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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.
Mariana says
Hello from San Miguel de Allende, México.
Your recipes are fabulous.
I am doing your strawberry freezer jam.
Please send me the printable labels if they are still available.
Thank you
Chris Scheuer says
Thank you, Mariana! We will send the labels.
Crysti says
I am making this Recipe. Can you send me the PDF for the Labels please
Chris Scheuer says
Sure, Crysti!
Cynthia Henrie says
I am getting ready to make the strawberry freezer jam. I would very much appreciate the labels.
Thank you,
Cynthia from Wyoming
Chris Scheuer says
Sending them your way, Cynthia!
Dennise Gello says
Would love the labels sent to me
Chris Scheuer says
Sure, Dennise!
Lynn Dunham says
I made this freezer jam and it was amazing. A few weeks back I made one using powder pectin and it failed. I plan on using this recipe with blueberries, I hope it turns out as good as the strawberry did. Thanks so much for this wonderful recipe. I would love to leave you 5 stars and a great review but cannot seem to find a place for it.
Chris Scheuer says
Thanks, Lynn! And we have a recipe for blueberry jam- https://thecafesucrefarine.com/easy-30-minute-blueberry-jam/
Lynn Dunham says
I wanted to leave an update. I enjoyed the strawberry so much I thought I would try it with blueberries so I rough chopped my fresh blueberries in the food processor measured out two cups follow this recipe exactly the way the strawberry was written and it turned out amazing.
Chris Scheuer says
Thanks, Lynn!
Starlene & Franz Steiner says
Dear Chris & Scott:
Love your site. Your love for food has inspired me to cook healthy food from scratch. Love your gift from the Lord. Getting very excited to try so many of the recipes you have created. Especially the breads. Getting into making jams too so could you please send me these beautiful strawberry labels. Thank you so much. Starlene
Chris Scheuer says
Thank you for the kind comment, Starlene! We are happy to send the labels your way.
Diane says
Wish me luck..going to make today..could I please get the labels..so cute
Chris Scheuer says
Sure, Diane!
Lana says
Another great recipe from you that I will do for Christmas gifts. Please send labels. Thank you
Chris Scheuer says
Sure, Lana!
Colleen says
Haven’t made for years. Looking forward to using you recipe. Would also like the labels for Christmas giving.
Chris Scheuer says
Sending them your way, Colleen!
Jennifer Rohrbough says
I am going to try this strawberry freezer jam with my junior high home economics class. Could you please send the labels? I'll let you know how the kids enjoyed making this.
Jennifer
Chris Scheuer says
I love that, Jennifer! Let us know how it goes. We will send the labels your way!
Jessica says
I'm going to try this!! I have strawberries in my freezer from our garden over the summer, do you think those would be good to use or no since they're already frozen?
Could you please send me the labels also?
Thank you so much!
Chris Scheuer says
Yes, that should be fine, Jessica. Just thaw them before you start. We will send the labels!
Ann Klicar says
Please provide FREE PRINTABLE LABELS
Thank you
Ann Klicar
Chris Scheuer says
Sure, Ann!
Haesook Um says
Thank you for sharing the amazing recipe. Could you share the label for me?
Chris Scheuer says
Sure, Haesook!
Jackie says
Could I still get the Strawberry Jam labels? Please and thank you!
Chris Scheuer says
Sure, Jackie!
Joan says
Oh my goodness...What a beautiful, generous strawberry Jam printable..I can't wait to make your Jam and embellish the mason jar so perfectly..Thank you so much.
Chris Scheuer says
Enjoy, Joan!
Patty says
Live this radio receipt.
I'm ready for labels please!
Chris Scheuer says
Sure, Patty!
Kelsey cook says
I love this recipe so much! Now that peaches are in season I wondered if I could use same recipe but sub peaches, would still work? Thanks
Chris Scheuer says
Hi Kelsey, it's best to use a jam recipe specifically for the kind of fruit you have because they all have different levels of pectin. We have a peach jam recipe that I think you will love! Here it is- https://thecafesucrefarine.com/super-easy-peach-freezer-jam/
Barbara says
I just made a batch. Please send the cute labels.
