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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.
Debi says
Hi, I just found your recipe and was wondering if you or any of your followers have made it using Stevia. We want the strawberry jam, but since my parents are borderline diabetics.
Debi says
(oops, it cut it off) Since they are borderline diabetics, we don't need the sugar.
Chris Scheuer says
Hi Debi, there are low sugar and no sugar jam recipes. It would be better to use one of those to ensure success.
debi says
Wellllllll I just finished my freezer jam, and it didn't set, i followed exactly what the recipe said, i made 3 batches at a cost of almost 50$ so now I am sad, what did i do wrong and can I fix it, i saw a video on adding corn starch but want your 0pinion first.
Chris Scheuer says
So sorry, Debi!! I haven't had anyone who's followed this technique have a problem with the setting.
I haven't had a problem either since I started using this technique. I would probably use the method that Certo offers for a jam that doesn't set: https://www.myfoodandfamily.com/recipe/108039/remake-directions-for-certo-freezer-jam-jelly
Donna Ash says
I’m going strawberry picking next Saturday and would love a lot of your labels!!!! This will be my first time doing freezer strawberry jam. Normally can. I’m very excited to see what I can accomplish!!!
Chris Scheuer says
Sure, Donna! Enjoy!
Patricia says
I am trying your recipe for freezer jam- I have not had luck freezing before and usually make water bath canned jam. Please send the labels- cute design!
Chris Scheuer says
Let us know how it goes, Patricia! We will send the labels 🙂
Jerri says
Hi, I'm going to try your recipe this weekend. Can you please send me some labels.
Chris Scheuer says
Of course, Jerri!
Missy Burnam says
Making the jelly now! Would love the labels! Thank you so much!
Chris Scheuer says
Sure, Missy!
Susan B. Campbell says
Thank you for sharing the freezer jam recipe and all of your hints hoping mine turns out good. Please send me the labels they are so cute! I am anxious to try the peach recipe as well.
Chris Scheuer says
Sure, Susan! Let us know how it goes 🙂
DoLee Spurgeon says
I made the Strawberry jam using your recipe and technique and I'm happy to say, it turned out perfectly. Thanks so much.
Chris Scheuer says
Yay! Thank you for letting us know, DoLee!
Marian Hoot says
This recipe was just in time since I am out of my last batch. I love making this and I love eating it more! Please send labels.
Marian Hoot
Chris Scheuer says
I'm so glad, Marian! Sending the labels your way 🙂
debi says
i love this jam and think this labels to top the jars off would be the cats meow! please send me some. and thank you in advance.
Chris Scheuer says
Sure, Debi!
Juanita Oakes says
I love your recipes and would love the labels please.
Thanks
Chris Scheuer says
Sure, Juanita!
brigitte says
oh my, please send labels. A great weekend treat,as usual with you crazy people!
Chris Scheuer says
Sure, Brigitte!
Kaye Gross says
I’d love labels please for the strawberry jam.
Chris Scheuer says
Sure, Kaye!
Michele says
This looks amazing! I can not wait to try this recipe. It has been so long since I have made jam. If you could kindly also send me the label pdf. Thanks! I love your recipes!
Chris Scheuer says
I'm so glad, Michele! Sending the labels your way.
Diane Crandall says
Using your terrific recipe I just made 28 half pints of strawberry freezer jam. It is setting now. Thanks so very much for the recipe and I would love to have the labels. I greatly appreciate everything, Diane Crandall
Chris Scheuer says
That's awesome, Diane! Sending the labels now 🙂
Martha Collins says
After making this last year I am now obligated to make it again for friends and family. it is a truly delicious, excellent, easy recipe. Thank You, Chris. May I please enjoy the labels too. Thanks, again for all you do.
Chris Scheuer says
I love that! Thanks for letting us know, Martha. We will send the labels your way!
CONNER, Joan says
Hi Chris - looking forward to trying this recipe - would love to have the labels for the strawberry freezer jam. Thank you.
Chris Scheuer says
Sure, Joan!
Karen says
Hi Chris,
Could you please send me the strawberry jam labels?Thanks so much! Karen
Chris Scheuer says
Happy to send them, Karen!
Candice says
I would enjoy receiving the labels. Thank you in advance.
Chris Scheuer says
Sending them your way, Candice!
Nancy Gray says
I am going to use this recipe, sounds so good and very pretty. I would love labels, thank you so much Touchofgray07@comcast.net
Chris Scheuer says
Sure, Nancy!
Ann Baker says
I made this recipe yesterday and absolutely loved the results! I did have to microwave the batch a second time, but it was worth it. I also set a timer and mixed the Certo and lemon for the 3 minutes. The jam was already starting to set up while I was spooning it into the jars. A beautiful deep red color. I tried some this morning - it is delicious! The grandkids are going to love this new recipe!
Chris Scheuer says
That's great, Ann! Thanks so much for sharing your results.
Terry says
Thank you!!!!! Would love to have the labels.
Chris Scheuer says
Sure, Terry!
Dina says
Hi Chris,
I have made this strawberry freezer jam several times and our family loves it. I can attest to all the goodness and how pretty it looks in the little glass jars. I still have a couple in the freezer. If you don't mind, I'd love the labels you created for this.
Thank you for sharing.
Chris Scheuer says
I'm so glad you enjoyed this, Dina! We will send the labels your way.
DenisePurvis says
Will the jars seal themselves since strawberry mixture sits for 2 hrs before adding pectin? I’m making it as I type. Thanks for the recipe. 😊❤️
Chris Scheuer says
Hi Denise, hope you enjoy the jam. This is a freezer jam so the jars do not need to seal as in a jam that is canned. Be sure to store it in the refrigerator or freezer.
DenisePurvis says
Thank You
Patricia says
Lovely! Would love the labels.
Chris Scheuer says
Sending them your way, Patricia!