Capture fresh strawberries at the height of the strawberry season by making Strawberry Jam With Certo. Strawberry freezer jam is made of ripe, fresh strawberries, sugar, fresh lemon juice, and certo - also known as liquid pectin. This jam is sweet, has a beautiful bright red color, and is bursting with strawberry flavor.
This is the strawberry jam of my childhood. A piece of buttered toast with this homemade jam dripping down the side - is the breakfast of champions. Add it to peanut butter and jelly sandwiches for lunch. Or drizzle it over a bowl of ice cream for dessert. Trust me, you won’t be mad about it.
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Why You'll Love This Recipe
- Simple Recipe With Four Ingredients
- Keeps In The Freezer For A Year
- Know The Ingredients In Your Jam
Featured Ingredients
- Strawberries - The jam will only be as good as the berries you use. Fresh-picked berries make the best jam.
- White Granulated Sugar - Nothing fancy, just plain white sugar.
- Certo (Liquid Pectin) - A product of SureJell, using liquid pectin means skiping the dissolving step in this strawberry freezer jam.
- Lemon Juice - I love the brightness the lemon juice adds to the jam.
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
Wash and dry containers and covers. Set aside until ready to use.
Hull and remove the strawberry tops. Wash and place in a large bowl.
With a potato masher, crush the fresh berries. If you want a chunky jam, leave large pieces, if not keep crushing until you don’t see as many strawberry pieces.
In a large mixing bowl add the sugar, the crushed berries - and stir until combined. Set the timer for ten minutes, stirring at least three times during that ten minutes.
In a small bowl, add the lemon juice, without seeds, and the liquid pectin (Certo). Stir until combined.
Once the ten minutes are done, add the Certo lemon mixture to the strawberry mixture. Stir for three minutes. Set a timer because three minutes feels longer when standing still and stirring. Doing this will dissolve the sugar and fully incorporate the pectin into the berries.
After three minutes, and the sugar has dissolved, grab the jelly jars or freezer-friendly containers. The containers need to be clean and able to seal. I love mason jars, but use what works for you.
Pour the jam into the container, leaving ½ inch space between it and the top. This will give the jam plenty of room to expand when it freezes.
Add the cover and leave on the countertop for 24 hours. Store the jam in the refrigerator for 3 weeks or store it in the freezer for up to a year. Defrost in the refrigerator before using.
Tips and Tricks
DO NOT SUBSTITUTE INGREDIENTS OR CHANGE AMOUNTS! I know it is tempting to switch to a different type of sugar or reduce the sugar, but don’t do it. The jam will not set, and it will be more like a sauce than a jam. If you want to make a jam with less sugar, use a different type of pectin for a low-sugar strawberry jam option. It is also made by SureJell, but it is in the pink box.
Check expiration dates! Make sure the liquid pectin is not expired. Otherwise, the jam may not set.
Instead of using a potato masher to crush the berries, use an immersion blender. