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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 - 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
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. 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).
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.
SUZANNE FANTUCCHIO says
Can't wait to try this recipe. Would love to receive the labels. Thank you!
Chris Scheuer says
Sure, I'll send them now! Enjoy!
Pat Carnevale says
Can i use store bought strawberries? Ive been getting 2 pound packs at myy grocery store that are quite good
Chris Scheuer says
Hi Pat, Of course, there's nothing like fresh seasonal berries but that's not always possible - if the berries are nice and red and sweet that will work. And I've found that sometimes grocery stores will actually sell local berries.
joy says
No strawberries yet in our area...but...looking forward to making this jam. I would appreciate receiving your labels. Thank you!
Chris Scheuer says
They're coming, Joy! Sending you the labels!
Barbee says
Can't wait to make this! Please send me the PDF for the labels.
Barbee
Chris Scheuer says
Sure, Barbee! Sending them now, enjoy!
Pamela Warren says
I would appreciate you sending me the PDF for the label. I can't wait to cook up a batch and share with others.
Chris Scheuer says
Sure! I'll send them off now! Enjoy!
Lois Doyle says
I have the recipe, I've ordered the jars, and now I look forward to making this recipe. Please send me the labels. These will make wonderful gifts for some church friends.
Thank you!!!
Chris Scheuer says
Just sent you the labels, Lois! Yes, they will make great gifts!
Shirley Basso says
Just seeing this now. A friend had brought back a jar of Strawberry Freezer Jam from a bed and breakfast in Cape May, NJ. I thoughtit was the delicious thing I ever tasted and am so excited to find your recipe. Can't wait to try it!! I would love your labels too!
Chris Scheuer says
Hi Shirley, it's so good! Sending you the labels now! Hope you enjoy it!
Janice T Boyer says
I am looking forward to trying your
recipe for strawberry freezer jam with my
own home grown berries.
Could you please send me some labels.
Love all your recipes that I have tried.
Thank you Chris
Happy cooking, Jan
Chris Scheuer says
Thanks so much, Janice. I'll send you the labels now!
Lila Konrad says
Nothing better than jars of beautiful strawberry jam on the counter! I would love to have the labels to put on my jars if you could send me the link. Thanks for all of your marvelous recipes!
Chris Scheuer says
That's one of my favorite things too, Lila, to see those beautiful glistening, jewel-toned jars lined up on the counter like soldiers! Sending you the labels now!
Vicki says
I love making jams and jelly going to give this one a try would love the labels thanks for anyone who has not tried your “I want to marry you “ cookies they don’t know what they are missing!
Chris Scheuer says
Aww, we love those cookies too, Vicki! I send you the labels now. Enjoy!
Mary says
I loved your Fig Jam recipe (and labels) and know I've love this recipe for strawberry jam as well and the darling labels!
Chris Scheuer says
Thanks, Mary! I think you'll love this one too! The labels should be in your inbox!
Barbara Martens says
The reviews are absolutely positive so how can I not take on the challenge of making this jam! So excited to take on this opportunity to make something delicious and gift-giving pretty to friends and neighbors during these Covid Days!
Would you kind enough to forward the PDF for the labels as well?
Will go to the Farmers Market this weekend in hopes of finding strawberries!
Many thanks as always for your inspirations!
Chris Scheuer says
I think you'll love it, Barbara! Sending you the labels now!
Debbie says
I love Strawberry Freezer Jam and your recipe looks delicious. I love the additional tips that you give along with your recipes. Your label is beautiful. I would love a copy. Thank you.
Chris Scheuer says
Thanks, Debbie! My goal is for you to succeed with each and every recipe you attempt from The Café 💕 Just sent you the labels!
Debbie Cabler says
This was my first attempt at making jelly/jam. I read the tips and followed instructions. My jam is perfect. It is also delicious. Thank you for this recipe.
Chris Scheuer says
Yay! Thanks, Debbie, for sharing your results. I'm making strawberry jam today too!
Janet McCullough says
Love the details and tips you added for this recipe. It is evident you’ve made this jam for years. I followed the recipe exactly, producing the best batch ever of all my strawberry jam attempts. This is now my official go to recipe! Thanks for the post!
Chris Scheuer says
Thanks so much, Janet I'm so happy you had great results!
Jen says
This was a hit in my house and my husband ate it every night for a week over vanilla ice cream. Made it with a friend and we divided it and had fun doing it together...this was before the pandemic, I just finally got around to play posting the review:)
Chris Scheuer says
Yay! So happy you enjoyed it, Jen! So fun to have a jam making session with a friend! We'll all look forward to the days when we can do that again!
