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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.
Rick D says
Please send pdf for labels. Thanks for recipe.
Chris Scheuer says
Sure, Rick!
Cheryll Penny says
I made this jam last year and my family loved so I’m making it again. Please send the labels.
Chris Scheuer says
I'm so glad, Cheryll!
Nancy says
Oh, I can't wait to try this recipe! Canning frightens me! lol. Your recipes never fail -- they are so well written. Thank you!
I'd love it if you could send me the labels as well (just in case it turns well enough to gift). Thanks so much.
Chris Scheuer says
I think you'll love this recipe, Nancy! Sending the labels your way 🙂
Meaghan Hornyak says
Hello! I'm so excited to try this recipe, thank you for sharing!
May I also have the labels, please? I'm planning to give as gifts.
Thank you!
Chris Scheuer says
Of course, Meaghan! Enjoy!
Ellen says
Please send me the labels. Thank you so much.
Chris Scheuer says
Sure, Ellen!
Shari Kint says
I'd love to have the labels please. I have been enjoying your recipes and telling everyone about your website. The Mexican Sugar Seared Salmon and Pecan Sticky Rolls are so easy and delicious. Love your addition of Bible verses too!
Chris Scheuer says
Thank you so much, Shari! So glad you are enjoying the recipes and verses 🙂 We will send the labels your way.
Kim Lindsey says
My phone died so I don’t know if what I said was posted. Please send me the file for the labels. Thank you
Chris Scheuer says
Sure, Kim!
Bunny C. Neuenschwander says
I would love to try this freezer jam recipe. Would you kindly send me the labels?
Chris Scheuer says
Sure, Bunny!
Aubrey says
Will this recipe work for blueberries?
Chris Scheuer says
Hi Aubrey, it's best to use a recipe specifically for blueberries.
Kathleen says
Please send the labels. I can't wait to try this recipe. Your recipes are so good and never fail.
Chris Scheuer says
I'm so glad to hear that, Kathleen! We will send the labels your way 🙂
Nancy Klunder says
Can I use less lemon juice? Although I love lemon, I want just that fresh strawberry flavor. Please send labels, I am ready for strawberry season. Thank you, Nancy Klunder
Chris Scheuer says
Hi Nancy, lemon juice interacts with the pectin to help the set of the jam. I can't taste the lemon in this jam, it's really all about the berries.
Susie Clement says
Lover your jam/jelly recipes. Pineapple habanero was a huge success in my family.
Can’t wait to make this strawberry jam.
Please send me labels too.
Chris Scheuer says
I'm so glad, Susie! Sending the labels your way 🙂
Janet Foster says
I’m making the Jam recipe today & would love the PDF labels for strawberry.
Chris Scheuer says
Sure, Janet!
Bonnie says
Would appreciate your passing along the pdf for the labels as I plan to make this today. Also, approximately how many pints does this recipe make?
Bonnie says
Also, do you use a wet or dry measuring cup to measure the berries ?
Chris Scheuer says
You use a dry measuring cup.
Chris Scheuer says
Hi Bonnie, we are happy to send the labels. It makes about 5 cups of jam or 2.5 pints. Enjoy!
Ann Marie says
This jam looks delicious! I would love to make it and use your beautiful labels !
Thank you !
Chris Scheuer says
Sure, Anne Marie!
Laurel Farnsworth says
Hello!
Making this yummy jam, I would love the pdf for the adorable labels…thank you so much!
Laurel F.
Chris Scheuer says
Sure, Laurel!
Sharon says
Please send me the labels! Can't wait to make this jam!
Chris Scheuer says
Sure, Sharon!
Sarah Heye says
I would love to have a pdf for the strawberry jam labels. Thank you.
Elaine says
Please send me the labels. I am loving every one of your jams that I make.
Chris Scheuer says
I'm so glad, Elaine! Sending the labels now 🙂
Andree says
I am really excited to try your recipe as I have been unsuccessful with my strawberry jam not setting after years of using the same recipe. Please send the PDF of the labels. Thank you!
Chris Scheuer says
Let us know how this turns out, Andree! Happy to send the labels 🙂
Bonnie says
Please forward labels please.
Chris Scheuer says
Sure, Bonnie!
Donna says
Can't wait to make this. The labels are beautiful. Please send.
Chris Scheuer says
Sure, Donna!
Sheli says
Excited to try your recipe and your labels are beautiful. Could you please send them to me?
Chris Scheuer says
Of course, Sheli!
Mary M says
I've only tried to make strawberry freezer jam once and it was not good. But now I know the secret is to use my microwave briefly. I love strawberry freezer jam, it tastes like fresh chopped strawberries! Please send me the labels so I can share the finished product!
Thank you
Chris Scheuer says
I think you'll love this one, Mary! Sending the labels your way.
Paula Zvara says
Please send me the PDF for the strawberry labels. Thank you for the recipe!!!
I’ve been making strawberry jam with the Certo gel pectin and half the time it doesn’t set up☹️
It’s still so beautiful and delicious I just use it for on top of my Greek yogurt.
I would love to have a dependable recipe!,! I ordered the jars, and plan to give them as gifts.
Do you have a similar recipe for peaches?
Thank you in advance
Chris Scheuer says
Let us know how this turns out, Paula! Happy to send the labels. We do have a peach recipe- https://thecafesucrefarine.com/super-easy-peach-freezer-jam/