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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.
No-Fail, Super Easy Strawberry Freezer Jam
Ingredients
- 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
Instructions
For the prep:
- 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).
For the jam:
- 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.
To store:
- Refrigerate up to 3 weeks or freeze up to 1 year. Thaw in the refrigerator.
Jeannette Parker says
Jam done👍 Thank you for sending along your pdf of your labels. Thank you for offering them.
Chris Scheuer says
Yay! So happy you made it, Jeanette!
Brenna says
How many 12oz jars does the recipe make?
Chris Scheuer says
Hi Brenna, the recipe makes 5 cups (8 ounces) of jam so that would be 3.3 12-ounce jars.
Megan Evans says
I tried your recipe and it was a great success! I'm so excited to be able to enjoy the jam and gift it over the winter months. Could I please have your label template for this jam? Thanks so much!
Chris Scheuer says
That's awesome, Megan! I'll email you the labels now!
Linda Hachez says
Good morning! Am a freezer jam fan! My favorite os mixed fruit; strawberries, raspberries, blueberries, blackberries! YUM!
Can i ask you to send me the pdf for the labels, thanx
Linda
Chris Scheuer says
Sure, Linda! I'll send them now!
Karen says
Can you make peach refrigerator jam using this recipe
Chris Scheuer says
Hi Karen, fruits are not interchangeable in jam recipes. Different fruits call for different amounts of sugar, lemon juice, pectin, etc. It’s best to follow a recipe that’s specifically designed for a particular fruit.
Liz says
Hi, thanks for recipe. I will try it this weekend. I’ve never done freezer jam. I have figs in my freezer, would this recipe work just substitute the figs for strawberries? Or is it not wise since they are frozen?
May I have the labels sent to : lizpineda63@yahoo.com
Thank you
Liz
Chris Scheuer says
Hi Liz, fruits are not interchangeable in jam recipes. Different fruits call for different amounts of sugar, lemon juice, pectin, etc. It's best to follow a recipe that's specifically designed for a particular fruit.
I'll send you the labels now!
DJ says
How many jars does this make?
Chris Scheuer says
Hi DJ, the recipe makes 5 cups. It will depend on the size of your jars regarding how many you will get.
Deborah Murphy says
Can the lemon juice be from concentrate or does it have to be fresh from the actual lemon?
Chris Scheuer says
Yes, that should work fine, Deborah!
Jeannette Parker says
This is the recipe I have been looking for 🙏🏻 Thank you so much! Please and thank you for sending your pdf labels to jparker16seabreeze@gmail.com
Kathy Parsons says
I would love to have the label too please!
Chris Scheuer says
Sure! They're on the way, Kathy!
ann marie rowe says
I' used to make freezer jam when my family was still at home. It's been a few years since I've made it but yesterday I bought, what was supposed to be "fresh Nova Scotia strawberries". The berries were so cold, I figured they must have been in cold storage for a while. Nevertheless, I prepared two recipes; but I noticed there was so much liquid when I mashed the berries, that I suspect they had been previously frozen. Well, I followed the recipe to a "T" and after 24 hrs at room temperature, the jam hadn't set up. My question is, will this jam be edible or should I dump all of it? Thanks
Chris Scheuer says
Hi Ann Marie, you probably had too much liquid. You could try the Certo "fix" for jam that doesn't set up: https://www.myfoodandfamily.com/recipe/108039/remake-directions-for-certo-freezer-jam-jelly
Cathy says
Made the jam this morning. Look beautiful! Any chance you would send me the labels.
Thanks in advance.
Cathy
Chris Scheuer says
That's awesome, Cathy! I'll send the labels now!
paula thomas says
May I have label
Chris Scheuer says
Sure! They're on the way.
Corena Bowser says
Made this and turned out great.Thanks for the recipe it's amazing! Could you sent pdf for labels please? Thanks
Chris Scheuer says
That's awesome, Corena! Thanks for sharing your results. I'll send you the labels now.
Tracy Van Arnam says
Followed directions to a a T, made both freezer and cooked in the past. Three hours away from freezer. Still hasn't set, yet. Date on liquid pectin was good, I'm at a loss!
Chris Scheuer says
It's really hard to say, Tracy, without having been right there in the kitchen with you. I'm sorry that this has been a problem for you. I hate wasting good ingredients. Everyone (from previous comments) who's tried this recipe/technique seems to have had good success.
Suzanne Lazzari says
Looking forward to making this jam. Just picked strawberries yesterday. Could I have PDF file please for labels? Thank you!
Chris Scheuer says
That's awesome, Suzanne! You'll be so happy with yourself this winter! I'll send you the labels now!
Lisa says
My first time ever making jam and I used your recipe. It came out perfect!!! Thank you for this easy recipe to make awesome freezer jam. Do you have a recipe using Splenda instead of sugar? I would like the .pdf for labels too 🙂
Chris Scheuer says
Hi Lisa, so happy your jam came out well! I will send you the labels. There is a no-sugar pectin you can use to make jam. I have not tried it.
Trish says
Thank you for this recipe! I loved it so much, I am on my third batch! They will be gifts when the cold winter sets in and the smell and taste of fresh strawberries would be welcomed. I even purchased the tulip shaped jars, which just completes the whole adventure. No more store bought jam for my family and friends!