Lynda Chantler says
Hi, have wanted to try your strawberry freezer jam for a long time but could not find pectin, finally found a 250 ml of Certo liquid pectin. This recipe calls for a pouch, can you tell me how much to use straight from the bottle. Cheers L
Chris Scheuer says
Hi Lynda,
Yay! So happy you could find the Certo! Each pouch of Certo is 3 ounces which is 88.72ml.
Lynda Chantler says
Thank you, will have a go and send a review!!! Lynda
Lynda Chantler says
Hi from strict lockdown Spain!! Managed to find strawberries but unusually tart and used jam granulated sugar, followed instructions to the letter and no graininess so far perfect, it didn’t have a great set and hasn’t frozen in the freezer although reading up seems the combination of ingredients won’t freeze solid. All said beautiful color and great taste, and perfect with buttermilk biscuits I made three batches!! I’m hooked! Next one pineapple and sriracha. Stay safe. Lynda
Chris Scheuer says
Hi Lynda, freezer jam is generally a little looser than jelly or store-bought jam. And sugar and pectins can vary too. You're right, it won't freeze totally solid. I'm super happy you enjoyed it. You'll have to try our Overnight Raspberry Jam too! So good!
https://thecafesucrefarine.com/overnight-raspberry-freezer-jam/
Connie Hayes says
Thank you, Chris I am looking forward to making this particular recipe. thanks for the advice, with your help, I can start now
Chris Scheuer says
Enjoy!
Connie Hayes says
Hello, I am going to make strawberry freezer jam from this recipe. My strawberries are frozen. I don't know how to adapt them to this recipe?
Would you send instructions as to how to adapt them to this recipe? thank you
Chris Scheuer says
Hi Connie, just thaw your berries, then smash them with a potato masher or a fork. Then measure the same amount as in the recipe. Just don't use frozen strawberries that already have sugar because the proportions will be off and there's no way to know how much sugar is in a given amount of strawberries.
Leah says
Thank you for helping me resolve the problem of sugar that wouldn't dissolve when making strawberry freezer jam. Your microwave trick worked perfectly! Really appreciate it.
Chris Scheuer says
Awesome! Thanks for sharing your results, Leah!
Jill says
Hi again, I made your strawberry freezer jam and it is fabulous, I followed the directions exactly and put the jars in the freezer after 24 hours, I went to get a jar out and the jam turned a very pale pink colour--is that normal?? I put it in the fridge and it turned back to the red colour. Have you ever had this happen?? Can I put this jam back in the fridge freezer once it is thawed??
Chris Scheuer says
Hi Jill, So happy you enjoyed the jam! It's just the frostiness that makes it look pink. Yes, you could definitely refreeze it if needed. It will be fine for a few weeks in the refrigerator though.
Jill says
thanx so much, glad to know that I didn't mess anything up
Jill Langworthy says
I made this jam and it is fabulous. I was just wondering if you have ever made it with raspberries? My family loves raspberry jam so I am hoping you have made it with raspberries.
Chris Scheuer says
Hi Jill, I'm so happy you enjoyed the strawberry jam. Berries are not exactly proportional when making jam. Here are two great recipes for raspberry jam. The first one is probably more like the strawberry jam.
https://thecafesucrefarine.com/overnight-raspberry-freezer-jam/
https://thecafesucrefarine.com/old-fashioned-raspberry-preserves/
ENJOY!
Liz says
I tried this jam today. It was very good. Had a good flavor. I also, tried the low sugar Surejel pectin and recipe.
As far as flavor, they both seemed to be about the same. But, I’ve decided that I like the surejel better. It wasn’t as sweet. The Certo jam was a lot sweeter. My other half liked it better also. How do I make your recipe less sweet?
I’d like to make yours again, if I can make it with low sugar. I also, love the jars. Thanks, Liz
Chris Scheuer says
Hi Liz, you can't really change a jam recipe. If you prefer jam that is not as sweet, I would use the recipe with the low sugar pectin.
Chris Scheuer says
Hi Brenda, that makes me happy that you've already made this jam and are enjoying it. Wait till you pull it out on a chilly winter morning and take a taste of summer!
Regarding your question, it can definitely go back in the freezer but it does last quite a while in the refrigerator. I've stored it in the fridge for a month or more with good results.
Brenda says
I just made this yesterday and it is wonderful! Hubby loved it too. I'm going to make the sweet cherry tomorrow, when I get my cherry pitter from Amazon. I do have a question though, can the jar be refrozen? For instance, if I thawed it but kept it in refrigerator and decided I didn't want to use it, could I refreeze it? Thanks for the wonderful recipes and for your help