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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.
Monica Kietzke says
Excited to try this recipe with my 20yo son! I still remember the amazing freezer jam my Mom & Aunt made. Would love the labels! Will be back to review after making them this weekend.
Chris Scheuer says
I love that, Monica! We will send the labels your way.
Grace says
The jam is amazing! Just like the jam my mom makes (that I love!) I must’ve done heaping cups of strawberries because my first batch didn’t set and I had some leftover. I stuck them in the freezer already but can obviously take them out and thaw. How should I remedy my mistake? I know I’ll need to add more pectin but any idea how much? Thanks so much in advance!
Chris Scheuer says
Hi Grace, Certo, the makers of liquid pectin have a remedy for jam that doesn't set. Here it is: https://www.myfoodandfamily.com/recipe/107820/certo-cooked-jam-jelly-remake-directions
Anna says
Thank you so much for this recipe! The instructions were easy to follow, it came out perfectly!
This will be my go to strawberry freezer jam from now on.
Anna
Chris Scheuer says
That's great, Anna! Thanks for leaving a review 🙂
Cheryl says
May I please use your beautiful labels? Thank you for sharing them and your tips.😋❤️
Chris Scheuer says
Sure, Cheryl!
Brenna McCarthy says
Loved this jam so much! My kids can't get enough! Could you please send me the PDF labels?
Chris Scheuer says
Yay! Thanks for letting us know, Brenna! Happy to send the labels your way.
Cindy J says
I'm excited to try your strawberry and peach freezer jam recipes this year! Thank you for the tip to double the pectin in my peach jam. I would also love your labels.
Chris Scheuer says
Hope you enjoy it, Cindy! We are happy to send the labels.
Trish says
I loved this strawberry freezer jam recipe! Thank you so much. I would love the labels as well!
Where can I buy the tulip-shaped jelly jars shown above?
Thank you!
Chris Scheuer says
I'm so glad, Trish! We are happy to send the labels. And this is the link for the jars- https://weckjars.com/product/902-deco-jar/
ginny says
Looking forward to making this freezer jam. I would love a copy of your labels, thank you!
Chris Scheuer says
Sure, Ginny!
Teri Forsyth says
Thank you for the recipe and hints to make it. I would love your labels for my lids please
Teri
Chris Scheuer says
Sure, Teri!
Linda Miller says
I just found this recipe for your freezer jam. Sounds super easy. I plan to buy some strawberries as they are in season now and try
my luck at this. we love strawberries and make smoothies with them and chop them up for topping. Please send me your labels.
Thank you for sharing. Linda Miller. June 5, 2022. at 10:30 a.m.
Chris Scheuer says
Sending them your way, Linda 🙂
Jada says
2 cups of fruit and FOUR cups of sugar? Is that correct or did I miss something even tho I read this recipe numerous times?
Chris Scheuer says
Hi Jada, you are correct. This is jam and you only use a small spoonful per serving. There are low-sugar and no-sugar jam recipes out there. I think you might prefer one of those but, as you can read from the many comments, this jam is very delicious.
Rosemary Garski says
We’re making this recipe for our Family Reunion as a gift for attending. Would love the labels too. So excited to give a homemade gift.
Chris Scheuer says
Great idea, Rosemary!
Christy says
I would love a set of labels. I'm making the strawberry jam tomorrow and the strawberry peach next week. Thank you!
Chris Scheuer says
Sure, Christy!
Ellen says
Would love the labels
Chris Scheuer says
Sure, Ellen!
Donna Haroldsen says
Just made this jelly. Super easy and super tasty! Looks beautiful and turned out great. Could I get a copy of the labels? Thanks so much.
Chris Scheuer says
Awesome! Thanks, Donna. We are happy to send the labels.
Lorna Puryear says
I cant wait to try this receipe! Have you tried it with a low sugar liquid pectin?
Im going to make the strawberry and peach & would love the labels.
Thanks
Chris Scheuer says
Hi Lorna, because jam making is an exact science it's best to use a recipe specifically formulated for low sugar pectin. We are happy to send the labels.
Gayle Brandon says
Great tips. Would enjoy the labels pls!
Chris Scheuer says
Sure, Gayle!
Linda Harrison says
I would also love the labels.
My sugar is still grainy and I’ve even refrigerated overnight. I hope you see this before I let it get to room temperature and add the certo if you can give advice.
Thanks.
Chris Scheuer says
Hi Linda, Sorry you be had trouble with this recipe but the jam should not be refrigerated. If you refrigerate it, the sugar will not dissolve. I would let it come back to room temperature then stir and microwave until it’s not grainy BEFORE adding the certo.
Liz sheldon says
Looking forward to making freezer jam this year. Love the labels would love pdf so I can print them. Also intrigued with those cute jars. Where does one find them? Thanks
Chris Scheuer says
Sending the labels your way, Liz. And these are the jars- https://weckjars.com/product/902-deco-jar/
Rhonda Froelich says
I’m super excited to try this recipe! I would love the label PDF. Thank you!
Chris Scheuer says
Sure, Rhonda!
Rita Sneva says
I am so excited to make this delicious jam. I would love to receive some labels as well. Thank you!
Chris Scheuer says
Sure, Rita!
Angie says
I would love your label! Your jam is delicious!
Chris Scheuer says
Thanks, Angie! Sending them your way!
Ashley says
Thank you so much for the delicious looking strawberry jam recipe, this will be my first time making freezer jam. I’d love the pdf for your adorable labels. I’m off to buy liquid pectin and jelly jars. Thanks again!
Kindly, Ashley
Chris Scheuer says
Enjoy, Ashley!
Mary Sutton says
Would love labels for the best strawberry freezer jam, and for you strawberry balsamic black pepper freezer jam
Thank you
Chris Scheuer says
Sending them your way, Mary!
Elizabeth Belongia says
Can't wait to make this strawberry jam. Would love the labels. Thank you. Betsy
Chris Scheuer says
Sure, Betsy!
Jackie says
May I please have the labels?! These are adorable. I've made the jam and absolutely delicious. And thank you!
Jackie
Chris Scheuer says
Thanks, Jackie! Sending them your way.
Sheri Riggs says
Would love your label! This is delicious!
Chris Scheuer says
Thanks, Sheri! Sending them your way.
Ellen says
Just finished the 24-hr cure on a batch with freshly picked berries from Michigan. It’s fantastic! I’d love a copy of the labels to finish off my masterpiece. Thank you!
Chris Scheuer says
Yay! Thanks for letting us know, Ellen! Sending the labels your way 🙂
Judy Dalzell says
I'd love the pdf for the strawberry and peach freezer jams. The strawberry jam is great! Looking forward to trying the peach jam.
Chris Scheuer says
Sure, Judy!