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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.
Karen Smith says
Going strawberry picking tomorrow and can’t wait to try your recipe. Would love to have your labels to go on jars and give as gifts! Thanks so much!
Chris Scheuer says
Just sent them, Karen! Enjoy!
Arlene Middleton says
Made this lovely recipe with berries I picked this morning from my backyard. Would love to receive your labels for gift giving.
Arlene
Chris Scheuer says
We will send them now, Arlene! Lucky you, with berries in your backyard!
Terry says
I appreciate all the simple instructions. This will be my first time at making freezer jam.
Thank you
Chris Scheuer says
I hope you enjoy it, Terry!
Joanne Hughes says
I just made your recipe for my jam and can't wait to eat. I would love to get a copy of your labels as well. Thanks!
Chris Scheuer says
Sure, Joanne! Enjoy!
Marlene St John says
I am ready to make your recipe! Last time I made freezer jam the sugar did not dissolve and the jam had sugar crystals and I didn't like that so I threw it all out. That time I followed the Certo recipe. I will try your recipe and cross my fingers! Can I use a finer sugar like caster sugar? Also, I would love your PDF template for the labels. Thank you so much. Toronto, Canada.
Chris Scheuer says
Hi Marlene, hope this works out well for you. Yes, you could use caster sugar. Just don't used powdered sugar or you will end up with icing instead of jam.
Nancy Klunder says
This is my second time to make Freezer Strawberry Jam. I have never had labels. May I please have some. Thank you, Nancy Kkunder.By the way, I can't eat beef tenderloin without your Plum, ginger. Jalapeno jam. Wow..
Chris Scheuer says
Thanks, Nancy! We will send the labels now!
Mike says
thanx Chris! Great instructions! Going to start this afternoon.... Would really like you to send me the pdf file so I can gift my finished product... mike
Chris Scheuer says
We will be happy to, Mike!
Janet Montgomery says
Please send PDF for label. Will be making jam tomorrow.
Chris Scheuer says
Sending it now, Janet!
Heather says
Trying this today.Please forward labels.Thankyou!
Chris Scheuer says
Sure, Heather! Enjoy!
Jaclyn says
In the process of making your freezer strawberry jam can I substitute fresh lemon juice for the bottles lemon juice?
Chris Scheuer says
Yes, that's fine, Jaclyn.
Lee Moser says
Please send me your label pdf. I've. Are the jam and it's delicious
Chris Scheuer says
Thanks, Lee! Sending it now!
Linda says
Great recipe! I'd like a pdf of your lovely label, too. Thanks!
Chris Scheuer says
Thanks, Linda! Sending the labels now!
Carolyn McLeod says
I just discovered your recipe. Am planning on making the jam after going to the strawberry farm on Wednesday.
Strawberries are wonderful at the moment in Ontario, Canada
I would love to have the labels if possible. They will make the jars even more special.
Many Thanks,
Carolyn
Chris Scheuer says
We are happy to send them, Carolyn!
Judy Klos says
Hello! Just got back from picking strawberries here in Northern Illinois. I will be using your recipe and would love the template for those cute labels.
Thanks so much!
Chris Scheuer says
Sure, Judy!
Cynthia says
Hello
Can I use my bullet to powder my granulated sugar.
This may help with dissolve.
Chris Scheuer says
Hi Cynthia, you could try it but you don't want a consistency like powdered sugar or you will end up with icing rather than jam.
Kenda Lentz says
I am eager to try your strawberry freezer jam recipe today! Please send me your label template. I can't wait to use it and share this beautiful jam with friends and family. ❤️
Chris Scheuer says
Sure, Kendra!
Sue S Shopiro says
Made your freezer jam and it was fabulous! I would love labels as I'm giving jam as gifts. Thank you!
Chris Scheuer says
Awesome! Thanks for letting us know, Sue! We will send the labels now.
Karen Alexander says
What a blessing to find this recipe and site! I love your labels and was hoping your offer is still available.
Thanks so much! ~Karen
Chris Scheuer says
Sure, Karen!
Sue says
Very easy to follow! And like using the liquid pectin much better than the powder. Would love to add your labels to the jars too!
Chris Scheuer says
Thanks for sharing your results, Sue!
Sue says
Thank you for the labels! Finally got to taste the jam today, and it is so delicisous! Your recipe has renewed my love of jam making! Can't wait to try your other recipes!
Chris Scheuer says
I'm happy to hear that!
Shirley Bowling says
Please send me your labels for strawberry freezer jam. Thank you!
Chris Scheuer says
Sure, Shirley!
Lynn Hanas says
I made your Freezer Strawberry Jam this week with the first local strawberries of the year. The flavour is unbelievable! My adult son gave me a 7 star rating (out of 5, HA!) and said it's a BLD recipe. That means BREAKFAST, LUNCH, DINNER 🙂 I think he likes it.
Chris Scheuer says
Haha I love that, Lynn!
Laurie says
Can you use powdered sugar in my lace of granulated sugar?
Thanks
Chris Scheuer says
Hi Laurie, you can't use powdered sugar for this recipe. You'll end up with icing instead of jam.
Sue says
planning on trying out your jam recipe today! Loved reading your tips for thickening it too. I usually use powdered pectin but looking forward to trying the liquid pectin. Would love to add your labels too!
Chris Scheuer says
Sure, Sue!
Linda says
I love your recipes for your jams and jelly’s! The recipes are always easy to follow and they have all been delicious. Please send me your labels for the Strawberry Freezer Jam! I’m anxious to make and give as gifts.
Thank you
Chris Scheuer says
Thanks so much, Linda! We will send the labels.
Andrea Knudsen says
Hello! I finally got enough strawberries to make this! I would love labels to give for gifts! Thanks so much!
Chris Scheuer says
Sure, Andrea!