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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.
Marsha says
I made freezer jam in the past and couldn’t find the recipe. I like yours and all the helpful hints. Thanks. Could you send me labels ? I am making strawberry with one twin and peach with the other. Do you have a lemon recipe?😊
Chris Scheuer says
Thanks, Marsha! We will send the labels. We do have a lemon curd recipe you might be interested in- https://thecafesucrefarine.com/ridiculously-easy-microwave-lemon-curd/
Johnella marcum says
Glad I found this recipe!! Can you please send me a copy of the labels.
Thank You,
Johnella
Chris Scheuer says
Sure, Johnella!
Lindsa says
I wish I read this article before trying to make jam following the box instructions! Is there anything I can do to fix grainy jam now? Been 20 hours on counter......
Chris Scheuer says
Hi Linda, I haven't found a solution for grainy jam. You could try turning it into a pot and boiling it to see if you could the sugar to dissolve although that might interfere with the set. If it does, you could always use it as an ice cream topping which is better than tossing it out.
Samantha Stage says
Please send a copy of the labels 🙂
Chris Scheuer says
Sure, Samantha!
Julie Diggs says
I made the peach jam last week and the strawberry jam yesterday, both delicious. Can you please send me the Strawberry Jam Labels too? Thank you so much!
Chris Scheuer says
I'm so glad, Julie! We will send the labels now!
Susan says
I made your jam almost exactly (added some lemon zest which is highly recommend). It is delicious!!! Could I get your labels please? Thanks so much.
Chris Scheuer says
Thanks, Susan! We will send the labels!
Brandy says
This recipe was delicious, it was my first time making jam and it turned out wonderful and was so easy to follow. I was wondering if this same recipe could be used but with blueberries instead?
Chris Scheuer says
Hi Brandy, so happy you enjoyed it!
Regarding your question, blueberry jam would be a different proportion of sugar to fruit. I don't have a recipe for blueberry jam yet but if you wanted to make it, I would suggest using the recipe on the pectin box.
Suzanne says
Love how clear the instructions are for your recipe!
You’re labels are great! Could I please have some to print out?
Thank you so much!
Suzanne
Chris Scheuer says
Thanks so much, Suzanne! We will send the labels now!
Janice says
Great recipe ,
Please send me labels
Thank you
Chris Scheuer says
Thanks, Janice! We will send them now!
Tina Dail says
Thank you so very much for this recipe! I can’t wait to try it! I would absolutely love the labels!
Thank you!
Chris Scheuer says
Sure, Tina!
Amber A. says
What a wonderful recipe! Could I get the labels, please? Thank you!
Chris Scheuer says
Sure, Amber!
Janiece Peoples says
I've been making Strawberry Freezer Jam for years, but lately have had issues getting my jam to "jell" . Your tips solved my problem. I will be ever grateful and think of you every spring! I would love to be able to down load the label. Please send and thank you ever so much for the tips!
Chris Scheuer says
I'm so glad, Janiece! Thanks for letting us know. We will send the labels.
Chris Scheuer says
Just tried to send the labels and they were returned. Could there be a mistake in your email address?
Claire Wishart says
I just made this the other day, my first attempt at jam. Followed the directions and it came out just perfect!! If you follow the directions as stated, it is easy and beautiful!! I plan on making another batch while strawberries are in season and sweet. Also going to try the peach freezer jam when the peaches come out. Will make great gifts. I don’t have a printer so can’t get your beautiful labels. .
Chris Scheuer says
Thanks so much for sharing your results, Claire!
Clara Skauge says
I made this jam last year using certo powdered pectin and it was delicious. I am trying it with the liquid pectin this year. Would you please send the labels. I can’t seem to find my file from last year.
Chris Scheuer says
Thanks, Clara! We will send the labels!
Ann Benton says
I would like to have your labels please thank you for the great recipe
Chris Scheuer says
Sure, Ann!
Shirley says
Thank you for delicious receipe.
My question is, can I use fresh frozen strawberries in making freezer jam , and if so, would I defrost them first, or chop them up while frozen?
Thanks. Look forward to your reply.
Chris Scheuer says
Hi Shirley, yes you can use frozen berries. Let them thaw, then mash and measure.
Frances Shifman says
What an easy recipe! The jam came out perfectly and now Toast and Jam is our go-to snack! Many thanks and yes, I'd love to have some of the labels. Thanks very much....
Chris Scheuer says
I'm so glad, Frances! Thanks for letting us know! We will send the labels now.
Marjorie says
Could you please sent me the labels? Thanks
Chris Scheuer says
Sure, Marjorie!
Linda Lesbo says
This is the second year of making your recipe for strawberry jam. I would love to have labels for this years. I made four batches. Thank you so much.
Chris Scheuer says
Awesome, Linda! We will send the labels now!
Gabriella Nielson says
I would love the labels ! Best jam ever thank you!!!
Chris Scheuer says
Thanks, Gabriella! We will send them now!
Barbara White says
I would love to have the labels please, for the strawberry jam. Thank you!!!
Chris Scheuer says
Sure, Barbara!
Debra Rightmire says
I don't normally follow recipes, but since I am new to canning I decided I better. This recipe was easy to follow. I read everything from dos and don't to reviews. I might say. It was perfect. I even set tiner for stirring. And a extra minute for 4 the batch that was a little grainy still. It turned out PERFECT. So happy with my 18 jars of jam. Thank you for sharing I will use this again and again I would love to know if you have other recipes ?
Chris Scheuer says
I'm so glad you had success with this recipe, Debra! Yes, we have over 1,000 recipes all on the blog. Enjoy!
Judy Lawing says
Would love for you to send me the strawberry jar lables.
Chris Scheuer says
Sure, Judy!
Dottie says
Looking forward to trying this tomorrow! Thank you so much for the recipe!
Chris Scheuer says
I hope you enjoy it, Dottie!
Beth Rutherford says
Please send the labels for No-Fail, Super Easy Strawberry Jam. Thank you!
Chris Scheuer says
Sending them now!
Beth Rutherford says
Can frozen berries work once the fresh season is over?
Chris Scheuer says
Hi Beth, yes, you can use frozen berries but the better the quality of the berries (fresh or frozen) the better the jam sill be!
Rise Cochran says
I love making jellies, jams and pickles plus relishes in the summer. This is a delicious strawberry jam that goes with so many things. I would like to make again with the addition of jalapeños. Yummm
May I have a copy of the jar label? Thank you so much!!
Chris Scheuer says
Thanks, Rise! We will send the labels now!
Sandra Koen says
Please send me strawberry lables
Chris Scheuer says
Sure, Sandra!
Colleen Gribble says
I love all the extra tips you provide for making the jam come out perfect. Would love to have labels for the Strawberry jam and Strawberry Jalapeno jam, if you have them. Thank you!
Chris Scheuer says
Thanks so much, Colleen! We will send the labels!