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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.
Carol Lee says
love it could you please send the labels. thanks
Chris Scheuer says
Sure, Carol!
Mary Bennett says
Will I have problems if I double the recipe?
Chris Scheuer says
Hi Mary, it’s better to make a double batch in two bowls. Freezer jam is one of those recipes that it’s not good to double.
Bill says
This is the first time for me at making jam. This recipe worked well for me, by following the various tips and instructions
Please email the pdf of the jam lid labels. Thanks..
Chris Scheuer says
Thanks so much for sharing your results, Bill! We will send the labels now.
Krista says
I just came across your freezer jam recipe and cannot wait to try it! May I please have the Beautiful label PDF file as well
Chris Scheuer says
Sure, Krista!
Kimberly says
Just saw your recipe and just happened to buy a large batch of strawberries at a farm yesterday. Making the jam now! May I please have some labels?
Chris Scheuer says
Sure, Kimberly!
Cassandra says
Help!
I think I failed the no fail strawberry jam 😲
I made your black pepper, balsamic strawberry jam and it was fine. I followed the instructions and didn't add more strawberries and didn't reduce the sugar I followed it. I left it for 2hour and stiring every 30 mins and then let it sit on the counter for the 24hr and it's like liquid in the jar, I think it's suppose to thinken right?
Is there anyway I can salvage it? I would hate for it to go to waste. I guess I could just freeze it and then I have strawberry sause not jam.
Anyways any though or suggestions?
Thanks
Chris Scheuer says
So sad! I haven't had anyone else have problems with this jam. It may have been an issue with the pectin. Certo does have a fix for jam that doesn't thicken. You could try this: https://www.myfoodandfamily.com/recipe/108039/remake-directions-for-certo-freezer-jam-jelly
Shirley Dusmet says
Hi There
This recipe looks very easy and fresh with lots of colour.
Please send me the label outline, I’m going to use this recipe for my daughters bridal tea.
Thanks very much !
Shirley
Chris Scheuer says
Sure, Shirley!
Barbara Stretavski. says
Made raspberry jam in the past. Now made your recipe fir strawberry. Loved it! Easy and delicious. Thank you. Can u please have some labels.
Chris Scheuer says
Thanks so much, Barbara! We will send the lables now.
Amy says
Oh wow, aren't you so generous! I would love the labels, too!
I just found your jam and am in the process of making it. Just have to wait the 2 hours and then add the Certo. It smells divine! I'm so glad I read a few comments before I started because I *almost* reduced the sugar because it seemed like so much. But I'm glad I didn't because from the sounds of it, the recipe is fussy and you have to make it as is. Thank you for sharing this great recipe! I plan to bring some as hostest gifts for the 4th of July weekend!
Chris Scheuer says
We will send them now, Amy! Yes, jam-making is an exact science. Happy 4th!
Janeen says
Thanks for posting this recipe. I'm looking forward to trying it. Do you recommend lemon juice from freshly squeezed lemons or just bottled lemon juice? I'd also like to have a pdf of the strawberry jam labels. Thank you!
Chris Scheuer says
Hi Janeen, I use fresh lemon juice, but either would work. We will send the labels!
Connie says
Is there a reason why we must let the mixture sit for 2 hours? And is there a reason why I need to have it sit for another 24 hours on my counter? I live in an RV, currently it’s 100 F inside here, and I work during the day
Chris Scheuer says
Hi Connie, the two hours is to allow the sugar to fully dissolve. The 24 hours is recommended by the pectin company for a full set before refrigerating or freezing.
If it's 100 degrees, I might let the jam sit for several hours and if the set seems okay, go ahead and refrigerate or freeze it.
Linda says
Love your recipes & I would love some Jekyll labels…. Thanks
Chris Scheuer says
Sure, Linda!
Cheryl says
Just back with 6 quarts of ripe strawberries, going to try your recipe, sounds easy and delicious. Thank you for the kind offer I would love the labels.
Chris Scheuer says
Sure, Cheryl!
Kaitlyn says
This was my first time making jam and this recipe was so delicious and easy!! Curious if you have a recipe for strawberry rhubarb jam? Or know how I could incorporate it into this recipe?
Chris Scheuer says
Hi Kaitlyn, I haven't tested it but I think you might need to use cook the rhubarb a bit because it's so hard when it's raw.
Linda Scott says
I would very much like to receive the labels.
Chris Scheuer says
Sure, Linda!
Cassandra says
Just made it today looking forward to trying it tomorrow for breakfast. I was hoping you could send me label PDF for this jam, balsamic pepper strawberry jam and your peach jam. It's the year of jam!
Thanks
Chris Scheuer says
We will send the labels, Cassandra!
Dianna says
I can’t wait to try this recipe, my mom made strawberry freezer jam after we moved up from California to Washington state wherewe could pick fresh strawberries at U-Pick farms all around us. I have very fond memories helping her and couldn’t believe she made all kinds of different jams and tasted so delicious, strawberry freezer jam was my favorite! I can’t wait to make it with my very own strawberries I am growing in my garden. My mom passed 5 years ago and sadly I didn’t have a chance to make it for her or with her again but will think of her the whole time I’m making it! I would love some labels if you could send some. I’m very excited to make my jam and share with my family and friends! Thank you for sharing your recipe!
