Strawberry Freezer Jam

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Strawberry freezer jam was a mainstay in our house while growing up and to this day reminds me of my grandma who was the maker of all that wonderful jam.

I remember eating strawberry freezer jam on white bread (a real treat when I was growing up!) and that sweet flavor on white bread toast is still a taste that conjures up memories of being a kid and playing outside for hours in the summer on her Manitoba farm.

Strawberry Freezer Jam Recipe

The recipe that my Grandma used was the one on the box of dry Certo, which all Canadian prairie canners and jam makers have used for decades upon decades. I use the Certo light when I can find it, or the normal Certo.

If you can’t find Certo, try Bernadin or Sure-Jell for dry pectin.

Bernadin uses less sugar for their package recipe, but I like my jam sweet, that’s the original taste that I grew up with, so if I am making freezer jam I make mine sweeter.

Strawberry Freezer Jam

Strawberry Freezer Jam Ingredients

  • 4 cups of crushed strawberries
  • 3 ½ cups of white sugar
  • one 45-57 gram box pectin crystals
  • Jars to hold approximately 5 cups of jam.

How to Make Strawberry Freezer Jam

  1. Wash, hull and crush the strawberries one layer at a time. I left mine fairly chunky, as you can see below. I like strawberry chunks in my jam, but you do need enough thoroughly crushed strawberries mixed in with it to give you the “jammy” base you need.
  2. Combine ¼ cup of sugar with the Certo.
  3. Mix the sugar/Certo with the crushed strawberries, gently. This isn’t mentioned in the directions in Certo, but you can get air bubbles and make the jam too frothy if you stir too hard. Learn from my mistakes.
  4. Let the jam sit for 30 minutes and stir gently once in a while.
  5. After 30 minutes add the rest of the sugar and stir for 3 minutes.
  6. When the sugar is dissolved, pour it into your containers and fill to about ¼ inch from the top. Cover and let the jam set for 24 hours at room temperature.

Strawberry Freezer Jam Tips and Tricks

  • My Grandma always taught me to stir gently, you can get air bubbles and make the jam too frothy if you stir too hard.
  • The Certo directions say not to adjust the amount of sugar, so try at your own risk. IF you use less sugar you run the risk of it not setting, but if you want less set jam then less sugar is ok
  • The jam will stay for 3 weeks in the refrigerator and last 6-8 months in the freezer. Small containers are perfect for pulling out of the freezer and using in the fridge.
  • Use fresh, ripe fruit or thawed frozen fruit.
  • DO NOT DOUBLE the recipe! It says so right on the box!

You can also use the liquid Certo to make the jam, but it’s a different recipe – and it’s in the box the Certo comes in.

Happy jamming!

Karlynn

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Strawberry Freezer Jam

Need to know how to make strawberry freezer jam? This recipe is super easy and makes an excellent strawberry freezer jam you can enjoy year round!
5 from 21 votes
Prep Time
15 minutes
Cook Time
1 minute
Total Time
16 minutes
Courses
Breakfast, Sauces
Cuisine
American
Servings
5 jars
Calories
611
Author
Karlynn Johnston

Ingredients
 

  • 4 cups crushed strawberries, washed and hulled (about 8 cups of whole strawberries)
  • 3 1/2 cups of white sugar (4 cups if not using the Certo light)
  • one 57 gram box Certo pectin crystals
  • 5-6 (250 ml capacity) glass jars with lids

Instructions
 

  • Wash, hull and crush the strawberries one layer at a time. I left mine fairly chunky. I like strawberry chunks in my jam, but you do need enough thoroughly crushed strawberries mixed in with it to give you the jam base you need. This will take about 8 cups of whole strawberries to get it down to 4 cups of crushed berries.
  • Combine ¼ cup of sugar with the Certo.
  • Mix the sugar/certo with the crushed strawberries, gently. This isn't mentioned in the directions in Certo, but you can get air bubbles and make the jam too frothy if you stir too hard.  
  • Let the jam sit for 30 minutes and stir gently once in a while.
  • After 30 minutes add the rest of the sugar and stir for 3 minutes. 
  • When the sugar is dissolved, pour it into your containers and fill to about ¼ inch from the top. Place the lids on the jars and let the jam set for 24 hours at room temperature.
  • The jam will stay for 3 weeks in the refrigerator and last 6-8 months in the freezer. Small containers are perfect for pulling out of the freezer and using in the fridge.

