This post may contain affiliate links. For more information, see our privacy policy.
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
-
To ensure success, read the Café Tips above in the post before starting this recipe.
-
Wash and rinse glass jars (or plastic containers) and lids in the dishwasher or with hot soapy water. Dry thoroughly.
-
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).
-
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!)
-
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 )
-
*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.
-
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.
-
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.)
-
Combine the liquid pectin and lemon juice in a small bowl. Add to strawberry mixture; stir for 3 minutes (no cheating, set a timer).
-
Fill containers to within ½ inch of the top. Don't fill any higher as the mixture will expand a bit in the freezer.
-
Wipe off the top edges of containers and cover with lids. Let stand at room temperature for 24 hours.
-
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.
Kathy says
Thank you for sharing your recipes. I made two batches of your strawberry freezer jam. I can’t wait to try them.
Chris Scheuer says
You're welcome, Kathy! I'll send the labels now!
Cheryl says
I haven’t tried this recipe yet but I will next week. It sounds delicious.
Could you please send me the pdf for the labels.
Thank you
Chris Scheuer says
Thanks, Cheryl! I'll send the labels now!
Julia says
I've not had time to make jam for several years but the pandemic has hit my industry hard, which means I have more time to do things I enjoy, such as making jam. I'm looking forward to using your recipe, especially since our strawberries are superb this year.
For readers who are having trouble finding yeast in stores - many restaurants are willing to sell yeast in bulk these days.
I'd love to have the PDF of the labels, when you have time. Thanks for sharing so generously.
Enjoy this wonderful season of abundance, in spite of everything.
Chris Scheuer says
Thanks so much, Julia! I'll be happy to send you the labels.
Lynn Peachey says
hi!! can't wait to make some yummy jam! are you still wiling to send the PDF for labels?
Thanks so much!
Lynn
Chris Scheuer says
Sure! I'll send them now! Enjoy!
Lois says
This jam is WONDERFUL and so easy to make!!! Thank you
Chris Scheuer says
Thanks, Lois! So happy you enjoyed it! 💕
Allison says
Hi, there, Chris! I used -- and loved -- this jam recipe last summer, but need to improvise a way to store it in bulk in my overly packed, tiny freezer. Can I store it in freezer Ziplock bags (flattened), then thaw and pour into jars for later? I just don't have the storage capacity for the jars this year and have buckets of berries that are waiting to become jam! Thanks for any insights, as I know this changes your recipe a bit.
Chris Scheuer says
Wonderful! I'll send you both sets of labels, Nancy!
Chris Scheuer says
Hi Allison, you can definitely store this jam in ziplock bags. I would freeze the bags flat on a sheet pan until frozen, just in case there's any leakage.
Nancy says
I have made the strawberry jam twice with great results. Your instructions leave nothing to the imagination! I also love the mango pepper jelly and would love the labels for both. Thank you so much.
Brenda says
Could I please have the pdf for the labels. I made the jam last year but don't didn't get any labels (might not of had them then, lol). I'm gonna make the jam again as soon as the berries are ready here, about 10 more days-yaaay. Also wanted to mention I also made a different one using your recipe. I had an old recipe and I applied it to yours. It's strawberry pineapple jam (extremely good). Use 1 3/4 cups crushed strawberries, 1/2 cup crushed drained pineapple (canned), 4 1/2 cup sugar 1/4 cup lemon juice and the pouch of Certo liquid pectin. If you haven't tried it yet Chris, you should, it's really good. Last year I made your cherry jam (12 jars), this strawberry jam (12 jars) and the strawberry jam with pineapple (12) and we're almost out. Thanks again for your wonderful recipes. I'm cooking like crazy during this pandemic
Chris Scheuer says
You are the jam queen, Brenda! That's so awesome. I'll send you the labels now. Yes, you're right, I just created the labels this year so they wouldn't have been available last year. I love having the labels for gift giving and also to keep things organized in the freezer.
The strawberry pineapple jam sounds wonderful!
Denise L Epperson says
I would love the pdf for your label. Thank you so much for the recipe. Can't wait to try it.
Chris Scheuer says
Hi Denise, just sent you the labels. Hope you enjoy the jam!
Jacqui says
Can this recipe be doubled?
Chris Scheuer says
It's better to make 2 separate batches with jam than to double the recipe.
Debra says
Could I substitute monk sugar
Chris Scheuer says
Hi Debra, I haven't tried this so I don't want to say. There are low sugar recipes that you might want to look into.
Rachel says
This jam is awesome! I would love to get the PDF labels :). Thank you!
