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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.
Kaci Cardon says
Do you have any tips on how to use less sugar?
Chris Scheuer says
Hi Kaci, honestly, the best way to use less sugar is to go with a different recipe. This recipe will not set properly if you decrease the sugar.
Heidi Simkins says
Have you made a version of this with the powdered pectin like sure jell? Liquid pectin is hard to come by in my area.
Chris Scheuer says
Hi Heidi, if you use powdered pectin, I would advise you to use the proportions that are given on the powdered pectin packet and use the tips I give in this post to make sure the sugar is dissolved. The labels are great whether you use liquid or powdered pectin so feel free to request them.
Peggy says
Made the jam yesterday! It came out perfect! Please send label PDF for sharing. Thank you!
Chris Scheuer says
Awesome, Peggy! We will send the labels.
Kimberly says
I haven't made strawberry jam since my boys were little and I took them strawberry picking. I picked strawberries yesterday and plan to make the jam today. Everyone us looking foward to it. Will you please send me the jam labels? Thank you for sharing the recipe.
Chris Scheuer says
Sure, Kimberly! Enjoy!
Ginny Edwards says
Hi, I am going to making your strawberry freezer jam tomorrow and would like to have the labels. They look great and so does the jam. I'm eager to try it and share with friends. Thanks so much.
Ginny
Chris Scheuer says
Sure, Ginny! Enjoy!
Eileene says
I would like the printable jar labels, please. Thank you. I haven't had freezer jam since a child ... it was my favorite ... so excited to try!
Chris Scheuer says
I hope you enjoy it, Eileene! We will get the labels out now.
Cheryl Holt says
Please send the label PDF. Jam making in the process.
Chris Scheuer says
Sure, Cheryl!
Anita says
I would like the printable jar labels, please. Thank you.
Chris Scheuer says
Sure, Anita!
Sharon Winzeler says
Look forward to trying this recipe after going strawberry picking this weekend. Sounds. like you've conquered the main issues with making good jam--consistency and dissolved sugar.
Chris Scheuer says
I hope you enjoy it, Sharon!
Cindy Hart says
I teach Culinary and have been looking for a recipe for freezer jam. I really hope this turns out good. I would also like the printable labels to go on the tops of the lids.
Thank you!
Chris Scheuer says
Sure, Cindy! Hope you enjoy the jam!
Gigi says
I made this freezer strawberry jam last year and it was so yummy that my family kept asking for more. This year I’m making triple the amount I made last year, that way I might have some for myself at the end of the year. I would love some of the pdf labels for gifting.
Chris Scheuer says
I love that! We will send the labels, Gigi!
Missy Harris says
Your jam is a hit! My family and weekend guests loved it. Can you please send me a PDF of the labels? Thank you in advance.
Chris Scheuer says
Yay! We will send them now, Missy!
Judi Holmes-Jensen says
Thank you for this. My freezer jam hasn’t set well the last couple of years. Going to give it a go along with the pineapple jalapeño. Got some sons who like the spicy hot stuff!
Judi Holmes-Jensen says
I’d also lik the labels please.
Chris Scheuer says
Sure!
Chris Scheuer says
Awesome! I hope you enjoy it, Judy!
Betsy says
I would love the labels! Thank you for sharing.
Chris Scheuer says
Sure, Betsy!
Donna Krumme says
Hi Chris,
Love your recipes, thank you for posting them! I am wondering if I could use Cara Cara oranges for this marmalade recipe?
Thanks!
Donna
Chris Scheuer says
Hi Donna, which recipe are you talking about?
Donna K. says
Sorry, Chris, I had been reading your Blood Orange Marmalade recipe and thought I'd left my comment on that page!
Chris Scheuer says
Okay, got it! Yes, you could definitely us Cara Cara oranges for that marmalade! Enjoy!
Yooper chef says
Is there a good way to ad fresh basil to this strawberry freezer jam? Thanks.
Chris Scheuer says
Basil Strawberry Jam 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.
Mary Beth Butler says
I'd love to get the printable labels. I made 20 jars of jam yesterday! Yikes for a first outing! thanks for the good instructions and recipe.
Chris Scheuer says
Sure, Mary Beth! Sending them now!
Diane says
Thank you so much for all your efforts ~ I would love the pdf jar labels & where do you get those cute jars?
Thank you! 🍓❤️🍓❤️🍓❤️🍓
Chris Scheuer says
Sending the labels now, Diane! These are the jars that are pictured- https://weckjars.com/product/902-deco-jar/
Melodie says
Hello Chris,
I made the strawberry jam exactly as the recipe states and my jam is pink. Do you know what would cause this? It is not grainy.
Thank you for your help,
Melodie
Chris Scheuer says
Hi Melodie, did you use local, in-season berries? Or grocery store berries? If your berries are not red all the way through, your jam may end up a little pinker than red. The best berries to use for pretty red jam are in season, nicely ripe berries.
Sherry says
We grow our own strawberries so I make a lot of freezer jam every year. The microwave tip is great. I would appreciate the cute labels. I’m sure my friends will wonder what happened to the black sharpie labels🙄
Chris Scheuer says
Ha! Just sent the labels, Sherry. Enjoy!
Liz says
Looks delicious! Please send the PDF file. Thanks.
Chris Scheuer says
Sure, Liz!
Judy S says
Looking forward to making this jam. Thanks for all the notes & tips. Please send me the strawberry jam labels PDF.
Judy
Chris Scheuer says
Sure, Judy!
Harriet kazarian says
PLEASE SEND PRINTABLE LABELS
HARRIET
Chris Scheuer says
Sure, Harriet!
Lishcia Keizer says
Hi Chris, I would love to have the pdf for your pretty labels! Looking forward to making jam for the first time! Hoping your tips keep me from messing it up!
Chris Scheuer says
Sure, Lishcia! You can do it!
Stephanie says
This recipe looks perfect. I am eager to try this. Please send me the PDF file the labels.
Thanks. So many delightful recipes from your great website. Keep up the good work!
Chris Scheuer says
Sure, Stephanie! Thanks for the kind encouragement!