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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.
No-Fail, Super Easy Strawberry Freezer Jam
Ingredients
- 4 cups granulated white sugar
- 1 quart fresh strawberries , this will equal approximately the 2 cups of crushed berries necessary for the recipe.
- 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
Instructions
For the prep:
- 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. I use a potato masher but you can also pulse the berries on and off a few times in a blender or food processor - just be sure you leave it a little chunky.
For the jam:
- 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.
To store:
- Refrigerate up to 3 weeks or freeze up to 1 year. Thaw in the refrigerator.
Tressa says
I’m going to make this jam today. I’ve a whole box of strawberries cleaned and ready to be used. I was looking on the internet for freezer jam. And found your recipe. BTW, I like your labels. Will you send them to me?
Chris Scheuer says
Sure, Tressa! Enjoy!
Kathy says
Can you double or triple this recipe? Will it come out okay? I know sometimes if you double a recipe it doesn’t turn out.
I would really appreciate it if you would email me the labels.
Thank you
Chris Scheuer says
Hi Kathy, for best success, it's best to make two or three batches at a time in separate bowls. We will be happy to send you the labels.
Anna says
Making it now and would love those cute labels!
Chris Scheuer says
Sure, Anna!
Angela Porter says
I would love to have the labels, please!
Chris Scheuer says
Sure, Angela!
Barbara J Kuznetz says
I have never made freezer jam before, but am going to try this recipe. I'd love the PDF for the labels. Thanks!!!
Chris Scheuer says
Sure, Barbara! Let us know how it turns out!
Michelle says
I would love the pdf for labels please! Just moved and want to make it for our new neighbors! Thanks for all of the great tips!
Chris Scheuer says
Sure, Michelle! What a great idea!
BRENDA says
I've made this quite a few times but I've forgotten how many 8 oz jars this recipe fills. It says it makes 5 cups of jam but how much goes into an 8 oz jar. I know a cup is 8 oz but I think that's liquid measurement? Does this recipe make 5 jars of jam (assuming they're 8 oz glass jars)? Thanks again. If anyone here hasn't made this, don't hesitate-it's fabulous!
Chris Scheuer says
Hi Brenda, so happy you've enjoyed the jam. Yes, this recipe makes 5 8-ounce jars of jam.
Sandy says
Can't wait to try this. I didn't know there was liquid pectin. Now I have to get some as I just bought 2lb. of pectin powder. I also want to try the strawberry habanero jelly as a good use for those too hot for anything else peppers.
I would appreciate the labels for the strawberry jam. Thanks
Chris Scheuer says
Hope you enjoy it, Sandy! We will send the labels.
Tange says
I would like to have some strawberry jam labels. Thank you.
Chris Scheuer says
We will send them now, Tange!
Karen Strauss says
I am so excited to make strawberry jam this year. I would love the label please. Thank you
Chris Scheuer says
Sure, Karen!
Sherry says
I would love the PDF of your labels. Thank you and thank you for this recipe and all the tips provided. Never had the courage to try freezer jam but am going to buy my strawberries tomorrow! Bucket list item - check!
Chris Scheuer says
We will send them now, Sherry! Let us know how it turns out 😊
Jann says
I would love the pdf for the label. Thank you!
Chris Scheuer says
Sure, Jann! Enjoy!
Debbie says
We just picked to large bowls of strawberries from our new strawberry patch. I am off to the store to buy pectin and jars. Thanks for the very through recipe instructions. I am excited to try it. I would love the pdf for labels.
Chris Scheuer says
Just sent them, Debbie! I hope you enjoy it!
Mary Rachwitz says
I would love the PDF for the label please.
Chris Scheuer says
Sure, Mary!
Bethany says
I would love there PDF for the label. Freezer jam is amazing. Thank you for putting the time to put this together.
Chris Scheuer says
Sure, Bethany!
Sara Smith says
Can I substitute box pectin for liquid pectin?? The stores I have checked don't have liquid pectin.
Chris Scheuer says
Hi Sara, liquid and powdered pectin are not interchangeable. Follow the directions for strawberry freezer jam on the box of powdered pectin for best results. You could use the techniques from this post though.
kay says
My Mom always made freezer jelly! Would love to have the labels, please!
Chris Scheuer says
We will send them, Kay!
Vicky says
I made your strawberry freeze jam and it was the best jam I have ever had. Can you substitute peaches or any other fruit and use this recipe?
Chris Scheuer says
Hi Vicky, you can't sub other fruit for this jam recipe as sugar/fruit proportions are different with every type of jam - but you can use the technique described here and follow the proportions for the particular fruit jam on the pectin box.
Candace says
Planning to make this tomorrow!
We have made freezer jam in the past but have not tried this recipe, but are excited to try it .
We would love the label template!
Thanks!
Chris Scheuer says
Sure, Candace! Enjoy!
CHERYL says
I AM NEW AT THIS. BUT IT LOOKS WONDERFUL AND CAN'T WAIT TO TRY. MAKING MY FIRST BATCH OF JAM. WOULD LOVE TO HAVE SOME LABELS FOR JARS.
Chris Scheuer says
I hope you enjoy it, Cheryl! We will send the labels!
Char Goebel says
Just made this. Tastes wonderful and so easy
Chris Scheuer says
Thanks so much, Char!
Barb says
Would love to have the pdf labels! Thanks so much.
Barb
Chris Scheuer says
Sure, Barb!
Barb says
I plan on making this strawberry jam today!
Barb
Janine Smith says
Labels please! The jar idea is also adorable. Looking forward to making this today!
Chris Scheuer says
Sure, Janine!
Laurie Cottrell says
I am a huge fan of your recipes! I would love to have these labels as well as the others you have made!
Chris Scheuer says
Thanks, Laurie! We will send the labels.
julie says
Just finished my first batch and excited to taste it!!!! Would love the labels please
Chris Scheuer says
Yay! We will send the labels now, Julie!
Dani says
I have never made any type of jam before, but I'm so excited to try this recipe. It looks perfect for beginners!
I would love to have the PDF of the labels, please.
Chris Scheuer says
It is, Dani! We will send the labels now.