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Wondering if you can make Strawberry Freezer Jam with powdered pectin? Yes, you can! This post will share all the tips and tricks for beautiful, perfectly set jam.
I published our Strawberry Freezer Jam with Liquid Pectin recipe back in 2012 and it has hundreds of 5-star reviews. But I've had so many readers ask if powdered pectin can be used instead of liquid pectin, I decided to write this post. Both versions work great; however, the method is a little different. This easy, step-by-step recipe will give you fresh, vibrant Strawberry Freezer Jam with a perfectly set consistency every time!
What's the difference between liquid and powdered pectin?
Liquid pectin vs powdered pectin: Liquid pectin comes ready to use in a bottle or foil pouch, while powdered pectin comes in a dry form packaged in a box or packet.
When making freezer jam, powdered pectin needs to be dissolved with water, then boiled briefly before it's added to the berry and sugar mixture. Liquid pectin is added directly to the fruit mixture. Because of these differences, the two types of pectin aren't directly interchangeable; you can't simply swap one for the other without adjusting the method.
You'll usually find both of these forms of pectin in the grocery store near canning jars and other preserving supplies.
Why this Strawberry Freezer Jam recipe works (and won't fail you)
Making Strawberry Freezer Jam is easy... but there are a few common pitfalls that can make the difference between a perfect batch and a disappointing one.
The two biggest issues? A grainy texture and jam that doesn't set properly. The good news is that both are easy to avoid with a few simple techniques.
First, take the time to fully dissolve the sugar. This is crucial - the quick microwave step warms the strawberry mixture, helping the sugar dissolve without cooking the fruit. You'll know it's ready when the mixture deepens in color, no longer looks cloudy and a taste-test reveals no sugar crystals.
Second, don't rush the process. Stirring well, and for the full amount of time specified, both before and after adding the pectin, makes all the difference.
Use fresh pectin. For a good set, look at the side of the box and make sure your pectin hasn't expired.
Finally, measure carefully. Unlike everyday cooking, making freezer jam is an exact science; small changes can affect how well it sets.
These are the same simple tricks I've learned after 40 years of making freezer jam, and they will ensure success!
How to make Strawberry Freezer Jam with powdered pectin
This Strawberry Freezer Jam with powdered pectin comes together easily with just a few simple steps. Watch the video below to see the process in action, then follow the quick overview below to get started:
- Prep the strawberries
Hull and crush the strawberries (by hand or pulse with a food processor), keeping the texture slightly chunky. - Add the sugar and warm the mixture
Stir in the sugar, then microwave the mixture for 3 minutes to gently warm it, this helps the sugar to begin to dissolve.. - Give sugar the time to completely dissolve
Stir well, then let the mixture sit for 2 hours, stirring occasionally, until the sugar is fully dissolved and the mixture looks clear and deep in color. - Make the pectin mixture
In a small saucepan, combine the powdered pectin and water, bring to a boil, and cook for 1 minute, stirring constantly. - Combine everything
Stir the pectin mixture and lemon juice into the strawberries, mixing well for the full time specified. - Fill the containers
Ladle the jam into jars or containers, leaving space at the top for freeze expansion. - Let it sit
Allow the jam to sit at room temperature for 24 hours until fully thickened, then refrigerate or freeze.
This is your moment to admire those glistening, jewel-toned jars and give yourself a well-deserved pat on the back! It's perfectly fine to sneak a taste or two before the 24 hours are up.
Or better yet, make a batch of our Ridiculously Easy Biscuits, spread one warm with a slather of butter, then add a generous dollop of your sweet, delicious jam... pure strawberry delight in every bite!
Free printable labels for your Strawberry Freezer Jam
If you're planning to gift your Strawberry Freezer Jam (or just want your freezer to look extra pretty and organized!), we've created some simple, elegant labels to go along with this recipe.
You can download the printable PDF below. You'll also receive fresh recipe inspiration, seasonal ideas and a little Café goodness delivered straight to your inbox.
