, guave, mangosteen, dalandan, Dragon fruit, etc.
Chris Scheuer says
I bet those jams would be amazing! Regarding the pineapple jam, you could use a chile garlic sauce or a Sriracha in lieu of the peppers.
carol morton says
Can you use frozen strawberries?
Chris Scheuer says
Hi Carol, yes, you can use frozen strawberries. Thaw them first, mash and then measure.
Lois smith says
Hi.I made the strawberry jam last year and this year.It turned out great last year and is frozen in the freezer for family and friends this year.I'm making the peach jam tomorrow.I would love the pdf labels for the strawberry jam and the peach jam.Thank you so much
Chris Scheuer says
Sure! They're on the way, Lois! Enjoy!
Mary Clancey says
So excited to find this recipe for strawberry freezer jam.
Your detailed tips are most appreciated! Could you please send me the PDF for the labels?
Chris Scheuer says
Thanks! We'll be happy to send you the labels, Mary!
Patsy says
Hi. I was wondering if I could use plums instead of strawberries?
Chris Scheuer says
Hi Patsy, each jam recipe is different. For best success, I would suggest using a plum jam recipe instead of trying to adapt this one. Kraft recipes usually turn out well: https://www.myfoodandfamily.com/recipe/060621/30-minutes-homemade-surejell-plum-freezer-jam
carol morton says
This sounds delicious and I will be making some for Christmas gifts and would love some labels. Thanks for the recipe and the labels.
Chris Scheuer says
Hi Carol, this will make great Christmas gifts! The labels are on the way.