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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.
Jenny says
My father enjoyed freezer jam growing up as a kid and I’m so excited to try this recipe and create those same memories for my kids. Thank you for sharing and I would love the PDF of your beautiful label if possible. Thank you and can’t wait to have a taste of spring during the cold New England winter!
Chris Scheuer says
I love that, Jenny! We will send the labels your way.
Carolyne says
My jam is done & turned out great. Not gritty at all & the fruit is nicely dispersed throughout the jars. Every jar has completely solidified in less than 2 hrs. Can’t wait for my labels!!!! TIA
Chris Scheuer says
Awesome! Thanks for letting us know, Carolyne!
Jean says
Hi I haven’t made jam in years and have never done freezer jam. My son has a farmers market near him that has the most beautiful sweet berries. I already froze one flat but I want to get another and am wondering if your recipe can be doubled or tripled or should they be done one batch at a time.
Thanks, Jean
Chris Scheuer says
Hi Jean, I love that you have access to such wonderful berries! Regarding your question, it's best, to ensure great results, do make the jam in batches. I often have two or three bowls going at the same time. It's much easier to get the sugar dissolved that way. ENJOY!
Jean says
Ok will do. I wanted to make sure first before I do it. I forgot to ask if I can get those pretty labels? I’m very excited about making the jam. Thank you Chris.
Chris Scheuer says
Yes!
GS says
Hello, Chris -- We are finally enjoying the long-awaited Oregon Hood strawberries here (3 weeks behind this season, due to an abnormally cold, wet Spring). Worth every bit of the wait (no better berry fresh off the plant than Hoods -- deep red all the way through, juicy & sweet, and so fragile they have a very short season, so not many growers provide them -- but once you've had them, no other variety will do. I am hoping to have enough left (after devouring most of them straight, and in shortcake & crepes!) --to make some of your jam. I may try the lovely jars you suggest -- and would love to have the labels pdf sent to me, to make them pretty, for gifting! Thank you for your recipe!
Chris Scheuer says
They sound wonderful, GS. We will send the labels!
Mary V says
Making the jam today. Would love a pdf of the labels. Thanks!
Chris Scheuer says
Sure, Mary!
Beth Keller says
First time jam maker—would love the labels, please! Thanks!
Chris Scheuer says
Yay! Sending them now, Beth!
Diane Tofano says
Excited to try this recipe. Could you send me the labels so I can print them prior to making the jam. Thank you.
Chris Scheuer says
Sure, Diane!
Carolyne says
We have had nothing but rain & bad weather so the berries in our local fields are terrible. I just want to make one batch to tide us over to next year. I know the flavour won’t be the same but the berries in the stores look & taste much better. I feel like I’m sinning using store bought berries but…. Oh & I would also love the labels🍓
Chris Scheuer says
Store-bought berries are fine, Carolyn! We will send the labels!
Christina says
Hi! I made a beautiful strawberry Jam last year with the microwave trick but apparently didn't save the recipe ... is this the same, just updated? I noticed the 2022 date on it. It looks very similar so I just want to be sure! I have 8 qts of berries waiting with anticipation! Thanks!
Chris Scheuer says
Yes, this is the same recipe. I like to update the post each spring as we have so many new readers. ENJOY!
Christina says
Thank you greatly!
Susan Graby says
My grandchildren and I picked 14 lbs of strawberries today! I plan to make your freezer jam tomorrow. If you can send me the PDF of your beautiful labels I would appreciate it. I love your recipes and look forward to you (almost) daily emails. Thank you!
Susan Graby,
Bothell, WA
Chris Scheuer says
That's great, Susan! Sending the labels your way 🙂
Tom says
WOW! I don't ever give feedback but in this case I must make an exception. My grandmother, mother and myself have always had issues with strawberry freezer jam. I was a professional chef at one point in my life. This recipe is the best! I can't thank you enough to allow me to enjoy the fresh taste of Michigan strawberries for the entire year! I'll be back to look for a freezer peach recipe once the Georgia peaches come in.
