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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.
Shannon R says
Ok ,I'm sold, got to make this jam. Would also like to label with your pretty labels. Thanks in advance : )
Chris Scheuer says
Enjoy! Just sent the labels, Shannon.
Carol says
Will have to wait until mid June for local strawberry season. Would love the strawberry labels to place on the jars .
Chris Scheuer says
Sure, Carol! I hope you enjoy the jam!
Debbie A Bergstrom says
Can one use raw sugar in place of white sugar if it is dissolved well?
Chris Scheuer says
Hi Debbie, I haven't tested this recipe with raw sugar so I can't say for sure. If you try it, let us know!
glynis spagnolo says
Hi Chris,
Would love PDF labels for jam - do you have a blueberry jam label as well?
How lovely of you to share
Thank Scott for surprising you with those strawberries - we all benefit from his kindness
Love your site - it brings colour and joy to my life every day - A very BIG THANK YOU !!!
Glynis
Chris Scheuer says
Thank you, Glynis, for your kind words 🥰 We'll be happy to send you the labels. I don't have a blueberry jam on the site but that's a great idea for this summer!
Vivian says
Hi Chris,
It's been years since I've made freezer strawberry jam. I do recall that my kids were young and enjoyed eating it so much that it didn't last very long in the freezer. It will be strawberry season soon here in the Niagara Peninsula in Ontario, Canada. Looking forward to trying your recipe. Thanks for all the extra pointers. Please send the labels.
Thanking you,
Vivian
Chris Scheuer says
I hope you enjoy the jam, Vivian! We will send the labels now!
Peggy says
Chris, I would love the labels for the strawberry freezer jam.
Chris Scheuer says
Sure, Peggy!
Gisela says
Hi
The jam looks fabulous. I would love a copy of the label pdf.
Chris Scheuer says
Sure, Gisela!
Brenda Naki says
Can't wait to try this. I've always wanted to make jelly/jam's but have been intimidated by the process. This recipe looks like it will be great for my skill set. Please send the labels as I want to give to family and neighbors if it comes out right.
Chris Scheuer says
Sure, Brenda! You can do it!
Andree Jackman says
Would love the printable PDF for the homemade strawberry jam labels!
Can't wait to make the jam...our strawberries are ready for picking in June!
Chris Scheuer says
Sure, Andree!
Nikki Moranville says
I am very excited to share this freezer jam with our "Friday Lunch Group' after the stay-at-home days of the virus! We are all vaccinated and I was trying to think of something to share around the table. (I love sharing around the table!) I would love to receive your PDF Labels for the jam. Thank you so much, Chris!
Chris Scheuer says
Me too, Nikki! I hope you enjoy it! Just sent the labels.
Abby says
Please send the PDF for the jar labels. I would love to gift some jars. Thanks for a great recipe!
Chris Scheuer says
Sure, Abby!
Susan says
Is there anyway to add basil to the jam? I have some basil. Last year I was given basil strawberry jam & loved it. Please send labels.
Thanks. Susan
Chris Scheuer says
Basil Strawberry Jame sounds wonderful! I think you would need to go with a canned strawberry jam though, rather than a freezer jam, like this particular recipe. I would be concerned about bacteria from the enzymes from the fresh basil that could contaminate the jam since it's not cooked or put in a hot water bath.
Debbie A Bergstrom says
looking forward to making this jam as we're raising strawberries this year. One question: can you use raw sugar if its dissolved well? Please send PDF of strawberry labels please. Thank you Debbie
Sandy Perry says
Please send the pdf of the label. Thank you!
Chris Scheuer says
Sure, Sandy!
Sharron says
I would love the PDF for freezer strawberry jam. Thank you
Sharron says
Meant to say the labels for strawberry freezer jam
Chris Scheuer says
Sure, Sharron!
Marilyn says
Oh my, as usual ... your strawberry jam looks good enough to eat over the internet! Truly, so beautiful and can't wait to start making some of your jam - with your beautiful labels on the jars, please! Then I shall also be able to see them all lined up on the kitchen counter brightening my day. Thank you so much Ms Chris, your emails brighten my days every time I open them ... Thank You!
Chris Scheuer says
Thanks, Marilyn! Just sent the labels 😊
Lisa Bray-Sinclair says
I would love the PDF for the labels and am looking forward to making the strawberry Jam as soon as my plants fruit and ripen . thank you so very much!!!
Chris Scheuer says
Sure, Lisa!
Sonia says
Hi Chris,
Mom and I love your queens jam and I even shared it with my sister in law and mother in law...not to mention my friends in church. They absolutely love it. I also shared the recipe and and beautiful labels with. my sister in law.. Thank you for the labels and recipe. Can't wait to make the strawberry jam, it looks very easy and delicious. Can you please send me the PDF of the strawberry labels?
Thank you,
Sonia
Chris Scheuer says
I'm so glad, Sonia! Just sent the labels 😊
Bernice P says
Hi Chris, Yes I'd like the labels please. Still cool here so no local strawberries yet and the ones in the stores here are not sweet and barely have a taste to them. Also, what jar is that in your pictures? it is different than one you have a link to in your post. Love all of the recipes I have tried. Thank you so much for your generosity in offering the labels.
Chris Scheuer says
Hi Bernice, I know how that is. Those strawberries that you find all winter at the grocery store aren't really strawberries!
Both of the jars are Weck jars. I try to link to Amazon as I know people can easily find and order from there. Amazon does not carry the round shape jars. Here is a link for them: https://weckjars.com/product/902-deco-jar/
Nancy Phlegar says
Your strawberry jam is a staple in this house. I'm ready to begin a batch when strawberry season arrives! I would love to have your lovely labels to attach to my jars. Thank you for all your wonderful recipes.
Chris Scheuer says
I'm so glad to hear that, Nancy! Just sent the labels!
Deb Skwarek says
Hi Chris,
I have tried many of your recipes and they have all been really good. My fav is the ridiculously easy rosemary bread. I'm looking forward to trying you strawberry jam recipe. Can you please send me the labels.
Thanks
Deb
Chris Scheuer says
Thanks so much, Deb! We will send the labels now.
Paulette says
Thanks for such a splendid-sounding recipe. I do have a question...can we assume the quart of strawberries is whole strawberries, not cut up? I’m anxious to try this!
Chris Scheuer says
Hi Paulette, you will need right around a quart of fresh strawberries (whole) to make 2 cups of the crushed berries. Enjoy!
Melodie Schumacher says
You strawberry jam sounds wonderful! I’m going to try your recipe. I would love the PDF for making the labels please.
Thanks for sharing!
Melodie
Chris Scheuer says
Sure, Melodie! We will send them now 😊
Mary says
Hi Chris
Whenever I made freezer strawberry jam in the past, it separated. I am anxious to try this recipe when our strawberries are available. Still pretty cool where we live!!
Please send labels. Thanks
Chris Scheuer says
I hope you have success with this recipe, Mary! We will get the labels out now.
Gwen Nagendran says
I'd love some labels please. Am looking forward to trying this recipe!
G
Chris Scheuer says
We will send them, Gwen!