How To: Make Strawberry Freezer Jam

Strawberry Freezer Jam in two containers with lids

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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 flavour 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.

I asked my mom what her recipe was and found out it’s the one from Certo, which all Canadian prairie canners and jam makers have used for decades upon decades.  So, if it ain’t broke, don’t fix it. And this jam is the best jam ever, so there’s no point in finding another recipe.

Strawberry Freezer Jam in two containers with lids
Strawberry Freezer Jam

Strawberry Freezer Jam Ingredients

  • 4 cups of crushed strawberries
  • 3 1/2 cups of white sugar
  • 1 box of Certo light pectin crystals
  • Jars to hold approximately 6 cups of jam.

fresh strawberries in strainer bowls

 

 Ingredients needed for Strawberry Freezer Jam

How to Make Strawberry Freezer Jam

  • 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.

crushing the strawberries in a large bowl

  • 2. Combine 1/4 cup of sugar with the Certo.

Mix the sugar/certo with the crushed strawberries in a large bowl

  • 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.
  • 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 1/4 inch from the top. Cover and let the jam set for 24 hours at room temperature.

close up of Strawberry Freezer Jam in containers with lids

Strawberry Freezer Jam Tips and Tricks

  • I did not add the whole 3 cups of white , I would add 2 cups then adjust to your taste.  Mine was just perfect with slightly over 2 cups, and it still set perfectly.
  • The Certo directions say not to adjust the amount of sugar, so try at your own risk. Mine set wonderfully, but perhaps it was a fluke. 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
  • I used large containers which isn’t recommended but it was all that I had. 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!

a little girl with apron in the kitchen washing her hands

Recipes for different fruit jams are found right inside the Certo box, so pick one up and have fun! I am going to try Saskatoon jam next!

Happy jamming!

Karlynn

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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! #jam #strawberry

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How To: Make 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 12 votes
Strawberry Freezer Jam in two containers with lids
Prep Time
15 minutes
Cook Time
1 minute
Total Time
16 minutes
Course
Breakfast
Cuisine
American
Servings
6
Calories
482
Author
Karlynn Johnston

Ingredients

  • 4 cups of crushed strawberries
  • 3 1/2 cups of white sugar
  • 1 box of Certo light pectin crystals
  • cups Jars to hold approximately 6 of jam.

Instructions

  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 jam base you need.

  2. Combine 1/4 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.  

  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 1/4 inch from the top. Place the lids on the jars and let the jam set for 24 hours at room temperature.

  7. 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

The nutrition is for an entire jar 

Nutrition Information

Calories: 482kcal, Carbohydrates: 124g, Sodium: 2mg, Potassium: 146mg, Fiber: 1g, Sugar: 121g, Vitamin A: 10IU, Vitamin C: 56.4mg, Calcium: 15mg, Iron: 0.5mg

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 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. 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

  2. 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

  3. tony m says

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

  4. 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

  5. Rebecca says

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

    5 stars

  6. 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

  7. 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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