Thanks again-Trish
Chris Scheuer says
Thanks for sharing your results, Trish! 💕
Chris Scheuer says
That's so awesome Trish. You're like the smart little bee that gets ready for the cold winter winds!
Trish says
Absolutely!!! I am having a bit of a search for the pectin...perhaps everyone is trying your recipe!
Chris Scheuer says
Haha!
Jena says
I made one batch and loved it so much I decided to make more. Can you pressure cook this recipe so it will last longer?
Thanks!
Chris Scheuer says
Hi Jena, there are strawberry jam recipes that are specifically made for canning. I'm not sure about canning this type of jam as it's not cooked.
Sharon Webb says
Could I get the pdf of the labels too please?
Chris Scheuer says
Sure! I'll send it now, Sharon! Enjoy!
Jeff Joudrey says
Looking forward to making my first freezer jam. Local strawberries are bountiful this year. I would appreciate your sending me the PDF for the labels. Many thanks! - Jeff
Chris Scheuer says
Sure! I'll be happy to send you the PDF, Jeff! Enjoy!
Andra says
Hey, I’m wondering if I can combine the fruit and sugar a day ahead of time to make things quicker the next day as I won’t have a lot of time?
Chris Scheuer says
Yes, that will definitely work, Andra. Just give it a good stir every now and then before you go to bed.
Judy says
Can’t wait to try this freezer jam... I am a first timer ...I would love to have the PDF for the labels... They are adorable! Where can I buy those cute jars?
Chris Scheuer says
I think you'll love the jam, Judy! I'll send you the labels now. The jars are made by a German company called Weck. You can get the taller jars on Amazon: https://amzn.to/2AKc30U
The round squat jars I purchased several years ago in England.
Jean says
For cooking strawberry Jam how much heat do you need to cook the jam..thank
Chris Scheuer says
I'm not quite sure what you're asking, Jean. This isn't a cooked jam but rather a fresh freezer jam. I do use the microwave just to warm the mixture enough to help dissolve the sugar.
Beth Hebert says
Hi, can't wait to try. Can I have a label? Thanks!!
Chris Scheuer says
Sure, Beth! The labels should be in your email!
Kathy Scarff says
Hello - could you send me the label, thank you. kjscarff@gmail.com
Chris Scheuer says
Sure, Kathy! They're on the way!
Jenny says
I made this a few weeks ago, and it was fantastic! Great strawberry flavor and beautiful color.
Would this technique work for making peach jam too? Would the sugar keep the peaches from turning brown while you wait four the sugar to dissolve?
Chris Scheuer says
Hi Jenny, this technique would definitely work for peach jam although you will need to use a freezer peach jam recipe. Yes, the sugar will keep the peaches from browning.
Debbie Croft says
I would like the labels also, not sure if they work on the Weck jars...
Chris Scheuer says
Hi Debbie, they will work on top of Weck jars. I'll send them now.
Margarita says
Can I double this recipe?
Chris Scheuer says
Hi Margarita, I find it's better to make it in two bowls as it's difficult to get that much sugar and fruit combined well enough to dissolve the sugar. I just make two bowls at the same time and take turns stirring them.
Helen Morris says
I would like the strawberry jam labels sent to: hr.morris@ns.sympatico.ca Thank you.
Chris Scheuer says
Sure, Helen!
Stacie says
I would like the labels sent to stacieejustice@gmail.com please. I’m “getting my jam on” today. Making this recipe, my 1st attempt at freezer jam. Prayers 🙏 I nail it! 🍓
Thanks for sharing
Chris Scheuer says
That's awesome, Stacie! I know you'll enjoy it! I'll send the labels to you now.
Christine Rudolph says
I’m so excited to use your recipe tomorrow! Just got beautiful freshly picked strawberries!
Thank you for the great tips! I’d really appreciate receiving your cute labels and thank you!!!!
Chris Scheuer says
Hi Christine, have fun making jam! The labels are on the way!
Margarita says
Came across your recipe, looks excellent. My first time making freezer jam and it looks easy enough, looking forward to making it!! Could I get a print out of your labels please? Thank you 😊
Chris Scheuer says
Thanks, Margarita! Happy jam making! I just sent you the labels.
Carol says
Hi Chris!!! Well giving your Strawberry Freezer Jam recipe a go. Its now on my table for the 2 hr waiting time. Just wondering why 2 hrs. Yours is first recipe out of WAY to many that I looked at, that had a sitting period of 2 hrs. Just curious. Pretty excited as it tastes amazing and pectin isnt even in yet. Covid weight gain is gonna rise on my hips. Delish
Carol
Caistor Centre, ON
Canada
Chris Scheuer says
Hi Carol, you're right, most recipes don't call for a two hour resting time. I've found that unless the sugar is FULLY dissolved, the jam won't set. The two hours (with a few good stirs) helps the sugar to be fully incorporated.
Shaunda says
This is my first time making jelly. Please send me the PDF files for the labels. Thank you for this wonderful recipe.
Chris Scheuer says
Bravo to you, Shaunda! I'll send you the labels now!
Susan Brennan says
Can’t wait to try. Making jam for my daughter’s wedding as part of her care package for inside the cottages where the guests are staying, Small wedding due to COVID. The labels will make the jam jars so special & professional looking! Could I also have the PDF for the label? Thank you.
Chris Scheuer says
That's a wonderful idea, Susan! Just sent you the labels!