Get your free printable labels...
Ready to make this fabulous Strawberry Freezer Jam with powdered pectin? I hope this post gives you the confidence to give it a try. It's simple, flexible and so delicious, perfect for capturing that fresh, sun-ripened strawberry flavor to enjoy all year long!
- Use the right pectin. For this recipe, use regular powdered pectin (I use Sure-Jell in the yellow box), not low- or no-sugar versions, as they require different ratios and instructions.
- Don't skip the microwave step. Gently warming the strawberry and sugar mixture helps the sugar dissolve completely, which is key to avoiding a grainy texture.
- Take time to dissolve the sugar. The mixture should lose its cloudy look and deepen in color before moving on. If you can still feel sugar crystals, keep stirring or warm it slightly again.
- Measure carefully. Jam-making is more precise than everyday cooking; small changes in sugar or fruit can affect how well the jam sets.
- Cook the pectin. Be sure to bring the powdered pectin and water to a full boil and cook for one full minute, stirring constantly.
- Use fresh pectin. If your pectin is old or expired, it may not set properly.
- Leave room in your containers. Fill containers to about ½ inch from the top to allow for expansion when freezing.
- Let the jam rest. It needs about 24 hours at room temperature to fully set before refrigerating or freezing.
- Storage tips. Store in the refrigerator for 3-4 weeks or freeze for up to 1 year. Thaw in the refrigerator before using.
- Jam Jars. I love these Weck jars, they make beautiful gifts and a lovely presentation for this Strawberry Freezer Jam. The other jars featured in this post are these vintage beaded jars and these beautifully shaped glass jars.
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Strawberry Freezer Jam with Powdered Pectin
Ingredients
- 4 cups granulated sugar
- 1 quart fresh strawberries, yields about 2 cups crushed berries
- 1 1.75-ounce package powdered pectin, (such as Sure-Jell in the original yellow box)
- ¾ cup water
- 2 tablespoons fresh lemon juice, bottled also works
Instructions
For the prep:
- To ensure success, read the post and the Café Tips and FAQs in the post above before starting this recipe.
- Wash jars or plastic containers and lids in hot soapy water or dishwasher. Dry thoroughly.
For the jam:
- Stem and crush strawberries. I use a potato masher but you can also pulse the berries on and off a few times in a blender or food processor - just be sure you leave it a little chunky. 1 quart fresh strawberries (NOTE: start with a quart of whole strawberries to yield 2 cups of crushed berries.)
- Measure exactly 2 cups of the prepared fruit into a large microwave-safe bowl. (Use a dry measuring cup to measure the crushed strawberries and level it off at the top with a flat-edged knife - don't be tempted to use the extra berries!)
- Add the 4 cups of sugar and stir well for 1 minute. (Again, measure the sugar precisely, using a dry measuring cup and leveling it off. You can also weigh the sugar. It should be 800g ) 4 cups granulated sugar
- 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, stirring for 1 minute every 30 minutes.
- Taste to make sure the sugar is dissolved. If you taste any small sugar crystals, stir for another minute or two until the sugar is fully dissolved. (When the sugar is well-dissolved, the mixture will actually deepen in color, lose its "cloudiness," and you won't taste any sugar crystals).
- NOTE: If the sugar does not seem to be fully dissolved at this point, you can return the mixture to the microwave for another minute or two, stirring thoroughly afterward.
- In a small saucepan, combine water and powdered pectin. Bring to a full boil (a boil that cannot be stirred down) over high heat, stirring constantly. Boil 1 minute.
- Combine the liquid pectin and lemon juice in a small bowl.
- Add to the strawberry mixture; stir for 3 minutes (no cheating, set a timer). 1 1.75-ounce package powdered pectin, ¾ cup water
- Ladle the jam into jars or containers to within ½ inch of the top. Don't fill any higher as the mixture will expand a bit in the freezer.
- Wipe rims, cover and let stand at room temperature for 24 hours until fully set. (Admire your delicious handiwork each time you walk by.)
To store:
- Store in the refrigerator for 3-4 weeks or in the freezer for up to a year.
Notes
-
- Use regular powdered pectin, not low-sugar or no-sugar versions. (I use SureJell)
- Prefer liquid pectin? See my liquid pectin version.
- Feel free to use frozen berries for this jam, but be sure to thaw them fully and crush them before measuring.
- Don't try to reduce the sugar in this recipe! The sugar isn't just for sweetness; it's essential to help the jam set. If you prefer a lower sugar option, use a low-sugar or no-sugar pectin and follow the package directions (not this recipe).
- Don't skip the lemon juice! Lemon juice is important for helping the pectin work properly. It also brightens the flavor.
- Sometimes there will be a separation as jam begins to set and the berries will float to the top. This is normal. If you notice separation, just give the jam a stir, and the fruit will stay suspended.
- You may notice that your jam takes on a whitish cast in the freezer. No worries, it's just a temporary change in color due to freezing. When you're ready to use it, just let it thaw and the pretty red color will return.
Nutrition
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I made this recipe using frozen strawberries and the jam turned out delicious. I’m getting ready to make another batch this year.
Would you please send back the label? It would be nice for my next batch.
Thanks, Kris
Hi Kris, Thanks for the great review! We hope your jam turns out just as beautifully this year as it did last year. We've implemented a new system for labels, so all you need to do is scroll up to the box that says "Get your free printable labels", fill in your name and email address, and the labels will be automatically sent to your inbox. Enjoy!
I quit using pectin based recipes decades ago because of the high sugar content. You can make excellent jam with berries without using pectin. Pectin requires an incredible amount of sugar to set. The berries already have a fairly high pectin content. If you just use the berries, at most half the sugar, some lemon zest, dash of salt . . . . it makes an excellent freezer jam. I challenge you to develop a non pectin, lower sugar recipe. I'm sure it will be fabulous.
Hi Vicki, thanks for taking the time to share your thoughts. I will put your suggestion on my list of recipes to consider!
We do love the fresh flavor (and bright red color) of freezer jam vs jam that needs to be cooked to achieve the proper consistency. You're right, freezer jam does call for a lot of sugar but we save it for special occasions and a spoonful ends up having a pretty modest amount of sugar.
Can frozen strawberries be used for this recipe?
Hi Jan, I love making this jam with fresh, seasonal berries, but you definitely can use frozen. The better the berry, though, the better the jam!
Your Strawberry Freezer Jam is perfection. I make it every summer and it always turns out. Thank you.
Hi Linda, Thank you for the wonderful review! It's great to hear that you make and enjoy this jam every summer - we appreciate you letting us know that this recipe is on your regular rotation!
I’ve been making freezer jam for years with the recipe on the pectin box and it’s never turned out great. Always a little too runny and too sweet.
THIS RECIPE WAS PERFECTION!
My husband actually said, “This might be your best one yet!” Thank you for sharing!
Thank you for the excellent review, Sara! It's lovely to hear how well this recipe turned out for you (and your husband's high praise!). We're delighted to have helped you make your best jam yet - thanks so much for taking the time to let us know!
1st attempt and the jam came out perfectly. Thanks, this is a keeper!
Hi Dave, Thanks for the great review! So glad to hear how well the jam turned out for you. We appreciate you taking the time to let us know how much you enjoyed this recipe!
Please send labels - I love all of your condiments; they are such fun to make and give as gifts!!
Thanks for your encouraging comments, Martie! We've implemented a new system for labels, so all you need to do is scroll up to the box that says "Get your free printable labels", fill in your name and email address, and the labels will be automatically sent to your inbox. Enjoy!
Made the jam...excelllent.
Would love labels.
Hi Phyllis, Thanks for your kind comments - so glad to hear how much you enjoyed this recipe! We've implemented a new system for labels, so all you need to do is scroll up to the box that says "Get your free printable labels", fill in your name and email address, and the labels will be automatically sent to your inbox. Enjoy!
