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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.
Emily says
Can u use frozen strawberries?
Chris Scheuer says
Yes, Emily, you can use frozen strawberries. Thaw them first, mash and then measure.
JuDee Clark says
Going to give this a try....could you send me the labels?
judeec@gorge.net
Thank you.
Chris Scheuer says
Sure, JuDee!
Rebecca Cannon says
Great tips on making the jam. I have always used the recipe on the Sure Jell box. Your recipe yields a better consistency. Please send the labels!
Chris Scheuer says
Thanks so much, Rebecca! We will send the labels now!
Cindy says
I would love to have the PDF for the strawberry jam labels! Thanks for sharing your jam making secrets!!!
Chris Scheuer says
Sure, Cindy!
Peggie says
I would like to have the PDF file for the strawberry jam labels! Thank you
Chris Scheuer says
Sure, Peggy!
Laurie Baker says
The jam is wonderful and I would love to get the pdf for the labels that are pictured!!
Laurie
Chris Scheuer says
Thanks, Laurie! Sending the labels now!
Christine Roye says
I used to make this jam years ago. Your recipe looks easy so I am going to try it for some Christmas gifts to friends. Please send the pdf file for the labels. They will really set the jars off. Thanks
Chris Scheuer says
Sure, Christine!
Margaret Hoyle says
Discovered your site quite by accident looking for freezer strawberry jam how lucky am I to find yours instantly it looks perfect as do many of your other recipes I had a glance a before sending this on, they have motivated me to get baking. Thank you.
I would be delighted if you could send me the labels for the jam lids.
In appreciation. Margaret Hoyle. Victoria B. C. Canada.
Chris Scheuer says
Thank you so much, Margaret! Sending the labels now!
Diana says
PLEASE SEND ME A PRINTABLE PDF LABEL FOR THE FREEZER JAMS.
My email address: ddurham1120@att.net
THANK YOU SO MUCH
Diana Durham
Chris Scheuer says
Sure, Diana!
Ronnie says
I would love the labels they are so cute to put on the lids thank you for the recipe and for the labels
Chris Scheuer says
Sure, Ronnie!
Susie says
Would you pleas send me the link ir whatever it is for the cute labeks fir Strawberry Jam? Thank you!
SusieEarnshaw
Chris Scheuer says
We will email them now, Susie!
Virginia says
Please send the strawberry jam label. Can I substitute some of the sugar with Monkfruit? Where did you find those super cute jars? Thanks
Chris Scheuer says
Hi Virginia, I haven't tested this recipe with Monkfruit so I can't say if the jam will set properly. There's a link for the jars in the post. Enjoy!
Katie Saxton says
Hello,
I would like the stickers for Strawberry Freezer Jam. The type that go on the top of the lid.
Thank you,
Katie Saxton
214-793-5344 Cell
Chris Scheuer says
Sending them now, Katie!
LUCY says
PLEASE SEND ME A PDF LABEL FOR THE STRAWBERRY JAM
THANK YOU SO MUCH
Chris Scheuer says
Sure, Lucy!
Laura says
Please send me the label PDF! Thank you so much!
Chris Scheuer says
Sure, Laura!
Linda White says
Super easy & delicious too! I'm giving them as gifts too. Will you please send me some labels? Can't wait to check out your other recipes! THANKS
Chris Scheuer says
Thanks, Linda! Sending the labels your way now.
Trish Younggren says
Is Real Lemon juice in the bottle an OK substitute for fresh lemon juice? thanks!!
Chris Scheuer says
That would be fine, Trish.
Carol says
I would appreciate it if you could send me the labels. Thank you so much!
Chris Scheuer says
Sure, Carol!
Teresa says
I'd like to have the strawberry jam labels.
Chris Scheuer says
Sure, Teresa!
Angie says
I’d love to have the strawberry jam labels!
Thanks 😊
Chris Scheuer says
Sure, Angie!
LoriDee Malott says
I'm so excited to have found your freezer jam recipes! I just made my first batch of strawberry jam and it's sitting on the counter for 24 hours... Thank you!!
I would love to have some of your cute labels to put on my jars. These are going to make IMPRESSIVE gifts!
❤❤❤LoriDee
Chris Scheuer says
Awesome! Sending the labels now, LoriDee!
Irene Lane says
I am new to your website and have just downloaded all four recipes for your easy biscuits. (I cannot wait to try them) I was also looking at your recipes for freezer jam. I have made many different canning jams but have never made freezer jam before. I am really interested in making your freezer jam recipes but am wondering if I can use frozen fruit instead of fresh as I have several large bags in my freezer ( strawberry, mixed berry and blackberry) I would also like to have some of your jam labels.
I just love your website and can't wait to hear from you both.
Thank You,
Irene
Chris Scheuer says
I'm glad you found us, Irene! You can use frozen berries for this jam. We will send the labels now. Hope you enjoy it!
Kathy Moch says
Forgot to leave some stars on last comment! Love, love, LOVE this recipe - reminds me of summer!
Chris Scheuer says
Thank you!
Kathy Moch says
Made this recipe last week with not so locally sourced strawberries (from Canada)!! So yummy - the whole family LOVES it! Please send label pdf - will use them next year for batch #2!!
Chris Scheuer says
I'm so glad, Kathy! Sending the labels now!
Lesa McCurry says
I’d love to have the strawberry jam labels
Chris Scheuer says
Sure, Lesa!
Asherdee says
I’m planning to make this recipe and I love the instructions to measure carefully. Do you have the berry measurement available by weight? I’m worried that measuring in a cup, and not being sure of the size of my berry pieces, could end up in failure for my first jam attempt.
Also - can I use frozen berries?
Thanks for your recipe 😃
Chris Scheuer says
Hi Asherdee, I don't have the berry measurement by weight. If you crush the berries and use a level cup to measure you will be fine. And yes, frozen berries will work great. Just let them thaw, then crush and measure.
Allison Simpson says
Please I would love to have the labels I can't wait to make this
Thanks alli
Chris Scheuer says
Sending them now, Allison!
Holly says
I made the strawberry freezer jam, my kids loved it so now I am trying the other flavors. I would love to get those cute labels pictured
Chris Scheuer says
Yay! Sending the labels now, Holly!