Recipe Notes

  • calories are per JAR
  • try to find Certo Light so you can use less sugar if desired!

Nutrition Information

Calories: 611kcal, Carbohydrates: 158g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 23mg, Potassium: 180mg, Fiber: 3g, Sugar: 145g, Vitamin A: 14IU, Vitamin C: 68mg, Calcium: 21mg, Iron: 1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Betty says

    Excited to find your recipe. I liked the idea of not having to stir the certo powder with water on the stove before adding the berries. But, sadly the jam did not set. Any suggestions?

  2. Mary Louise Johnson says

    This is the recipe I use, and during rhubarb season I cook down cut up rhubarb til soft, let cool then mix in with mashed strawberries on a 1:1 ratio. A little more sugar is needed because of the tartness. My family loves it both ways.

  3. Deborah Collins says

    I am diabetic so no way can I use the sugar so I imagine Stevia should be fine I hope? We plan to go strawberry picking in June so this would be great to make with the strawberries.

  4. Denise says

    We LOVE 💕 this jam! Especially spooned on top of plain Greek yogurt. So good.

  5. Judy says

    A question, 4 cups berries to start or after being crushed, when do you measure 4 cups?

  6. Rosaline Linhart says

    I have made gallons of this over the years my kids were at home, and whenever my Dad would visit, if you weren’t watching he would eat it by the spoonful ,but at his age that wasn’t a problem , there was always a lot more… I made it with Raspberries too. Maybe its time I got back to making it …just for me.

    5 stars

  7. Rosaline Linhart says

    I used to make this all the time when my kids were young,and when my parents were coming to visit..My dad loved it…..I used frozen strawberries all year round and it always turned out perfectly

    5 stars

  8. tony m says

    Thank you for the response. Man, thats a lot of sugar. My teeth hurt just reading it …lol

  9. tony m says

    I enjoy less sugar. Would cutting the sugar in half cause a problem with the recipe?

    Thank you,
    Tony M

    • Karlynn says

      The consistency won’t be the same, so it depends what you are looking for. The Certo needs sugar to set, so the jam will be less “jelly” like without that sugar in it. The problem is I also like less sugar in the jam, but like the jam to not be runny. It’s on my to-do list to look into how to cut the sugar and keep the jam-like quality of it.

      When my jam was frozen then defrosted it wasn’t the same as the fresh, THAT must have been a lack of sugar.

      5 stars

      • Amanda says

        Kerr makes a low-or-no-sugar pectin which is designed for reducing the amount of sugar in jams. I haven’t tried it yet, but I’m thinking about using it to make a stevia-sweetened jelly in the future..

        5 stars

  10. Rebecca says

    Ohhhh…cool idea! I’m going to have to try this! Thanks for sharing. 🙂

    5 stars

  11. julo says

    Oh, I love freezer jam! I made strawberry last year that turned out great. I was too chicken to try lessening the sugar though, since it was my first attempt. I’ll definitely have to try it next time, since it worked for you. 🙂 Thanks!

    5 stars

  12. Jennifer says

    I’ve never made freezer jam-but oh! I should. Thanks for posting a recipe for jam that isn’t too daunting!

    5 stars

    • Danielle Dawn Burress says

      I’m making this ASAP. Can someone tell me why it’s called freezer jam?5 stars

      • Karlynn says

        This jam isn’t heat processed so you have to freeze it for long time storage. It lass 3 weeks in the fridge or months in the freezer!5 stars

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