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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 , this will equal approximately the 2 cups of crushed berries necessary for the recipe.
- 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. I use a potato masher but you can also pulse the berries on and off a few times in a blender or food processor - just be sure you leave it a little chunky.
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.
Pam Simpson says
What a great recipe for a newbie on freezer jams.
Would love to have the cute labels too.
Thanks, Pam
Chris Scheuer says
Sure, Pam!
Kathy says
Eager to make yet another of your wonderful recipes. Would love to have the cute labels too! Blessings to you.
Chris Scheuer says
Hope you enjoy it, Kathy! Sending the labels your way 🙂
Jane Karr says
I just made your strawberry jam and it is fantastic. Your cafe tips were spot on. Not grainy at all. One of our grandchildren is autistic and he loves strawberries and strawberry jam/jelly. We'll be giving him some jars to take home and enjoy.
Please send me the adorable labels for the jars.
Thank you!
Chris Scheuer says
Yay! I love hearing that, Jane! Sending the labels your way 🙂
Glenda says
I will be making this beautiful strawberry jam tomorrow. I would love to have your lovely labels. Thank you kindly
Chris Scheuer says
Sending them your way, Glenda!
Amberly L Campbell says
I can't wait to try this with the fresh strawberries we picked today. I would love the labels.
Chris Scheuer says
Sure, Amberly!
Kathleen Libby says
I would love to have your Strawberry Jam labels. Thanks, Kathleen
Chris Scheuer says
Sure, Kathleen!
Glenda Ganus says
I'm trying the recipe tomorrow. I would love the labels,
Chris Scheuer says
Sure, Glenda!
Toni Bradley says
Can't wait to try this recipe! I love a good no fail recipe. It makes me look like a good cook! Do the labels cost anything? They are lovely. I would sure love some. Thank You!
Chris Scheuer says
The labels are free! We will email them to you, Toni. Enjoy!
Cassandra Elkins says
Would love the labels. Making the jam tonight. Thanks!
Chris Scheuer says
Sure, Cassandra!
Bettie Fennell says
Made your strawberry freezer jam today and love, love, love it. Our strawberry season just started and I envision making more batches. I would love to have the pdf to make labels. Thank you so much. I look forward to testing and using more of your recipes.
Chris Scheuer says
That's great, Bettie! We will send the labels your way!
Madeline Bridges says
Looking forward to making this recipe to give away as hostess gifts.
How many cups does this recipe make?
Please send link to labels!
Thx so much!!
Chris Scheuer says
Hi Madeline, the recipe makes 80 1 tablespoon servings which is 5 cups of jam.
Jen W. says
Making it now! Would love the labels. Thank you!
Chris Scheuer says
Sure, Jen!
Rochel says
Made the jam tonight. Easy and love looking at the jars on the counter.
Chris Scheuer says
Thanks, Rochel!
Jan Walker says
Great recipe. The jam turned out fabulous. I found that 3 cups of cleaned & cut up strawberries put in a flat pasta bowl made it easier to mash. Don't overdo the mashing/ you want some small chunks. Makes 2 cups mashed. After it sets up 24 hrs. stir to distribute berries.
I look forward to receiving the beautiful labels.
Chris Scheuer says
Thanks, Jan! We will send the labels.
Donna says
I’ll be making your recipe this weekend with my grandson. I remember making freezer jam when my boys were young, and now get to make with my grandson. He loves “family traditions” and am excited to add this one.
Please send the labels.
Thank you for the recipe,complete with so many good hints.
Chris Scheuer says
I love that, Donna! Sending the labels your way 🙂
Darcie says
I made this yesterday. It turned out awesome. Thank you so much. I would love the labels to go with them. Thanks, Darcie
Chris Scheuer says
Yay! Thanks for letting us know, Darcie! We will send the labels your way.
Carol says
Love your beautiful recipe! I can’t wait to make strawberry jam for my family! ❤️ Thank you so much!
May I have a link for the sweet labels? Many, many thanks!
Sincerely,
Carol
Chris Scheuer says
You are welcome, Carol! Sending the labels your way!
Melissa says
Love this recipe and the helpful tips. Making jam today with fruit I purchased from the church youth fundraiser. Such fresh flavor! Could you send me the label ? Thank you 🙂
Chris Scheuer says
Sure, Melissa!
Gerri Alldredge says
Thanks for the great recipe. Please send me the labels
Chris Scheuer says
Sure, Gerri!
Shirley Husted says
I would love to get the labels. Can;t wait to try the strawberry jam!
Chris Scheuer says
Sure, Shirley!
Carol Bastian says
Thank you for this recipe and the tips and tricks. Very helpful. Please send me the labels asap so I may gift.
Thank you,
Carol Bastian
carolabastian@hotmail.com
Chris Scheuer says
Sure, Carol!
Megan says
I love this recipe so much.
Wondering if it would work with blueberries??
Chris Scheuer says
Hi Megan, each fruit is different as far as the proportions of sugar, pectin and fruit. I have not tested this recipe with blueberries but, to ensure success, I would go with a recipe specifically designed for blueberries. I love the idea though and will work on a blueberry jam for this summer!
Stephanie says
Could I please get a copy of your adorable labels? I am picking up a bunch of strawberries today and can't wait to make this later this week! 🙂
Chris Scheuer says
Sure, Stephanie! Enjoy!
Margaret Zimmerman says
I am so confused I thought four cups equals 1 qt not to cups?
Chris Scheuer says
Hi Margaret, you need to purchase 4 cups of berries to get 2 cups of crushed berries.
Sheila Arrowood says
Just made this yestersterday - was so simple to do and you're right - they look good sitting on my counter !!!
I would love to get the labels please !!
Thanks,
Sheila
Chris Scheuer says
Awesome! Thanks for letting us know, Sheila. Sending the labels your way!