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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.
Karen says
I am told this is a fantastic jam to make,so I plan to make some tomorrow! I plan on making some for family and friends as well. Would you please send me some of those beautiful labels you mentioned,in Pdf format.
Thank you,
Karen Webster
Lindsay @ The Café Sucre Farine says
Sending them your way, Karen!
Barbara says
May I please get your Strawberry labels? Thank you!
Lindsay @ The Café Sucre Farine says
Sure, Barbara!
Florine Riley says
I’m going to try your recipe. Please send me some of your printable labels. Thank you
Lindsay @ The Café Sucre Farine says
Sure, Florine!
Sheila Riddle says
Would love the labels so cute
Lindsay @ The Café Sucre Farine says
Sending them your way, Sheila!
Bob Benninger says
Hi Chris, my wife made your easy Strawberry Jam and we both loved it. She is getting ready to make our 2nd batch and I would love to surprise her with some of the homemade labels you created. Please email a PDF, thanks, Bob
Lindsay @ The Café Sucre Farine says
That's great, Bob! We will send the labels your way.
Beverly Kesler says
I would love to have your beautiful labels for your wonderful jam. Thanks so much
Lindsay @ The Café Sucre Farine says
Sure, Beverly!
Cheryl says
I absolutely love this jam. Made it last year and everyone loved it. Making another batch today Could I please get the label pdf.
Lindsay @ The Café Sucre Farine says
So glad to hear that, Cheryl! We will send the labels.
Mitzi says
This will be my second time to make.
May I please get the pdf for labels?
Lindsay @ The Café Sucre Farine says
Sure, Mitzi!
CHARLOTTE says
Was going to make this today, but not quite enough berries. Just found this site. Very exciting!!! May I also have some labels?
Thanks!!!
Lindsay @ The Café Sucre Farine says
Sending them your way, Charlotte!
Debbie G says
Love the recipe ! Can I get some labels as well ?
Lindsay @ The Café Sucre Farine says
Sure, Debbie!
Cathie Bradbury says
Hello. Thank you for all of the helpful hints making Strawberry Freezer Jam. I will be sharing your recipe and helpful hints with a 4-H group this weekend. Would you be able to send me the printable labels as well
Lindsay @ The Café Sucre Farine says
Sure, Cathie!
Theresa Mosteller says
I followed your recipe exactly as written and after 20 hours the strawberry jam has not set up. The only thing different was I did not use freezer pectin, only regular Certo in a tube pectin). The recipe did not state to use freezer pectin ? Do you have any suggestions for how I might get this to set up ? Before putting into freezer. It’s a beautiful deep red color and looks delicious. Thank you, Theresa
Chris Scheuer says
Hi Theresa, it's difficult to say what went wrong without having been right there in the kitchen with you. This recipe uses regular liquid Certo, not a specific freezer pectin.
Certo does have a "fix" for jam that doesn't set that you could try: https://www.myfoodandfamily.com/recipe/108039/remake-directions-for-certo-freezer-jam-jelly
Deidra says
Plan to make this tomorrow. Can I get the labels please? Thank you
Chris Scheuer says
Sure, Deidra!
Dianne Doscher says
Appreciate your Strawberry Jam . . . please send me the labels for it. Thank you.
I am amazed at your creative recipes.
Thank you . . .
Chris Scheuer says
So glad you're enjoying them, Dianne! We will send the labels.
Jennifer Riding says
I am going to make this jam. Can you send me about 20 labels? Can you make this recipe using frozen strawberries? I know it is not ideal but do you have instructions for frozen strawberries?
Chris Scheuer says
Hi Jennifer, we are happy to send the labels. You can use frozen berries, just let them thaw first, then mash and measure what you need.
shelia says
I need labels please.Thank you for this recipe.
Chris Scheuer says
Sure, Sheila!
Teri Oliver says
Thank you for all of your tips and sharing great recipes and especially the strawberry 🍓 freezer jam recipe
I would love the pdf of your pretty labels
Chris Scheuer says
Sure, Teri!
Mary Mullins says
Best recipe I’ve found for freezer jam! Please send the labels when you get a chance. Thank you!
Chris Scheuer says
Thanks, Mary! We will send the labels.
Leslie Marsing says
I made this for the first time and it was so easy! My jam set up within the first couple hours of the 24 hour period. Does that mean something is wrong? Do I still need to leave it on the counter for the full 24 hour period? Can I try it since it’s set up? Just a little anxious. Also, is it ok to double the recipe, or is it best to do single recipes (which is what I did)?
Chris Scheuer says
Hi Leslie, you can definitely try it now.
You may want to let it sit out a little longer to ensure a good set.
It's best not to double jam recipes. Just make two batches at the same time in separate jars.
Chelsea Davis says
Love this recipe!! My grandmother used to make this exact jam every summer and she always had several jars in her freezer. I never got the recipe before she died. I am so glad I found your page!
I would love to get the labels. My email is below.
Chris Scheuer says
That's great, Chelsea! We will send the labels.
Kelly Brown says
I have made this recipe probably 10 times now. The last two times however, the jam has had a frothy/cloudy appearance- not the beautiful bright red that I love. Do you have any idea what might be causing this? I haven’t tasted the most recent batch yet, but I felt like the previous time (when it was cloudy-looking) it didn’t taste quite as good. I’m sure the error is on my end as I’ve had a lot of success with this recipe before, but thought you might be able to shed some light on the situation. Thank you for a wonderful recipe!
Chris Scheuer says
Hi Kelly, this recipe is best made with seasonal berries and the results will be dependent on the quality of your berries. If you use grocery store berries that are kind of whitish inside, you could end up with inferior results.
Shalea says
Add a little butter and stir right at then end before you are supposed to jar
Linda says
Chris, I began using your method for making freezer jam last year, and it’s the best! I wanted to make this yesterday and add some orange zest to make it “Christmas-y”. Using frozen strawberries, it measured a bit less than 2 cups. Taking a chance, I used some cranberries I had on hand and put them in the food processor (about 1/4 cup), then followed your recipe as usual. This morning it’s perfectly set and so tasty. . Thank you for all your delicious recipes and helpful suggestions. Christmas blessings from Gray, TN.
Chris Scheuer says
Awesome! That sound delicious!
Barbara Bohan says
Dear Chris,
Thank you for sharing this lovely recipe for strawberry jam! Please send me your free printable labels.
Barbara
Chris Scheuer says
Sure, Barbara!
Lynn Bell says
Chris,
Gifting the strawberry jam for the holidays so could you send me the printable labels. Love these freezable jams! Happy Holidays to you & your family.
Chris Scheuer says
Thanks, Lynn! We will send the labels.
Paula says
Thanks for all the good tips on jam making. Very helpful! Could you please email some of your “homemade strawberry jam” labels? I use the Ball 4 oz. jars. They’re so cute!
Chris Scheuer says
Sending them your way, Paula!
Lori says
This turned out just lovely! I can hardly wait to gift it with some homemade bread for Christmas. Thank you! I’d love to add the labels if I can get them.
Chris Scheuer says
Sure, Lori!
Jessica Beck says
This is the best freezer strawberry jam I’ve ever made!! I love not having the grainy taste of other recipes I’ve tried! I would love to have your labels for my jars!
Chris Scheuer says
Thank you, Jessica! Sending the labels your way.
Deborah Parker says
5 Star Rating! I’ve used this method from you before. Since I was getting low on jam, I decided to make more today. I’m writing from the Finger Lakes, New York State and it’s cold today, so a good day to do my jam. Please send me some labels! Thank you so much
Chris Scheuer says
Thanks, Deborah! We will send the labels your way.