Thanks!
Chris Scheuer says
Sure, Barbara!
Debbie says
Your recipe was so clear and our jam turned out perfectly. My mom always made strawberry jam and my children missed it. I made so many jars that I have plenty to give. Please send me your printable labels for the gifts. Thank you so much!
Chris Scheuer says
That's awesome, Debbie! We will send the labels your way.
Linda Gardone says
Great recipe!! Please send me the labels. Thanks you 🙂
Chris Scheuer says
Sure, Linda!
Debbie says
Would you send me the strawberry label
Easy recipe
Chris Scheuer says
Sure, Debbie!
Kelsie says
So easy and delicious! I would love the labels! Thank you!
Chris Scheuer says
Sure, Kelsie!
Michelle H says
Hi, so I made this & followed your directions and amounts perfectly. But, the jam is really “watery”. I have all but one jar sitting on the counter for the 24 hours, as in the directions. But I put one jar in the fridge to see if it jelled up some more, but it didn’t ☹️🤔. I was reading other recipes for Strawberry Freezer Jam & they say to boil the pectin (and lemon juice) for 1 solid minute, then mix with strawberries.
So, did you forget to add that step to the directions? Or does leaving the jars on the counter for 24 hrs, cause it to jell somehow? I’ve made regular jam many times 🤔
Chris Scheuer says
Hi Michelle, I'm sorry you had trouble with this recipe - it's difficult to say what went wrong without having been right there in the kitchen with you. Sometimes the jam does take longer to set but it should be set up within 24 hours.
The recipe is correct as written. Recipes that call for powdered pectin instruct to boil the pectin for 1 minute. This recipe calls for liquid pectin and you do not need to boil it. Powdered and liquid pectin are not interchangeable.
Pam Gess says
Haven’t tried this yet but am excited to do so. I know strawberry season has past but will surely be doing this next year As you can still find strawberries in grocery is it still ok to do now? I would love some labels. If it turns out I am planning to give to others
Chris Scheuer says
Hi Pam, we'll be happy to send the labels.
Regarding your question, the quality of your strawberries will determine the quality of your jam. So if you can find fabulous grocery store strawberries, go for it! If not, I would wait and make some other type of jam, that you can get good quality fruit for.
Sandra says
Hi, I also followed this recipe and it turned out delicious but very liquidy,..more like a sauce for icecrem then jam. Having reviewed this recipe with the one on the back of the certo box it woild appear that the 1 quart of strawberries (4 cups) is alot more then what it is calling for. Could that be an error?
Thank you,..my family has enjoyed it very much just the same.
Chris Scheuer says
Hi Sandra, I'm so happy you've enjoyed the jam despite the fact that it didn't set properly.
If you read the instructions, it says that you need to purchase 4 cups of whole strawberries but you only use two cups of CRUSHED berries. Check out step 3 in the instructions.
Using more strawberries than is called for would be why it is liquidy.
I have tried to clarify some things but these are exactly the same proportions as called for on the Certo box - 2 cups of crushed berries to 4 cups of sugar.
Hopefully, you can enjoy this as a lovely sauce for ice cream, pancakes, etc!
Kind regards,
Chris
Michelle H says
I’m excited try this recipe! My strawberries are waiting ☺️. I’ve made regular cooked jam, but love the idea that this kind tastes so much fresher! Also I LOVE the Bible verses in your recipes, it just makes me smile 😃, thank you!
Please send me the labels & thank you ☺️
Chris Scheuer says
Thank you, Michelle! We will send the labels 🙂
Mary Stevens says
Thank you! Great receipe, easy and delicious. I would love to have the labels.
Chris Scheuer says
Sure, Mary!
Inari says
Made the jam and it turned out very well. I followed the instructions exactly and had no issues with jelling.
Would love to have some labels as well now that the jam is done.
Thank you for a great recipe.
Chris Scheuer says
Thanks for letting us know, Inari! We will send the labels your way.
Chris Scheuer says
The labels were not able to be delivered. Could there be an error in your email address?