Chris Scheuer says
Hi Rachel, I'm so happy you're enjoying the jam! I get the labels off to you now!
Nicole says
Hi there!!
I am looking forward to trying this recipe.
We just went strawberry picking and this jam would be perfect for using up some of them.
However, the only pectin I was able to find was a powder-type made by “Ball”. Would you have any suggestions on how to convert this to the liquid-type you suggested?
Any information would be helpful.
PS~ I love your recipes!!
Chris Scheuer says
Hi Nicole,
Regarding the pectin, I would follow the directions (as far as amounts of fruit and sugar) that are on the Ball insert, then use our tips for making the jam (the stint in the microwave and stirring). You should be fine.
I'll send the labels now!
Rhonda says
Hi there thanks for sharing this recipe, I am going to try it on the weekend. Could you please send me the PDF for the labels?
Chris Scheuer says
Sure! I'll be happy to send you the labels.
Gale Crudup says
Chris,
I have ordered the Weck jars from Amazon and should receive them tomorrow! I am so excited about making the beautiful jam and using it to make the Strawberry Jam Tart! Would you please send me the Strawberry Jam labels?
I made the Rosemary Shortbread and gave as gifts with your adorable labels! The shortbread is the best! A friend of mine said that it is now her favorite cookie! 🤗
Thank you so much for brightening my days as well as others!
Gale Crudup
Gale Crudup says
Please send me the strawberry labels! I think you may not have received my e-mail!
Thanks!
Gale Crudup
Chris Scheuer says
Oops, sorry Gale, somehow this slipped by. Just sent you the labels. If you don't see them, check your junk email. Sometimes stuff ends up there.
Brenda Brinn says
The recipe sounds amazing. I would also love to have the PDF for the labels. Thanks so much.
Chris Scheuer says
Hi Brenda, I'll send you the labels now!
Nancy Ashbaugh says
Hi Chris -
I've just found your website/blog when searching for jam recipes. You make (freezer) jam sound so easy and give so many tips that I actually think I can pull it off. I'm headed to the kitchen as soon as I post this comment to try this strawberry freezer jam recipe and your sweet cherry freezer jam recipe. (Will report back on how it goes.)
I do have a question though: Do you have a recipe or recommendation for using frozen strawberries, frozen sweet cherries, AND frozen cranberries together into one freezer jam?
Thanks Much!! Nancy
Chris Scheuer says
Hi Nancy,
Welcome to The Café! I hope you enjoy the freezer jam.
Regarding the multi-fruit jam, I don't have a recipe for freezer jam including those fruits. I would probably go with an old fashioned jam recipe that doesn't require pectin. Just sugar and fruit and simmering it to the thickness that you desire.
Sharon H. says
Well I’m giving up on baking bread just now because yeast is in such short supply. . Strawberries are just coming into our farmer's market so I’m going to give your freezer jam a try. I’m hoping I can find the pectin you suggested. May I also get the PDF for the jar lids? Thanks for your inspiration.
Chris Scheuer says
I wish you were my neighbor. Someone gifted me a pound of yeast. I would be happy to give you some!
I think you'll really enjoy the jam though and I'll be happy to send you the pdf!
Nancy says
I finally had the opportunity to make this jam - out of this world delicious!! Please send me the PDF for the labels so I can make the jars beautiful. Thank you so much for all your inspiration!!
Chris Scheuer says
Yay! So happy you enjoyed this jam, Nancy! I'll get the labels off to you now.
Taylor Hoffman says
Hi Chris,
Hope you are staying safe. I would love to have the template for the strawberry freezer jam .
I will also take this opportunity to thank you for being so generous and sharing your recipes, all are absolutely amazing.
Taylor
Chris Scheuer says
Thanks so much, Taylor. What a kind and encouraging comment! Labels are on the way 💕
Anne Bouchard says
Please send me the PDF for the homemade strawberry jam. Thanks so much.
Chris Scheuer says
Sure!
Chris Scheuer says
Hi Julia, that is no problem. Just heat the sugar/strawberry mixture on the stovetop, stirring, until the sugar crystals are dissolved. You won't have to boil it, just warm enough to melt the sugar.
Christa Kingsley says
I’m trying to make your strawberry freezer jam today for the first time, could you please send me the PDF of the label? Thanks!
Chris Scheuer says
Sure! Happy jam-making!
Julia says
Hi Chris- do you have any guidance for approach if I don’t have a microwave? I am afraid I don’t. Dying to make this. I plan to make the Strawberry Jalapeño this weekend, which thankfully is a stove top recipe - cannot wait.
Thank you for your guidance -and amazing recipes!