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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.
Helene says
Would you please send me the labels. It’s almost strawberry time? Thanks.
Chris Scheuer says
Sure, Helene!
Jaimie says
Made the freezer jam per your instructions with freshly picked berries (albeit late berries)! It is a beautiful color-ordered the small Weck jars to transfer the jam into. Thank you! May I have the labels?
Chris Scheuer says
Awesome, Jaimie! Sending the labels your way.
Lori Zacharko says
I will be picking berries Sunday and making this yummy jam. Would love the labels to attach. Thank you so much!
Chris Scheuer says
Sure, Lori!
Marissa says
Hi, I'm interested in making this recipe but have a question about the amount of strawberries to use. The recipe calls for 1 quart (which is 4 cups) of strawberries, but then only 2 cups of the mashed strawberries is combined with the 4 cups of sugar and later the liquid pectin and lemon juice. I don't see mention of what to do with the remaining 2 cups of mashed strawberries, or am I reading the recipe wrong?
Chris Scheuer says
Hi Marissa, you will need to purchase or pick a quart (4 cups) of strawberries to equal right around 2 cups of crushed berries for the recipe. Measure exactly 2 cups of crushed berries (to ensure a good set), that's the important part. Enjoy!
Kristie says
Would love those beautiful labels
Chris Scheuer says
Sure, Kristie!
Deb says
This turned out to be some beautiful jam! Would love the pdf for the labels! Thanks!
Chris Scheuer says
Yay! Thanks for letting us know, Deb! Sending the labels your way.
Shirley says
Love this recipe! Letting it sit out for 24 hours leaves time to make home made bread to go with it for gifting! Please send me the labels. Thank you so much!
Chris Scheuer says
Great idea, Shirley! Sending the labels 🙂
Jennifer Dreisbach says
This recipe is the best! I am on my fourth batch and have shared with many friends. I followed the directions carefully and each time did another 3 minutes in the microwave after the 2 hours. It set up perfectly and tastes delicious. Could you please send me the pdf for the labels also please? Those would add the perfect touch. Thanks!
Chris Scheuer says
Yay! Thanks for sharing your results, Jennifer! Sending the labels your way 🙂
Julia says
Hey- I would love to have the pdf for the cute labels! Making these for teacher’s gifts. Grateful for the inspirational verse.
Chris Scheuer says
Sure, Julia!
Annie says
I’d love a copy of your beautiful labels. Also, how many small
Mason jars of jam would this recipe make?
Chris Scheuer says
Sure, Annie! It makes 5 cups of jam, so it depends on the size of your jars.
Joetta says
I would like the labels please
Chris Scheuer says
Sure, Joetta!
Marla Rush says
I’m about to go buy berries and give this a try! (And I’d love to make them “CUTE” with your fun labels!! I also want to try your pineapple habanero jelly and would love those labels as well!!
Chris Scheuer says
Sure, Marla!
Nancy says
My granddaughters and I made this jam with our fresh picked strawberries and OH MY GOSH the jam is delicious!!!
The color is beautiful, the consistency is perfect and the flavor is outstanding.
We followed your easy instructions to the letter and very happy with the results.
Thank you so very much.
Chris Scheuer says
Awesome! Thanks for letting us know, Nancy!
Susie M. says
Making ham first time today! Have always done old, quick way before. I would so appreciate the labels!!❣️ Thank you 😊
Chris Scheuer says
Sure, Susie!
Dawn says
I'm about to make this as soon as I get to the strawberry farm. May I please have the labels? Thank you.
Chris Scheuer says
Sure, Dawn!
Deb Miller says
Hello! May I please have your pdf for the labels? I’m going to try making your jam and the labels are so cute! Maybe these could be Christmas Gifts for my club girlfriends?!!
Thank you!
Chris Scheuer says
Great idea, Deb! Sending them your way 🙂
Pamela J. Smith says
I would like the labels, please. I enjoyed your inspiration. Many blessings, Pam Smith
Chris Scheuer says
Sure, Pam!
Vicky Leahy says
About to use this recipe sounds yummy would love some labels Thank you for sharing.
Chris Scheuer says
We will email them, Vicky!
Syl says
Would appreciate the labels… looking forward to trying the recipe today. Thanks!
Paula Hamilton says
I would love to have the pdf for the strawberry jam labels! I will be making this tomorrow.
Chris Scheuer says
Sure, Paula!
Tish says
I would love a pdf of your labels. I will definitely be trying your recipe for freezer jam. I have never used lemon juice in it but will definitely try it. Thank you so much for sharing!
Chris Scheuer says
Sure, Tish! Let us know how it goes 🙂
Jamie says
Beautiful labels. I would love to have you send me a printable.
Chris Scheuer says
Sending them now, Jamie!
Donna says
Would love some of you fun labels. Thanks so much.
Chris Scheuer says
Sure, Donna!
Tammy says
Could I please have the PDF file for the labels. I can't wait to make the jam! Thank U!
Chris Scheuer says
Sure, Tammy!
Jamie says
What beautiful labels for beautiful jam. I would love your labels, please! Thank you so much!
Chris Scheuer says
Thanks, Jamie! Sending them your way 🙂
Heather says
Thank you so much for sharing. I look forward to making the jam this evening. The labels will be a classy touch.
Chris Scheuer says
Enjoy, Heather!
Georgia says
Made strawberry freezer jam tonight and thankful for the tips; I had to use them! Please forward the pdf for the labels. Next will be the biscuits!
Chris Scheuer says
Awesome! Sending the labels your way, Georgia!