This post may contain affiliate links. For more information, see our privacy policy.
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
-
To ensure success, read the Café Tips above in the post before starting this recipe.
-
Wash and rinse glass jars (or plastic containers) and lids in the dishwasher or with hot soapy water. Dry thoroughly.
-
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).
-
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!)
-
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 )
-
*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.
-
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.
-
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.)
-
Combine the liquid pectin and lemon juice in a small bowl. Add to strawberry mixture; stir for 3 minutes (no cheating, set a timer).
-
Fill containers to within ½ inch of the top. Don't fill any higher as the mixture will expand a bit in the freezer.
-
Wipe off the top edges of containers and cover with lids. Let stand at room temperature for 24 hours.
-
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.
Shanna S says
Thank you so much for sharing! Will you please send me the labels? Thank you!
Chris Scheuer says
Sure, Shanna!
Nancy says
I would like to get your pdf file for the labels. Making jam with my grandkids
Chris Scheuer says
Sure, Nancy! Enjoy!
Lonnie says
This recipe sounds great! I will be trying it as soon as our strawberries are ripe. I would love to have the template for the labels. Thanks.
Chris Scheuer says
Sure, Lonnie!
Donna Gould says
Great instructions and hints; beautiful pictures!
I would love to have you label PDF!
Thank you!
Chris Scheuer says
Thanks so much, Donna! We will email the labels.
Lisa says
I would love the labels as well. Can’t wait to make this recipe!
Chris Scheuer says
Sure, Lisa! Enjoy!
Peggy Smith says
I have made freezer jam in the past but looking at your recipe, this is a winner. I am making the jam over the weekend and would love the labels for gift giving.
Thank you so much for sharing the recipe.
Peggy Smith
Chris Scheuer says
Thanks, Peggy! We will send the labels!
Jane Dixon says
I am making the Freezer Strawberry Jam recipe today that I just came across. Thank you for sharing this recipe along with all of your tips. I appreciate this information. O woul love for you to send me some of your labels. Thank you in advance.
Chris Scheuer says
We will send them, Jane! I hope you enjoye it!
Vicky says
Looks delicious! I’m excited to try this recipe today and would love the labels.
Chris Scheuer says
We will send them now, Vicky!
Janet Atnip says
I plan to make this soon. Please send me the labels. Thank you.
Chris Scheuer says
We will send them now, Janet!
Janene Mills Loga says
I can't wait to try this! I'm waiting on some more jars to come! I would really like to have the label template! Thank You! Janene Loga
Chris Scheuer says
Sure, Janene! Enjoy!
Cheryl Nicklaus says
Picking and jamming tomorrow. I would live to have some labels. Thank you!
Chris Scheuer says
Sure, Cheryl!
April Smith says
This was my 1st time making jam and it was fail proof, so easy and yummy! Have you ever done this on the oven vs microwave or canned them using a hot water bath? I'd love to can it as our upright freezer just went out so I don't have room to make more and I want more lol!
Chris Scheuer says
Hi April, so happy you are enjoying the jam!
Regarding your question, this is strictly a freezer jam recipe and not safe for canning. You would have to go with a regular jam recipe if you want to use a hot water bath. You will find regular jam recipes on any box of pectin.
Suzet says
Could you please send me the label for the strawberry jam please. I am going to try making freezer jam today and would love a cute label for them. Thanks
Chris Scheuer says
Sure, Suzet!
Janice Spillman Bennett says
Getting ready to make strawberry jam.
Please send me the labels. Thank you.
Chris Scheuer says
Sure, Janice!
Holly Ann Cammers says
I’m excited to try this recipe and would love the labels as well! Thank you, from apex, nc
Chris Scheuer says
Sure, Holly Ann!
Jennifer says
Making this today with some local fresh farm strawberries! First time for me so I’m glad I found your page. Could I get you to send me link for the labels? 🙂
Chris Scheuer says
I'm so glad, Jennifer! We will send them now!
Cindy says
I picked 18 pounds of strawberry yesterday and made freezer jam would love to have labels for the jars
Chris Scheuer says
Awesome, Cindy! We will send them now!
Brenda says
First time making strawberry jam EVER and this turned out great!
Put it on top of ice cream and it was great!!
Familt and friend loved it on biscuits as well.
Thank you for your tips!
Would you please send me the label and I looking for the jelly jars you showed on picture of strawberry Habenaro jelly.
I’m so fortunate to have started making jelly / jam during this COVID pandemic restriction era.
Chris Scheuer says
I'm so glad, Brenda! Thanks so much for letting us know! We will send the labels now.
Faith says
I just picked almost 14 lbs this morning. I have never tried the microwave method but will try it today. I would love a copy of your labels
Chris Scheuer says
Wow!! We will send the labels now, Faith!
Wendy says
Made this for the first time! My family loves it. Thanks so much!
I would love to print the labels! Thank you!
Chris Scheuer says
Yay, I'm so glad, Wendy! We will send them now!
Joyce Oden says
Hi, thanks for the recipe. I would like the label file also. Thanks
Chris Scheuer says
We will send it now, Joyce!
Suzanne says
I would like to get your pdf for the labels! Thank you so much. I give this as gifts and would enjoy having the labels.
Chris Scheuer says
Sure, Suzanne! Enjoy!
Suzanne Wauthier says
I haven’t gotten my labels yet. Could you resend it? Thank you
Chris Scheuer says
Just sent them, Suzanne.
Mary says
Hello I finished my first batch of freezer Jam Yay! It turned out well for my friends & family but too sweet ! I am diabetic. I d love to know how much stevia to use per packet of pectin . I also bought a box of less or no sugar recipe. How much Stevia do I use per box of pectin?
Chris Scheuer says
Hi Mary, I have not tested this recipe with Stevia or low sugar pectin so I can't say. It would be best to follow the directions on the package as this is not a low sugar or sugar substitute recipe.
Betse says
Have made freezer jam many times. Used this recipe and followed exactly. Jelled beautifully and sugar completely dissolved. Color beautiful but way, way too sweet. Will not use this recipe again. Sorry for negative vibe but just being honest.
Chris Scheuer says
That's no problem, Betse. Everyone has their own taste. This is a pretty standard freezer jam recipe with an average amount of sugar but you might want to try a low sugar or no sugar pectin next time you make jam.
Vicki Woodruff says
would love to print the labels
Chris Scheuer says
Sure, Vicki!
Charlene Ottinger says
Headed to make freezer jam with my friend's garden strawberries. Thank you for your recipe and ideas for making the perfect jam!! I would love the labels also. Thanks again.
Chris Scheuer says
Awesome! We will send the labels, Charlene!