Chris Scheuer says
I hope this turns out just the way you want, Dianna! We will send the labels now.💕
Karen Wares says
Just picked my berries. Thought I would try freezer jam this year. I found your recipe and appreciate all the tips. Would like the label pdf. Thank you.
Chris Scheuer says
Sure, Karen! Enjoy!
Ruth Bogue says
Was looking for an easy to follow recipe and this looks delicious. Our church is holding farmer markets and we want to try to sell there to help the church. Thank you for all the hints and tips and would love to have the labels as well!
Chris Scheuer says
Awesome, Ruth! We will send the labels now!
Ruth Bogue says
Received the labels thank you. Made my first batch yesterday and turned out perfectly!!
Chris Scheuer says
Awesome, Ruth! Thanks for letting us know!
Heidi Buchegger says
Thank you for sharing this recipe! I tried it and couldn't believe how much sugar these berries can absorb...but they can and they turn into a beautiful and well preserved and tasty jam--especially with the help of the recommended minutes in the microwave. May I request a PDF please of your bright red little Homemade Strawberry Jam labels? They are cute, colourful and add a special something. Thank you and ...I think I may try and pick a few more quarts of berries this afternoon while the June sun is still bright and shining!!
Heidi
Chris Scheuer says
We will send the labels, Heidi! I'm glad you had success with the jam!
Geri says
Hi I am going to try this recipe. I would like your labels for the top of the jars.
Thank you
Chris Scheuer says
Sure, Geri!
Brenda Gallander says
This looks like the perfect recipe for me. i will be making the jam after I pick the berries later this week or next week.
I would love the labels. I plan to make and give the jam for Christmas gifts for my book club buddies.
Will the jam be good after 6 months in the freezer? or.. should I freeze the berries for 6 months and make the jam in Dec.?
Chris Scheuer says
Hi Brenda, the jam should be fine for 6 months in the freezer. We will get the labels to you!
Sue Smith says
The highlight of the summer was going north to see my in-laws. Bonnie was THE BEST cook and she always took the freshest fruits in the area to make freezer jam. We all looked forward to the first morning up there, smelling the coffee brewing, and bread toasting and just knowing that freezer jam would be sitting on the breakfast table waiting for us! She would give us a container to take back home with us and we would be as stingy as we could with it to make it last for months until we could get back up there! Bonnie is gone now, but I am going to try my hand at making your recipe in her honor. May I please have your label PDF to make it just that much nicer for the family. I know I can't ever replace Bonnie's talents, but at least I can try to keep the tradition going when family visits us. Thanks!
Chris Scheuer says
I love that you will use this recipe to keep a family tradition alive, Sue! We will send the labels now!
J Sharp says
Making it tomorrow with jalapeños and strawberries. Wanted to do crock pot but couldnt find a good recipe. Wish me luck.
Chris Scheuer says
Good luck, J! You might want to check out this recipe we have- https://thecafesucrefarine.com/easy-strawberry-jalapeno-jam/
Kathleen says
I've used this recipe for 2 years. Today I tried decreasing the sugar to 3.5 cups instead of 4. Alas....hasn't set properly. Any redemption ideas? I'd prefer to not have 5 cups of Strawberry Sauce - though it is so delicious there are may ways I could use it.
Also, if you wouldn't mind the pdf zooming my way I would love that. Thanks a lot.
Chris Scheuer says
Ah... I hate to hear that Kathleen! It's pretty amazing that the smallest variance can cause problems with freezer jam. You could try adding the additional 1/2 cup of sugar and trying the Certo freezer jam fix and see what happens. https://www.myfoodandfamily.com/recipe/108039/remake-directions-for-certo-freezer-jam-jelly
Betty Allen says
Thank you so much for the tips.....i.e. the 3 min microwave and the attention to stirring. I have made strawberry freezer jam before using the instructions on Certo package but your method is much better and makes complete sense. Needless to say I've switched over to your team. I made 31 jars....half strawberry and the other half strawberry/rhubarb. The jars look great....nice and red fruit...would love to add your labels you did a great fob with them.
Chris Scheuer says
Thanks so much, Betty! We will send the labels now.
Helen Eskelson says
Hello!!
It’s 1am and I am really excited about making your jam! My strawberries have been sliced and frozen can I still use your recipe?
Chris Scheuer says
Hi Helen, you can use the frozen berries as long as they don't have sugar on them. Enjoy!
Jen says
Very excited to try this jam on Monday morning! I love the fresh taste of freezer jam. I'd love a pdf of the labels. I ended up making a few extra jars. Thanks!
Chris Scheuer says
Sure, Jen!
Amy Cole says
I just made the jam yesterday and can't wait to try it! I would love to receive the labels to top off the pretty jars ~ thank you!!
Chris Scheuer says
Sure, Amy!
Rita says
Just made this delicious jam this weekend with fresh Michigan strawberries. It was so easy to make and turned out perfect! So yummy that I am going to make more and give as gifts. I would appreciate if you would please send me the labels. Thanks.
Loretta Brace says
First time making strawberry jam on my own, much easier than I thought. I used your reciepe due to all the positive comments. Please and thank you for the lables.
Chris Scheuer says
I'm so glad to hear that, Loretta! We will send the labels now!