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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.
Teresa says
I would love some Strawberry Jam labels please. I have strawberries and I’m not afraid to use them!
Lindsay @ The Café Sucre Farine says
Sending them your way, Teresa!
Michele says
Excited to try your recipe! I am going picking tomorrow. I made regular jarred strawberry jam last year, and it worked fine, but it was just too sweet. Please also send your cute labels. Thank you!
Lindsay @ The Café Sucre Farine says
Sending them your way, Michele!
Marty says
I made this jam last year & my husband said it was the best he’d ever had! He’s so excited it’s strawberry season again! Haha!
I would love those really cute labels!
Lindsay @ The Café Sucre Farine says
That's awesome, Marty! We will send the labels.
Nancy says
Can not wait to try!!!
Lindsay @ The Café Sucre Farine says
Enjoy, Nancy!
Emily Martineau says
Can bottled lemon juice be used in place of fresh lemon juice?
Lindsay @ The Café Sucre Farine says
Hi Emily, yes that will work!
Carole Coushaine says
Please send me the labels for strawberry jam! Thanks so much!
Lindsay @ The Café Sucre Farine says
Sure, Carole!
Merrie Lee Price says
What delicious strawberry jam! I’ve made two batches, the last with my 4 1/2 yr. old grandson and with strawberries from his garden. It was so hands on, he really enjoyed the mashing , measuring and of course, the stirring!
Have you tried this recipe with blueberries? Would you recommend this same recipe? Perhaps with some cinnamon?
Also, we would love to have a copy of your lovely labels!
Thank you!
Merrie Lee
Lindsay @ The Café Sucre Farine says
Hi Merrie Lee, so glad to hear you are enjoying this recipe! We have a blueberry jam recipe here- https://thecafesucrefarine.com/easy-30-minute-blueberry-jam/ and we are happy to send the labels your way.
Carrie Scoles says
I’m trying your recipe at this moment!!! I made it with my Mom years ago and was craving it again!!
I would love some of your adorable labels! So cute!
Thanks so much!
Lindsay @ The Café Sucre Farine says
Sending them your way, Carrie!
Kayla says
The best! Would love your labels please!
Lindsay @ The Café Sucre Farine says
Sure, Kayla!
Debbie says
What a great recipe. I had not made freezer jam since my Mother passed away in 2018. I used your recipe and it tastes just like my Mother's!
Lindsay @ The Café Sucre Farine says
Love hearing that, Debbie!
Genelda says
I would love to have your labels. Have made lots of freeEr jam over the past years. Thank you so much.
Lindsay @ The Café Sucre Farine says
Sure, Genelda!
Cathy Jow says
Hi: I would love to get your lovely printable labels for the strawberry freezer jam.
Thank you!
Lindsay @ The Café Sucre Farine says
Sure, Cathy!
Carol Crouse says
I have not made strawberry jam in a long time but am ready to try your recipe. Strawberries are almost at the end of their season (almost) in Tennessee. Also, I would appreciate receiving your fancy labels to print; so much nicer than my permanent marker. Thank you.
Lindsay @ The Café Sucre Farine says
Sending them your way, Carol!
Mandy says
I would love to have the cute labels for my jars!
Thanks so much for sharing such detailed instructions ,
It makes it really easy to get it right 😊🍓
Lindsay @ The Café Sucre Farine says
So happy to hear that, Mandy! We will send the labels.
Susan Achterberg says
Labels please !
Lindsay @ The Café Sucre Farine says
Sure, Susan!
Dawn Walker says
I’d love your labels!
gerdine7@gmail.com
I’m excited to try this fabulous recipe! This will be first time trying any jam. My mom made freezer jam each summer but she’s no longer with us. I know this would please her for me to continue her tradition!
Thanks from Western North Carolina
Lindsay @ The Café Sucre Farine says
Sending them your way, Dawn!
Maggie Johnson says
Will you send me a link for the sugar-free freezer jam? I am having a hard time navigating to the recipe for it. I need it for my loved ones. Also, the labels look very pretty. Will you send me a link for them too? Thank you so much. I can’t wait to try your jam recipes!
Chris Scheuer says
Hi Maggie, I don't have a recipe for sugar-free freezer jam and have never tried any of the recipes out there so I can't advise you regarding which one would be good. If I was going to try one, I'd use the recipe on the box of sugar-free pectin but again, I can't say from experience if it's good. We will send you the labels!
Janet Meslovich says
I'm so looking forward to trying this recipe. Strawberries should be ready very soon here in Ohio. I would love a set of labels, thank you so much!
Lindsay @ The Café Sucre Farine says
Sure, Janet!
Norah Doherty says
Hi I live in the UK and your cups and pints are different to ours, can I weigh my strawberries instead of measuring them? If so, if 4 cups sugar is 800gm would 1quart strawberries be 400gms?
I would love your labels please.....Thank you
Chris Scheuer says
Hi Norah, since the exact amount is so important to ensure success I would suggest you purchase a 1 cup (8-ounce) measuring cup. Crushed berries are going to weight a different amount than sugar just like a cup of feathers would weigh less than a cup of marbles. I have tried to look up the metric weigh of one cup of crushed strawberries (different than 1 cup of sliced strawberries) but didn't have success. Next time I purchase strawberries, I will weigh a cup of crushed berries and add that weight to the recipe.
Norah says
Hi Chris, Thanks for your reply, I'll do as you suggest and buy a set of measuring cups and have another go, I have to admit I couldn't wait to try as I'd already bought the strawberries so had a go with my measurements and once it was in the jars I ended up with the strawberries at the top and syrup at the bottom, not wasted though the syrup is lovely on ice cream, strawberries & cream and using the strawberries from the top on scones and clotted cream.
I didn't get the labels and I would really love some please, they look so lovely.
Lindsay @ The Café Sucre Farine says
Sending them now, Norah!
Sharon Jones says
I’d love to have the strawberry jam labels, please.💕
Lindsay @ The Café Sucre Farine says
Sure, Sharon!
Jenna says
This jam was so good! I would love some labels for gifting 🙂
Lindsay @ The Café Sucre Farine says
So glad you enjoyed it, Jenna! Sending the labels your way.
Freda Crow says
Just what I was looking for this am' for strawberries I bought yesterday' Thank you so much' I would love Strawberry labels, Monday June 5th.
donandfreda@msn.com
God bless 'You need another star
Thanks so much
Freda
Lindsay @ The Café Sucre Farine says
Sending them your way, Freda!
Amy says
I am going to make this jam tomorrow, would love the labels.
Lindsay @ The Café Sucre Farine says
Sending them your way, Amy!
Ilona Benham says
I just made the jam, yummy, but the crushed berries seem to stay on top. How do I keep this from happening?
I would love your labels too please:
Ilona
ilonabenham11@gmail.com
Chris Scheuer says
Hi Ilona, just give it a good stir after it's set and the berry will suspend and stay there. We'll send you the labels!
Chantal says
labels look amazing i would love the labels
Lindsay @ The Café Sucre Farine says
Sure, Chantal!
Terry says
Going to try this recipe with my fresh Strawberry’s, would love the labels!
Lindsay @ The Café Sucre Farine says
Sure, Terry!
Jamie says
Can this recipe be doubled or tripled?
I would LOVE your labels!! Thank you so much!
Lindsay @ The Café Sucre Farine says
Hi Jamie, because jam making is an exact science it's best to make two or three batches at the same time (side by side) to ensure success, instead of doubling or tripling. We are happy to send the labels!
Karen Kain says
I cant wait to try this recipe. I would live to have your labels. Thank you.
Lindsay @ The Café Sucre Farine says
Sure, Karen!