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.
Judi Gibbs says
You are so darn smart!! I made one batch of this jam that did NOT gel. I even did a "do-over" as mentioned. Still no good. So I READ your tips over AGAIN and saw the information about stale dated pectin and, yep, you guessed it. Mine was WAY past it's best before date. So onto batch #2, exact same instructions and it was PERFECT. I have spoken with others who (like me) thought that pectin was good for a very long time. One is never too old to learn new things and this has saved me from making the same mistake again and never knowing where I went wrong. BUT I must say that the strawberry 'topping' has not gone to waste and everybody, including me, love it. I so appreciate the time and effort you put into all of your creations and I will be making more freezer jams and jellies using your TRUSTED instructions. Thanks again! Always love seeing your notes in my in-basket.
Chris Scheuer says
Haha! Thank you for your very kind words, Judy, although I'm pretty certain it's not that I am so smart but rather that I am so darn curious! Scott says I'm like the curious cat, I won't give us until I've figured out the solution. Or maybe it's, like he says, that I read cookbooks like normal people read novels. I always love learning new things in the culinary world. Whatever it is, I'm so happy that you had success! That's my job! And thanks so much for taking the time to share your results!
Tlna says
Haven’t tried making this yet! It looks delicious. I am wondering since I do see allot of comments on graininess, can you use like liquid Agave’, in place of sugar? And if so what the ration would be?
Chris Scheuer says
Hi Tina, if you follow these instructions, you won't get any graininess. If you wanted to use Agave, you'd have to follow a different recipe, designed just for that. Jam and jelly making is very precise and I couldn't guarantee success without doing a lot of testing and tweaking.
Judi Gibbs says
Love all your recipes. Can this overnight jam method be adapted to any varieties? If not I will use the microwave tip you suggest. Either way, getting rid of the annoying graniness will be a huge coup. Thanks for working out all the problems so I don't have to!
Chris Scheuer says
Hi Judy, thanks so much!
Yes, this overnight technique can be used for any freezer jam recipe. I alternate between this and the microwave trick. They both work well. Just follow the directions on the box regarding amounts of fruit, sugar, etc. though.
Mary Ann | The Beach House Kitchen says
I love making homemade jam Chris! And freezer jams are even easier! Looks delish!
Tricia | Saving Room for Dessert says
It's hard to beat homemade strawberry jam - so happy you reposted! This is a lovely recipe and no doubt delicious 🙂 Pinned!
Liz says
Our local strawberries should be ready in a couple weeks! Cannot wait to make jam and a lot more. I appreciate all your tips!
Jennifer @ Seasons and Suppers says
Thanks for bringing this one back to the top. Our local strawberries will be available soon, so I will be making a batch or 3 of this!
Ruth says
I probably missed it because I have ADD but how much does this make?
I want to have enough jars ready. Sorry to be a pest, this info. must be there.
Chris Scheuer says
Thanks, Ruth, it makes 5 cups or 80 1 tablespoon servings. I've added that to the recipe.
KAAREN says
When I was a "new bride" my mother in law and I made this each year. One year I thought we had made enough for a full years supply. That Thanksgiving we served it and found it to be the end of the supply. So much for the "year supply"... it was that good. Wonderful on ice cream as well as the usual bread. Thank you sharing the recipe. I had lost mine and you renewed good memories and well as delicious jam.
Chris Scheuer says
I love this story Kaaren! So happy I could restore the joy of strawberry freezer jam to your life again! 🙂 It would be a sad thing to miss out on!
Connie Bailey says
I want to make a Strawberry Pepper Jam similar to your incredible Clementine Pepper Jelly. Any thoughts on how to adapt that recipe to strawberries or this one to peppers?
Thanks!
Chris Scheuer says
Haha! you read my mind, Connie! I'm actually working on a recipe for that right now! Coming soon!
Debb says
Hi Chris,
I love your site! I've just found it about a week ago and have been obsessed ever since! Could I use frozen Strawberries for this recipe?
Thanks,
Debb
Chris Scheuer says
Thanks so much, Debb. Welcome to The Café!
Yes, you could definitely use frozen berries. In fact, frozen are really better when local berries are not in season.
Enjoy!
Chris Scheuer says
It might take a little longer for it to "gel" but if it doesn't, Certo has a "fix". Here it is: http://www.kraftrecipes.com/recipes/remake-directions-for-certo-freezer-jam-jelly-108039.aspx
Sheryl Pond says
Jam looks lovely! I have just started making freezer jam and some of it was grainy. Do you microwave it after adding the liquid pectin or before? Had good luck with raspberry (my fave) but not with blackberry jam. Looking forward to making strawberry next season. Thanks!
Chris Scheuer says
Microwave it before the liquid pectin to allow the sugar to dissolve. Thanks for your question Sheryl!
Elizabeth Harvey says
what happens if you microwave after the pectin is added? thank you.
Chris Scheuer says
I have a feeling the recipe would not be successful Elizabeth. I'd use the microwave before adding the pectin.
Jackie says
Just made a batch and it looks delightful! I tasted it just prior to putting it in the jars and it was smooth and delicious. It smells and looks great too! Thanks for the detailed recipe and method. I am brand new at this and the detailed description of what to do - peppered with tips and things to NOT worry about - is reassuring!
Chris Scheuer says
Thanks Jackie ... and welcome! Yes, freezer jam is a "win-win" - so flavorful and yet, so easy to make! Check a little deeper here at TCSF and you'll see even more delightful combinations!
Georgina says
I've read your microwave directions too late! I have already made the standard recipe freezer strawberry jam recipe and now that it's frozen I tasted it and discovered sugar granules - yuck!
Any advice?
Chris Scheuer says
Hi Georgina,
I'm so sorry that happened. I'm honestly not sure if it can be corrected at this point.
Diana says
thank you SO much!!! the last few times I tried to make home made freezer strawberry jam the SUGAR NEVER DISSOLVED! I tried this and you saved my frustration!!!! Microwaving it as you suggest is fantastic. Your measurements are bang on and i now made 2.5 batches using your directions. I am SO THANKFUL! Cheers.
Chris Scheuer says
Thanks so much for taking the time to leave a comment. So happy this worked for you. I was always frustrated with freezer jam because it was often grainy though I loved the fresh flavor. So I was super excited when I figured out this simple microwave trick and I love sharing it with others. Especially when they get as enthused as I do about stuff like this!
Analida says
Great recipe for freezer jam. I am actually going to the farm stand today to get some raw milk. I will definitely pick up some berries. You've inspired me.
Chris Scheuer says
Hope you enjoy it!
Anonymous says
I may have solved the issue of sugar grains in the jam. The last 2 batches I put in the freezer without letting them sit for overnight. The jars maybe sat for 6 hrs max. because the jam was well set. The recipe says 24 hrs. or until set. Yesterday's batch sat overnight for approx. 17 hrs. There was no grainy texture this morning.
Anonymous says
I have been making this jam for years and never had grainy problems until this year. I will use your tips next time. Thanks for your experience & willingness to experiment. I live near Vancouver, BC, Canada where strawberry season is legendary. :))
France@beyondthepeel says
Great tip to avoid the graininess. Thanks Chris.
Gloria says
Look fantastic I love strawberries!!
The Café Sucré Farine says
It's recommended to not try to double recipes for jams and jellies. I just make 2 batches in separate jars at the same time. I'd hate to take the chance and spoil all the delicious berries! 🙂
Elajr says
Is it possible to double this recipe?
Elajr says
Is it possible to double this recipe?
Elajr says
Is it possible to double this recipe?