How-To/ Preserves & Canning/ Recipes

How To: Make Strawberry Freezer Jam

Strawberry freezer jam was a mainstay in our house while growing up and reminds me of my grandma, who was the maker of all that wonderful jam. I asked my mom what her recipe was, and found out it’s the one from Certo.

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.

Ingredients needed:
4 cups of crushed strawberries
3 1/2 cups of white sugar
1 box of Certo light pectin crystals

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Jars to hold approximately 6 cups of 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.

Combine 1/4 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. 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. I did not add the whole 3 cups, 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.

Get your slave labor to start cleaning the mess.

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.

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.

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.

A couple more tips:

Do not double the recipe.

Use fresh, ripe fruit or thawed frozen fruit.

0 from 0 votes
How To: Make Strawberry Freezer Jam
Prep Time
15 mins
Cook Time
1 min
Total Time
16 mins
 
Easy, fast freezer jam, the best kind!
Course: Dessert
Cuisine: Jam
Servings: 6 jars
Calories: 513 kcal
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. 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. I did not add the whole 3 cups, I would add 2 cups then adjust to your taste. Mine was just perfect with slightly over 2 cups, and it still set perfectly.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. A couple more tips:
  11. Do not double the recipe.
  12. Use fresh, ripe fruit or thawed frozen fruit.
Nutrition Facts
How To: Make Strawberry Freezer Jam
Amount Per Serving (12 g)
Calories 513
% Daily Value*
Sodium 21mg 1%
Potassium 146mg 4%
Total Carbohydrates 132g 44%
Dietary Fiber 2g 8%
Sugars 121g
Vitamin A 0.2%
Vitamin C 68.4%
Calcium 1.5%
Iron 3.9%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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12 Comments

  • Reply
    The Kitchen Magpie
    August 6, 2015 at 11:27 pm

    You should!! It’s like candy!

  • Reply
    Rosaline Linhart
    August 6, 2015 at 10:25 pm

    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.

  • Reply
    Lazy Bee Honey Co.
    August 6, 2015 at 1:08 pm

    We would love for you to give our Strawberry Honey Jam a try!!! Email us your shipping address @ [email protected]

  • Reply
    Rosaline Linhart
    June 19, 2015 at 8:52 pm

    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

  • Reply
    consultant
    July 16, 2013 at 8:47 am

    Thanks for sharing this.http://www.shehulegal.com

  • Reply
    tony m
    June 18, 2010 at 12:43 pm

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

  • Reply
    tony m
    June 15, 2010 at 4:27 pm

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

    Thank you,
    Tony M

    • Reply
      Karlynn
      June 15, 2010 at 5:14 pm

      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.

      • Reply
        Amanda
        May 28, 2012 at 9:45 pm

        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..

  • Reply
    Rebecca
    March 20, 2010 at 5:16 pm

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

  • Reply
    julo
    March 18, 2010 at 6:51 pm

    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!

  • Reply
    Jennifer
    March 18, 2010 at 5:21 pm

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

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