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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.
Julie Sorvaag says
Hi Chris,
I made your strawberry freezer jam a few days ago and I am now spoiled for life. It is so delicious with butter on artisan toast. Please send me your cute labels so I can share this jam with my family. Thanks again for sharing your great recipes!
Julie
Chris Scheuer says
I love that, Julie! Just sent the labels 😊
Paula says
Making Strawberry Jam. Can you send me a link to your labels? Thanks!
Chris Scheuer says
Sure, Paula!
W. Greg Sharpe says
We’re the Minnesota branch of your friends Danny &Ann Sharpe and look forward to making this jam! Can we get the labels?
Thanks.
Mary & Greg
Chris Scheuer says
Nice to "meet" you, Mary and Greg! Any friends (or family) of Ann and Danny are friends of our! 💕 We'll be happy to send the labels.
Nancy says
This is going to be perfect for our sisters' cook-along by Zoom meeting this spring. Please send the labels so mine will look prettier than theirs!
Chris Scheuer says
So fun, Nancy! We will send them now!
Yvonne says
I am going to try this recipe as soon as the strawberries come in season! I would love the labels too. Thank you.
Chris Scheuer says
We will send them now, Yvonne!
Diane says
Would like to try this when the strawberries come into season. Would love labels to give as gifts, thanks
Chris Scheuer says
Sure, Diane!
Elizabeth Franks says
Thank you for this recipe! It has been years since I made freezer jam and I found some beautiful strawberries this weekend so I thought I would give it a try again! It makes a beautiful little gift and who doesn’t love strawberry jam! Found your recipe and it will now be a favorite, printed and put in my collection. Easy and yummy! Would love the labels also!
Chris Scheuer says
I'm so glad, Elizabeth! We will send the labels now!
Gaye says
I live in Western Australia can I use powder Pectin I can’t find
the liquid Pectin.
Chris Scheuer says
Hi Gaye, I would use the recipe that comes with the pectin as the liquid and powdered aren't usually interchangeable. We'll be happy to send you the labels though!
Teresa Clark says
I can't wait to try this recipe for strawberry freezer jam ...would love to receive the labels...thank you!
Chris Scheuer says
Sure, Teresa!
Jessica S says
I’m so excited to use this recipe on Saturday for a “jam” session with my mom and sister on Saturday! Thanks so much! I’d love the labels too please
Chris Scheuer says
I love that! We will send the labels, Jessica.
Michelle Dion says
I'm going to try the strawberry jam today. Can't wait! I would love to have the labels! Thanks so much!
Chris Scheuer says
Sure, Michelle! We will send them now!
Dianne Johnson says
I made a comment yesterday and was wondering if you got it.
My main question is that I don't have a microwave so could I stir the sugar and fruit over low/medium heat for those 3 minutes?
And....I'd love the lid labels please.
Dianne
Chris Scheuer says
Hi Dianne, you can definitely do that! We will get the labels to you!
Celia McGlamory says
I plan on trying this recipe. When I was a young girl, my mama made strawberry freezer jam. I want to give it a go, also. I would love to have your labels to make it a beautiful presentation. Thank you.
Chris Scheuer says
Sure, Celia! Hope you enjoy the jam!
Gina says
I made freezer jam back in the 80's when my kids were young and gave it up for many years (working outside the home). So when I decided to try this year i was disappointed to find my jam was grainy. Your recipe solved that! I have made 4 batches this week and every one is perfect. I follow directions exactly and I appreciate this wonderful recipe, as will my family, friends and neighbors!
Chris Scheuer says
I'm so glad, Gina! Thanks for letting us know!
Cathy Kowalski says
I would love to get the link to your label. I am planning on making this soon. One question...what do you use to stir the sugar and fruit...spatula, whisk, fork?
Thank you
Chris Scheuer says
Hi Cathy, we'll be happy to send the labels to you.
For stirring, I use a heat-resistant silicone spatula or a large cooking spoon.
https://amzn.to/31ti0Jd
Janet Bryant says
Hi Chris. Not only do I love your recipes but I love your style.
Please send me your labels. Thank you in advance. Janet
Chris Scheuer says
Thanks, Janet! We will send the labels now!
Kristen Schmidt says
So yummy! Grandkids can't get enough!! I would love some of your labels. Thanks
Chris Scheuer says
I love that, Kristen! We will send the labels now!
Brenda Weaver says
Would love a copy of your labels
Chris Scheuer says
Sure, Brenda!
Paula says
I made my jam this year using your recipe and it's a hit, everyone loves it! I would love to get your labels. They are super cute!
Chris Scheuer says
I'm so glad, Paula! We will send the labels now.
Lori says
It’s strawberry season here in Florida. Living just a short drive from Plant City means that I have an abundance of strawberries to try all things strawberry. I will be making your jam recipe this weekend and would love the label PDF to complete the project!
Chris Scheuer says
How nice! We will send the labels now, Lori!
Danielle says
I would love labels. I am excited to try this recipe. I am new to freezer jam. Thank you!
Chris Scheuer says
Sure, Danielle! Let us know how it turns out!
Collie Evert says
Is it required to sit at room temperature for 24 hours to complete the jelling process? I followed the directions exactly and expected my jam to be thicker than this. The liquid pectin only gave recipes that included boiling the jam. It says nothing about using for freezer jam. Thank you
Chris Scheuer says
Hi Collie, yes, according to the manufacturer's directions, the jam should sit for 24 hours. This recipe is from the Kraft site which makes Certo, liquid pectin.
https://www.myfoodandfamily.com/recipe/060268/certo-strawberry-freezer-jam
Danielle says
Can’t wait to try this recipe with my daughters. Just got a fresh flat of strawberries from the local school fundraiser. Thanks for the easy recipe. Super cute label.
Chris Scheuer says
Just sent you the label! I hope you guys enjoy the jam, Danielle!
Vicki Sims says
Thank you. Labels would be great...
Chris Scheuer says
Sure, Vicki!
Kathy Hall says
This sounds absolutely wonderful. Will definitely be trying this recipe when strawberries come in. I would love to have the PDF labels if still available.
Chris Scheuer says
Sure, Kathy!
Heather Thompson says
Making this today & it sure brings back childhood memories of making it with my mother. I don't have a recipe from her though, so thank you for sharing this!
I would love a copy of the pretty label as well. Thanks again!
Chris Scheuer says
I hope you enjoy it, Heather. Just sent the labels.
Carol Ciadella says
Hi Chris,
I just went strawberry picking with my daughter and two beautiful grandchildren. I can't wait to make this jam and would love some labels. Thank you for all of your wonderful recipes. You make the directions so easy to follow!
Thanks again,
Carol
Chris Scheuer says
How fun! You are creating special memories together, Carol. We will send the labels.