Wonderful Jam...but would it be shelf stable if I water bathed it?
Hi Nora, this recipe is not safe for canning as the mixture is warmed but not cooked. Jam has to come to a full boil for at least one minute in order to be safe for canning. If you prefer a jam that is shelf-stable, it's best to go with a recipe that has been created for a hot water bath.
Please send Strawberry Jam labels. Thank you!
Hi Judy, We've implemented a new system for labels, so all you need to do is scroll up to the box that says "Get your free printable labels", fill in your name and email address, and the labels will be automatically sent to your inbox. Enjoy!
I am going to give this for my first attempt at jam! Please send labels and wish me luck. Thank you
Hi Marsha, Good luck on your first jam attempt - that's exciting! We've implemented a new system for labels, so all you need to do is scroll up to the box that says "Get your free printable labels", fill in your name and email address, and the labels will be automatically sent to your inbox. Enjoy!
May I have the labels please.
Hi Dotti, We've implemented a new system for labels, so all you need to do is scroll up to the box that says "Get your free printable labels", fill in your name and email address, and the labels will be automatically sent to your inbox. Enjoy!
Please send the labels.
Hi Laurie, We've implemented a new system for labels, so all you need to do is scroll up to the box that says "Get your free printable labels", fill in your name and email address, and the labels will be automatically sent to your inbox. Enjoy!
Please send labels. Thanks!
Hi Jason, We've implemented a new system for labels, so all you need to do is scroll up to the box that says "Get your free printable labels", fill in your name and email address, and the labels will be automatically sent to your inbox. Enjoy!
I am so excited to try this. I would love the labels please 😊 Thank You!
Hi Jane, We've implemented a new system for labels, so all you need to do is scroll up to the box that says "Get your free printable labels", fill in your name and email address, and the labels will be automatically sent to your inbox. Enjoy!
Please send labels for strawberry freezer jam. Can't wait to make it!
Hi Penny, We've implemented a new system for labels, so all you need to do is scroll up to the box that says "Get your free printable labels", fill in your name and email address, and the labels will be automatically sent to your inbox. Enjoy!
Looks delicious. Please send labels.
Hi Elizabeth, We've implemented a new system for labels, so all you need to do is scroll up to the box that says "Get your free printable labels", fill in your name and email address, and the labels will be automatically sent to your inbox. Enjoy!
Please send labels..thank you
Hi Peg, We've implemented a new system for labels, so all you need to do is scroll up to the box that says "Get your free printable labels", fill in your name and email address, and the labels will be automatically sent to your inbox. Enjoy!
Please send label.
Hi Kris, We've implemented a new system for labels, so all you need to do is scroll up to the box that says "Get your free printable labels", fill in your name and email address, and the labels will be automatically sent to your inbox. Enjoy!
Please send the labels!
Hi Lynda, We've implemented a new system for labels, so all you need to do is scroll up to the box that says "Get your free printable labels", fill in your name and email address, and the labels will be automatically sent to your inbox. Enjoy!
My sister and I once spent hours making traditionally canned jam. But you have converted me to freezer jam. Now if the farmer’s market has anything I can use in one of your recipes, I bring it home and have jam before dinner time. I confess, this jam tastes better by retaining more of the taste of the fresh fruit.
I use your labels every time I make jam but I’m not sure I have the strawberry ones so please send. Merci beaucoup.
Kathryn
Hi Kathryn, What a sweet memory of canning with your sister, and thanks for sharing your encouraging comments about this recipe! We've implemented a new system for labels, so all you need to do is scroll up to the box that says "Get your free printable labels", fill in your name and email address, and the labels will be automatically sent to your inbox. Enjoy!
Would love to have the labels. Thank you
Hi Susan, We've implemented a new system for labels, so all you need to do is scroll up to the box that says "Get your free printable labels", fill in your name and email address, and the labels will be automatically sent to your inbox. Enjoy!