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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.
Jane White says
I’d love your label. Thank you so much!
Chris Scheuer says
Sure, Jane!
Katie says
Please send the pdf for the jar label. Strawberries will ripen soon in Florida, so I am anxious to use your recipe to give Christmas gifts to my friends!
Chris Scheuer says
Sure, Katie!
Jessica says
So yummy and so easy!! I had to use defrosted frozen strawberries, because it's not really the right season up here in Maine, but it still tasted fresh and delicious! And your directions were perfect...not at all grainy, and it set up just right. Thank you! If I wanted to do a mixture of berries would I still use 2 cups (exactly) mashed?
Chris Scheuer says
Hi Jessica, each fruit is a little different in regards to pectin levels. I honestly would have to test the recipe before I answer your question to make sure it would set properly with a mixture of fruits.
Martha Collins says
This was the first recipe I tried and it was a huge success. I'm ever so grateful and since then I've tried many of your other offerings. Every one has been so easy and turned out so beautifully. I believe finding your recipes has been an enormous blessing. Thank You.
Chris Scheuer says
Thank you so much, Martha! I'm happy to hear you're enjoying the recipes 🙂
Peggy says
Chris, I would love the labels for this delicious jelly!
Chris Scheuer says
Sure, Peggy!
Carol Sheldon says
I tried a different no-cook recipe for strawberry jam and it didn't set. So disappointing. So now I'll try yours. One thing puzzles me, though. The other recipe called for half as much sugar as berries and it is plenty sweet and not grainy. Yours calls for twice as much sugar as berries. Is that really necessary? I'd love to have some of your labels.
Chris Scheuer says
Hi Carol , the recipe you tried might not have been a freezer jam or perhaps just a different recipe. In order to have success with this recipe you have to use the proportions given. If you prefer a recipe with less sugar, you’ll need to use a recipe designed for that. The sugar in this recipe not only ensures a good set, it also acts as a preservative.
Dana says
I'm trying your recipe right now, and it looks great so far! Would you please send me the PDF for the cute labels Thank you so much!
Chris Scheuer says
Sure, Dana!
Kathy Schultz says
Can You Please send me the pdf?
Thanks.Kathy
Chris Scheuer says
Sure, Kathy!
Tracey Wilson says
Hi, can I get the printable labels? Also, can I freeze in plastic containers then bring out of freezer and spoon into pretty jars for Christmas gifts?
Chris Scheuer says
Sure, Tracey, that will work great but you can also freeze the jam right in the jars. We'll be happy to send you the labels.
Diane says
Can you make this with frozen strawberries?
Chris Scheuer says
Yes, you can do that, Diane.
Barbara says
Hi - Will try this recipe....can you please send me the PDF labels. Thank you!
Chris Scheuer says
Sure, Barbara! Enjoy!
Holly says
Hi, I've used your recipe 3 times now. It is my youngest son's absolute favorite. The 1st two times it was perfect. This time when I froze it, it turned pink! I have a jar from my previous batch which is a beautiful vibrant red and all the ones from this batch are a weird pink color. Any ideas what could have happened? When I left them sit out they were a beautiful red, this only happened when I put them in the freezer, and I actually put them in 2 different freezers and it happened to all of them
Thanks for any advice
Holly
Chris Scheuer says
Hi Holly, this happens sometimes. I'm not sure if it's more air that's been incorporated in the jam but when you thaw it, it will get nice and red again!
Karolyn says
My first attempt! Loved it! Would love the PDF for labels to share my next batch!
Chris Scheuer says
Sure, Karolyn!
Scottie Moore says
Can you use frozen strawberries if it’s not strawberry season yet
Chris Scheuer says
Yes, you can do that, Scottie.
Wanda Heath-Grunder says
Our local market had fresh strawberries from CA so I'm making your recipe as I send this message. After being evacuated for seven weeks from the Dixie Fire in CA and having to throw everything from our freezers, there is lots of room for some jars. Could you please send a pdf of your labels. I thought the neighbors would love a jar or two for Christmas. Thank you so much.
Chris Scheuer says
I'm so sorry to hear that, Wanda. Hopefully, this will be a good start to your freezer restock. We will send the labels now,
Jamie Bell says
Can I get the printable PDF of the labels? Super cute! Thanks!
Chris Scheuer says
Sure, Jamie!
Debbie says
I would like some pdf labels to help keep things organized .thank you
Chris Scheuer says
Sure, Debbie!
Michelle says
I have made this and it’s fantastic! Thank you!
Can you substitute the fruit for lemon, to make a lemon freezer jam?
Chris Scheuer says
Awesome, Michelle! I think you would need a recipe specifically for lemons. While it's not jam, we do have a wonderful lemon curd recipe you might enjoy- https://thecafesucrefarine.com/ridiculously-easy-microwave-lemon-curd/
Fred Civish 3 says
I think there is a problem with your recipe. On the one hand you say,
"1 quart fresh strawberries - see exact measurement below"
But then, below, you say,
"Measure exactly 2 cups of prepared the fruit into a large microwave-safe bowl. Add the 4 cups of sugar and stir well for 1 minute."
1 quart is 4 cups, not two. I suspect you were trying to say to add 2 cups of fruit, then stir, heat, whatever, and then add 2 more. Otherwise, as it stands you would be using 4 cups of sugar for 2 cups of strawberries.
Could you please clarify this? Thanks.
marian says
Can I use the powdered sure jell?
Chris Scheuer says
Hi Marian, unfortunately, liquid and powdered pectin are not interchangeable. To ensure success, it would be better to follow a recipe that was created for powdered pectin.
Teresa says
Thank you for your easy to follow step by step instructions. Look forward to receiving your darling jar top labels.
Chris Scheuer says
You're welcome, Teresa! Sending the labels your way!
Kathryn says
I may have missed strawberry season this year but would love some labels so I am prepared for next year.
Chris Scheuer says
Sure, Kathryn!
Ronnie Hoheim says
Thank you. I would like the pdf label please.
Chris Scheuer says
Sure, Ronnie!
Dollise Archer says
I can’t wait to try this recipe My sister, Darla, made the best freezer jam in the world ! Unfortunately, I lost her 2yrs ago I’m going to try to make some in honor of her I may not be as good, but if she’s looking down, I know she’ll smile at my attempts I’d like the label PDF as well I’ll update you! Thanks
Chris Scheuer says
I love that, Dollise. We will send the labels now!
Lynda says
Chris, I would love to have the pretty labels! I have made your strawberry jam many times and it’s always a hit!!
Your recipes are my favorites! Today I made brioche bread, pumpkin sheet cake, and chicken Parmesan pasta soup. I shared with my neighbors, and their comment was “it was all wonderful!”
Many many thanks for your detailed easy recipes, and sharing your scriptures with us.
Take care and God bless you and your family.
Lynda
Chris Scheuer says
I love that, Lynda! Thanks for letting us know! Sending the labels now.
Beth Judd says
I’m so excited to try your recipe for freezer jam. I’ve always made a traditional (water bath) jam. I’m hoping for the same success. Thank you for your generosity. Would you also send me the label pdf?
Chris Scheuer says
Sure, Beth!