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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.
Beth donnell says
Fixing to make ❤️Would love labels
Chris Scheuer says
Sure, Beth!
Patricia Gamer says
I am trying this recipe out for the first time and would love to have a copy of your labels.
I also want to try some of your recipes as they look so good. Thank you for your generosity.
Chris Scheuer says
Sure, Patricia! Enjoy!
Brenda Caldwell says
I am making this now, with the very best STRAWBERRIES the south has to offer! Soo good! I have made freezer jam in the past with my mother in law,using dry pectin. My first go on my own, I am nervous I confess. I just took out of the micowave. Following to the letter. Wish me luck!!
Chris Scheuer says
You'll do great, Brenda! 😊
Tammy says
I’m getting ready to try this recipe! Just picked a flat of berries this afternoon. I’d love the labels please!
Chris Scheuer says
Sure, Tammy!
Tina Reyes says
I’m at the 2 hour, stirring every 30 minutes step.
I started this to late, can I do the pectin and lemon juice in the morning?
Thank You!
Chris Scheuer says
Yes, that will work fine, Tina!
Tina Reyes says
I’m at the 2 hour, stirring every 30 minutes step.
I started this to late, can I do the pectin and lemon juice in the morning?
Thank You! I also would love the labels
Chris Scheuer says
Hi Tina, yes, that will be fine!
Annie S. says
This jam is crazy delicious. Would love to print the labels.
Chris Scheuer says
Thanks, Annie! We will send the labels now!
Pam says
I would like the homemade strawberry jam labels please.
Thanks
Chris Scheuer says
Sure, Pam!
Jan says
I’ve been making freezer jam for over 40 years. Had problems with grainy jam when time to eat it. Saw this recipe & decided to try it. This is hands down the very best strawberry jam recipe I’ve ever made!!! Everyone who’s eaten it has said the same!! It’s such a nice bright red color too. Love it!!! Thanks for sharing this recipe!!
Could you please send me some of your labels. Thank you!!
Chris Scheuer says
Thank you so much for your review, Jan! We will send the labels now!
Janet Wyatt says
Would love pdf labels!
Chris Scheuer says
Sure, Janet!
Emile says
I would like the PDF file for your labels for the freezer strawberry jam thank you
Chris Scheuer says
Sure, Emile!
MARSHA PAITSEL says
I'm making the jam this weekend and can't wait to try your recipe! In the past I used the powdered pectin and think I'll like the liquid much better. Would you please send me the pdf for the labels? Thank you!
Chris Scheuer says
Sure, Marsha!
Janet says
Hello, and thank you for all the great tips! I was a bit ambitious and bought 2 flats of strawberries! I used the powdered pectin, and all the jars are in the resting phase right now. I am wondering if I mashed the berries enough. I wanted the large visible fruit, but now I'm thinking everything would have mixed together better if I had processed more. I am grateful to know the microwave tip. I would very much like to receive the labels because I have a lot to gift!
Chris Scheuer says
We will send the labels, Janet!
Jerryann says
Would love to have a copy of your beautiful labels!
Chris Scheuer says
Sure, Jerryann!
Jeri La Croix says
Would love the printable labels. Can’t wait to try the recipe. Going right now to pick up my strawberries. Where can you those sweet jars? Thanks so much, Jeri
Chris Scheuer says
Hi Jeri, the jars are made by a German company called Weck. The taller ones can be purchased on Amazon: https://amzn.to/33lQ7Uh
The round squat ones are harder to find here in the U.S. but I have found them here: https://weckjars.com
Patti says
I have a question about what you use to measure your strawberries. Do you use a liquid or a dry measuring cup? Do you find that the liquid pectin works better than the powdered? I have always used the powered pectin and my jam tends to separate in the jars the top thee fourths sets up, but the bottom fourth tends to be runny (makes for great ice cream topping though) I am really careful on my measuring and making sure my sugar is dissolved, So, it make me wonder if I should use the liquid instead?? And I too would love your cute labels.
Thank you
Patti
Chris Scheuer says
Hi Patti, I use a dry measuring cup to measure my crushed strawberries.
Regarding your question about pectin, I use both dry and liquid (for different recipes) and I think they're both great. But they're not interchangeable. If a recipe calls for liquid pectin, it's important to use liquid and vice versa. The two different pectins will generally call for different proportions of sugar and fruit.
I have found that the tips that I mention in the post, help prevent problems with setting.
Jean Lamoreaux says
I am so excited to try this recipe . It answered all the questions I had. The labels are darling and I would love to have them. They will make the jam such a cute gift. Thanks
Chris Scheuer says
Sending them now, Jean! Enjoy!
Deborah says
I would love the homemade strawberry freezer jam stickers
Chris Scheuer says
Sure, Deborah!
Tammy says
Going to be making jam this week and would love to have some cute labels. I can’t wait to try your recipe and use your labels. Thanks for all the tips. Many I have tried before. After reading all these tips and with following the recipe, I think I’ll have the perfect jam this year. 😊
Chris Scheuer says
I hope you enjoy it, Tammy! We will send the labels now!
Patricia MInnigh says
I would love to have some Homemade Strawberry Jam stickers!
Chris Scheuer says
Sure, Patricia!
Rodney Gregg says
We are about to make our first attempt at strawberry jam so these labels would be nice. And thanks
Chris Scheuer says
I hope you enjoy it, Rodney!
Dee Pruitt says
Hi Chris,
Was wondering if I could get some Strawberry Jam labels. I love this recipe and all of your recipe's for that matter. Thank you
Chris Scheuer says
Sure, Dee!
Paula Reid says
My Pre-K class is helping make this for Mother's Day. We are so excited! We would love the labels! Thank you so much!
Paula Reid
Chris Scheuer says
What a great idea, Paula! We will send the labels now!
Anna says
I am wanting to add gelatin into our diet and would LOVE to know how to use gelatin in place of pectin. Also id love the little print outs. They are adorable. Thank you!
Chris Scheuer says
Hi Anna, I have never made jam with gelatin. I think it would be an unusual consistency. We will be happy to send the labels.
Amy Eubanks says
I have strawberries that are not the best and don't want to throw them out. Can I go ahead and wash, cut stems, and crush them and put in freezer till in ready to actually ready to make the jam?
Thanks,
Amy
Chris Scheuer says
Hi Amy, the quality of your jam will depend on the quality of your berries. If you want to use up those berries, I might just make a sauce for ice cream with a little sugar rather than using them for jam.
Brenna A Blair says
Hello! This looks delicious! We went strawberry picking today so I plan on trying out this recipe tomorrow! I’d love to have the labels. Thank you. 😊 🍓
Brenna Blair
Chris Scheuer says
Sure, Brenna! Enjoy!
Andre Penninger says
Getting ready to make this Strawberry freezer jam w my granddaughters today.Would love to get those pretty labels for our jars!
Thanks!
Chris Scheuer says
Sure, Andre!
Sandy Potter says
My mom made the jam yesterday....We loved it so much, I made it today! 🙂 We would love the labels.
Thank you~
Sandy
Chris Scheuer says
I'm so glad, Sandy! Sending the labels now!