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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.
Allen Morgan says
I have never made Freezer Jam before. Having my family home for a few days, I tried it, carefully following the instructions. So far, it has not set properly. I finally put the finished jars into the frig for a few days before I freeze them all. I though maybe it was the moisture in the air so I turned on a room dehumidifier to lower the humidity to around 31%.
Any thoughts or ideas?
Chris Scheuer says
Hi Allen, I'm sorry you had trouble with this recipe. It's really difficult to say what went wrong without having been right there in the kitchen with you. Humidity shouldn't affect the jam's setting.
Kraft does have this "fix" for jam that you could try: https://www.myfoodandfamily.com/recipe/108039/remake-directions-for-certo-freezer-jam-jelly
Kelly says
Picked up some beautiful fresh strawberries at a road side stand today. Your recipe for this fantastic freezer jam is the first “make it together” summer fun with my kids! If your still sharing your super cute label I’d love to be a recipient.
Thanks!!!
Chris Scheuer says
I love that, Kelly! You're making wonderful memories together. We will send the labels now.
Carie Ferrell says
I would absolutely love to use these labels for this Recipe! Can't wait to try it! Freezer jam is my favorite!
Chris Scheuer says
Sure, Carie!
Katy says
I have enjoyed man of your recipes. Thank you for sharing. Please send a copy of you strawberry jam labels. Thanks
Chris Scheuer says
Thanks so much, Katy! We will send the labels!
Regina says
Please send me pdf for labels.
Thank you,
Regina Gray
Chris Scheuer says
Sure, Regina!
Darcie Rose says
Please send me pdf for labels.
Thank you,
Chris Scheuer says
Sure, Darcie!
Shirley Kilgore says
Could you send me a recipe to print?
Chris Scheuer says
Hi Shirley, there is a print recipe button on the recipe itself and also at the top of every post. Just click on that and you'll be able to print the recipe up. Enjoy!
HDP says
I forgot the lemon juice is there a quick fix?
Chris Scheuer says
How far along are you?
Barb E Jolly says
Would love the pdf for the stickers
Chris Scheuer says
Sure, Barb!
Linda says
How long after you add the pectin will you know if the batch is going to set properly?
Chris Scheuer says
Hi Linda, it should start setting up right away but it can take up to 24 hours.
Deanna says
Excited to make this jam today! Looks delicious!! I would also love to have a copy of the labels. Thanks!!
Chris Scheuer says
Sure, Deanna!
Kathy says
Going to try this this year. Could I get the labels?
Chris Scheuer says
Sure, Kathy!
Jody says
Going to try this recipe tomorrow. May I get the cute labels?
Chris Scheuer says
Sure, Jody!
Kimber says
I’m excited to try this recipe. My sons rave about grandma’s strawberry jam...she does freezer jam, too. Unfortunately she now lives eight hours away. Hoping my grandsons will be able to rave over mine! These will be gifted, so I would love the pdf for stickers!
Chris Scheuer says
I hope you enjoy it, Kimber! We will send the labels now.
Dave Clayton says
Can this recipe be doubled.
Chris Scheuer says
Hi Dave, I wouldn't double the recipe but you can make it in two bowls at a time. I do that frequently.
David M Clayton says
Thanks. Since I was in the middle of my prep work, I went ahead with soulless batch. It seems to be working. The fruit raised to the top a little overnight. I just now shook all the jars and turned them upside down for these last two hours before I freeze them. I tasted a sample of one jar on a slice of toast and the flavour and consistency were perfect in my opinion. I would really appreciate the pdf. of labels. Thank you for making available.
Chris Scheuer says
Great! We will send the labels, David!
Vicky Watwood says
May I get some of those cute labels for my strawberry jam please? I love this recipe. Ive made 8 batches so far. We have a lot of strawberries this year. Will this recipe work the same with blackberries?
Thank you so much.
Chris Scheuer says
Hi Vicky, Wow, 8 batches! Bravo! We will get the labels off to you shortly. Different fruit calls for different proportions so it's better to us a recipe specifically designed for blackberries.
Beverly says
I would love to have the PDF lables
Thank You!
Chris Scheuer says
Sure, Beverly!
Sara Culler says
I am trying your recipe next week. Just got my jars. How could I get the labels? Love them. Sara Culler
Chris Scheuer says
We will email them to you, Sara! Enjoy!
Julia ball says
I going to try this today! Please send the labels.
Chris Scheuer says
Sure, Julia!
P atricia says
Thank you. Will try liquid pectin for the first time. I have always used the powered kind before.
Interested in the pdf for labels.
Thanks
Chris Scheuer says
We will send them now, Patricia!
Marilyn Beckham says
Excited to try this recipe. Would love the labels.
Chris Scheuer says
Sure, Marilyn!
Bernice P says
Hi Chris, Hoping to make this as soon as our local strawberries are available. I was checking on line for liquid pectin and found it available in a blue box and a red box. Tried to discern the difference between the two and it is not clear to me. Which one do you use? Thanks
Chris Scheuer says
Hi Bernice, I think they're probably the same. Mine comes in the blue box.
Jan Worrall says
I would love to get your labels please. Thank you...
Chris Scheuer says
Sure, Jan!
Denise says
Can you adjust the amount of sugar. We tend to like things on the tart side
Chris Scheuer says
Hi Denise, You can definitely make a lower sugar jam but not with this recipe. If you want to adjust the amount of sugar, you'll need to use low-pectin or no-pectin and follow the directions on that package. This recipe will not set properly if you change the sugar.
Rhonda cross says
Excited to try your tips, I’ve trouble with both grainy, and not thinking up. I wish I knew how to save it.
Chris Scheuer says
Hopefully, these tips will solve those problems for you, Rhonda! Enjoy!
Lorena says
We love the strawberry jam, which turned out deliciously. Would you please share your jam labels? Thank you!
Chris Scheuer says
I'm so glad, Lorena! We will send them now!
Debbie says
I made this over the weekend. It turned out great! I’d love the label PDF.
Chris Scheuer says
I'm so glad, Debbie! The labels should be in your email now!
Mary Ann says
I would love your jam labels!!!
Chris Scheuer says
Sure, Mary Ann!
Miss Judy says
Just made this. Super easy, but so very sweet! Definitely a keeper, the family loves it. Any suggestions for toning down the sweetness would be welcome.
Chris Scheuer says
Hi Judy, this is pretty traditional jam which is sweet. There’s not a way to alter this recipe without compromising the setting results.
That being said, there are low-sugar and no-sugar pectins you could try. You would need to follow the directions on the packages of the particular pectin you use.