Chris Scheuer says
Thank you so much for taking the time to let us know, Tom! I'm so happy to hear you had success with this recipe. And we have a great peach jam!
Becky Reich says
So far the jam looks good. Anxious to try it. Can I get the pdf for the labels please?
Chris Scheuer says
Of course, Becky!
Wendy says
Thanks for the recipe:). Please send labels!
Chris Scheuer says
Sure, Wendy!
Michelle says
Hi - Will be making your strawberry freezer jam this weekend - Can't wait! Could you send me your labels please and thank you!
Chris Scheuer says
Sure, Michelle!
Gayann says
Chris, I have made so many of your jams and loved them all! Strawberries just went on sale, and I will be making a batch for my Church Bake Sale…may I have the labels please?
Chris Scheuer says
That's great, Gayann! Sending the labels your way.
Donna says
I am looking forward to making strawberry freezer jam for the first time with my granddaughters. I love all the detail you have given with your recipe and anticipate a wonderful outcome. Your labels are adorable and will finish off our jars perfectly!
Chris Scheuer says
It's a wonderful project to make with kids, Donna! We will send the labels your way.
Amanda says
Is there a way to use a stovetop instead of microwave?
Chris Scheuer says
Hi Amanda, yes you could definitely do this on the stovetop. You don't want to cook it too long, just enough to warm it so that the sugar dissolves.
John Nickel says
We followed your instructions for strawberry freezer jam, and so far it seems to turning out. would you please send me the label instructions.
Thanks
Chris Scheuer says
Sure, John!
Diane says
Would love the labels, thankyou
Chris Scheuer says
Sure, Diane!
CarolAnn Petersen says
Looking forward to making this jam tomorrow. Very grateful for you explicit and encouraging comments. I would like some labels, please. Thank you for all
Chris Scheuer says
Thanks for the kind words, CarolAnn 🙂 We will send the labels.
Gary G says
my wife and kids love this recipe, would love pdf for labels , very cool. Looking forward to trying other recipes. God Bless
Chris Scheuer says
I'm so glad, Gary! We will send the labels your way.
Judy says
I am going to make your jam and would like some labels, please. Judy
Chris Scheuer says
Happy to send them, Judy!
Sheryl Oliver says
I would love the PDF labels you mentioned. Making strawberry jam to in Ottawa, Ontario Canada. Using our local farmers strawberries Shouldice Farms.
Thank you!
Sheryl
Chris Scheuer says
Sure, Sheryl! Enjoy!
Arlene says
I made this yesterday, got up this morning and it has not set. What can I do?
Chris Scheuer says
Hi Arlene, I'm sorry your jam didn't set but it's hard to say why without having been right there in the kitchen with you. Two reasons that jam doesn't set are, as mentioned in the post, if you alter the exact proportions of sugar and/or fruit or if the sugar has not thoroughly dissolved before adding the pectin.
Certo, the makers of liquid pectin have some advice for this that you could follow: https://www.myfoodandfamily.com/recipe/107820/certo-cooked-jam-jelly-remake-directions
If that doesn't work, you will have a delicious ice cream topping!
joan marshall says
would love the labels first time to make your jam
Chris Scheuer says
Sure, Joan!
Arlene says
Would love the pdf for the labels, making my jam as soon as I send this off.
Chris Scheuer says
Sending the labels your way!
BJ Thompson says
Just finished hulling some beautiful Michigan berries. On my way to the store for liquid pectin, sugar and jars. Please send label pdf.
Ok to double recipe?
Thank you!
Chris Scheuer says
Hi BJ, hope you enjoy it!
Regarding your question, to ensure success, it's better not to double. Just use two bowls and you'll be fine! We will be happy to send the labels.
Richelle says
So funny, we just made it this past weekend with some local MI strawberries. It turned out amazing (very sweet, but very good) and we actually quadrupled the recipe !! Lots in the freezer to give as gifts, and last a year.
Chris Scheuer says
Wow! That's great, Richelle.