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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.
Erica says
My kids will be using this recipe for a 4-H project this year. Freezer jam tastes so much fresher than canned jam. Thanks for the recipe and for the labels!
Chris Scheuer says
That's awesome, Erica! I'm so happy you can use this with them! I'll send you the labels now!
Kris says
I made a similar strawberry freezer jam recipe with my beloved Grandma when I was a young girl. I saw your recipe and you have inspired me to make freezer jam with my own granddaughter. What a great memory to pass along! Could you please send the pdf for the labels? They are super cute!
Chris Scheuer says
This is an awesome memory you'll be passing along, Kris! And a wonderful life skill too! I'll send you the labels now!
Don Elmes says
Looking forward to making this.
Chris Scheuer says
Hi Don, I've tried two times but both times it came back to me saying "Your message wasn't delivered to captaur@kwik.com because the address couldn't be found, or is unable to receive mail."
If you have another email, please let me know.
Don Elmes says
This recipe looks wonderful. My wife is in the hospital and I thought I would try this. It looks like something I could handle. I would also like the printable PDF for the labels. They look great!
Thanks for all the work you put into this.
Don Elmes
Simcoe, Ontario, Canada
Chris Scheuer says
That's so sweet, Don, that you'll make this and it will be a surprise when she gets home! Hope all goes well. Sending the labels now~
Patricia B. Wilhelm says
It is strawberry season in NC. I'm a fan of liquid fruit pectin for strawberry jam. I like the idea of microwaving just to dissolve all the crystals. I'd love to have your labels to attach to the strawberry jam I'm making now for Christmas presents. Thanks for offering them.
Chris Scheuer says
I'm with you, Patricia! Sending you the labels now.
Joy says
Can’t wait to try this. We went strawberry picking with our girls yesterday. It was the first outing for them in TWO long months. Can I get the labels?
Chris Scheuer says
How fun! I'll send you the labels now, Joy. Enjoy!
Lori says
Can I also ask for your labels? Nice job!
Chris Scheuer says
Hi Lori,
Sure! I'll get them off to you now!
Monica says
Hi Chris,
I made this jam last year and it tasted like fresh strawberries after it's been defrosted from the freezer. Delicious! Thank you for this great recipe. Your lemon curd was fantastic also!
I'd like to give the jam out as little gifts. Would you mind sending me the label for both this jam and the lemon curd?
Thanks again!
Chris Scheuer says
So happy you've enjoyed both of these recipes, Monica! I'll send both of the labels now!
Mary says
Can't wait to get my hands on some strawberries to give this recipe a try. It looks delicious. Would you share the pdf for the labels?
Thank you!
Chris Scheuer says
Hi Mary, I think you'll enjoy it! I just finished making another batch, so good! I'll send the labels now!
Debbie says
The jam looks delicous and I look forward to trying your recipe as soon as I can get fresh strawberries! Your buttermilk biscuit recipe is simplier than the one I use (I grate the butter!) . I would like the .pdf file for the labels and look forward to trying more of your recipes.
Chris Scheuer says
Thanks, Debbie, I'll send y you the labels now!
Vivian says
The color of that jam is vibrant! Hope mine turns out as well. Please send me the labels, Chris. Thank you!
Chris Scheuer says
Hi Vivian, it does stay such a pretty color since it's not cooked. The labels should be in your inbox!
Nell says
Love your website, Chris! As soon as I can fresh strawberries I’m making this! I’d love the PDF file for labels. Thank you!
Chris Scheuer says
Thanks so much, Nell. I'll send the PDF now!
Ruth says
We love strawberry freezer jam at my house! It is just wonderful. I love having it as a topping for desserts, like cheesecake, in addition to having it with bread. All your tips and hints make it so doable. ALDI has strawberries 🍓 on sale this week. I would love to have the labels. They will make the jars so special for gifting......if I can bear to give any away!!!
Chris Scheuer says
You're right, Ruth! There's nothing like homemade strawberry jam! I just sent you the labels! Enjoy!
Theresa says
Can you please send me the labels?
Chris Scheuer says
Sure! They're on the way, Theresa!
David says
Being outside the USA....
How much dry pectin should be used for this recipe..... can you provide in teaspoons or table spoons and/ or by weight in grams.
Chris Scheuer says
Hi David, this recipe is designed to use liquid pectin. I haven't tried this particular recipe with dried pectin but Kraft also makes a freezer jam that is specifically made for dry pectin: https://www.myfoodandfamily.com/recipe/050137/30-minutes-homemade-surejell-strawberry-freezer-jam
You could use the same techniques that I've specified above for this dry pectin recipe.
Stacey says
Can’t wait to try this jam, looks delicious. I would love to have the labels for the jars.
Chris Scheuer says
Sure, I'll get them right out to you, Stacey!
Karen Shelton says
Chris, I truly enjoyed reading your article on the Easy Strawberry Freezer Jam!! I have been making Strawberry Freezer Jam for years, even as a teen I helped my Mom, but some of the Tips you gave were ones I had never heard!! Thank you for sharing...
Also, I would love it if you could send me the Printable PDF File. for the labels.
The best of this is we live in NC and I went to the Strawberry Farm yesterday (no picking allowed due to COVID-19) and picked-up 2 gallons of delicious strawberries!! Your article was Hands-Down Perfect Timing!!
Thank You!!
Karen
Chris Scheuer says
Sounds like you have plenty of strawberries, Karen and there's nothing more delicious than strawberry jam from local berries! I'll send you the labels now.
Val says
This jelly will be a welcome activity while staying at home. I am looking forward to making this and have ordered my Weck jars. I would appreciate the PDF file for the label. Enjoy receiving your emails!
Chris Scheuer says
You'll be so happy you made this jam, Val. I'll send the labels now.
Aimee says
Hi Chris!
My children and I picked three buckets of strawberries yesterday here in Virginia, and we are planning on making your Fresh Strawberry Buttermilk Muffins and the Easy Strawberry Freezer Jam. I would be delighted to have the labels for the Strawberry Jam!
Thank you so much!
Chris Scheuer says
Sounds like a fun project, Aimee, you're going to be in strawberry heaven! I'll be happy to send you the labels!
Jacqui says
Looks wonderful, I would love to have the PDF file for the strawberry jar labels,
thank you
Chris Scheuer says
Sure! I'll send them off now, Jacqui!
Karen says
Hi Chris!
The strawberry jam looks yummy!Please send me the PDF for the strawberry jam labels!Thanks!
Chris Scheuer says
Hi Karen, thanks! The labels should be in your inbox.
Sharon Gilmore says
I would love some labels! First time making jam😁
Chris Scheuer says
Bravo, Sharon! I think you'll never turn back! Sending you the labels now!
Sue Hartzell says
Oh, yes, I'd love the labels for my jars. Just made my second batch of lemon curd, and the cute labels make it "giftable". Can't wait to try this. Our strawberries, on the Central Coast of California, are just in, and quite unbelievable.
Thank you!
Chris Scheuer says
Hi Sue, I'm glad you're enjoying the lemon curd! The strawberry jam labels are on the way!
Carol says
Hi Chris, I just made your Mango Jalapeno Jam last week and love it and gifted a jar today. I would love the labels for the strawberry jam as well. Thanks so much.
Chris Scheuer says
That's awesome, Carol. The labels make this stuff fun to give away. I'll send them off now.
Brigitte says
Hi Chris,
Just wanted to tell you that I had never tried making freezer jam until last year. I had always made traditional jam but then at one point I stopped making jam because of all the work that was involved until last year when I saw your post on the strawberry freezer jam I just had to try it. I am telling you it was delish and it practly flew out of my freezer, my kids and grandchildren loved it. I had to control myself from eating a whole jar while it was sitting on the counter to see if it was ready or not. From that point I have made pretty much all of the jam and jelly recipes that you have posted and they have all turned out great. I love that you are creating labels for these beautiful little jewels because it is hard to tell sometimes when they are all stacked in the freezer what they are.
Can you please send me the PDF label for the strawberry jam, thank you and may God bless you and your family
Brigitte, from Canada
Chris Scheuer says
Haha! I love that the jam flew out of your freezer! I know exactly what you mean 🙂 I too love the way the labels keep things a little more organized in the freezer. I'll send you the labels shortly!
Candice says
I love love your site and recipes! I can’t wait one more month to get farm fresh berries! Please send me labels!
Also, do you have source for your pretty small jam/jelly jars you can share?
Thank you for making this Covid hibernation tolerable!!
Candy
Chris Scheuer says
Hi Candy, thanks so much! I'll send you the labels now. The tall jars and the round squat jars are made by Weck. You can find the tall ones on Amazon: https://amzn.to/2WbJCRi
The round squat ones are a little harder to find in the US. I got mine in England a few years ago.
The jars with the labels are from Amazon: https://amzn.to/3cgmDKt
Tricia says
The jam looks delicious and I will make it once we have strawberry picking season. I would love to have your labels. Thank you. Your blog is lovely. I know your husband is your photographer and I think your blog is one of the most beautifully photographed. One of the best!!!!
Chris Scheuer says
Thank you for this kind comment, Tricia I'll send you the labels!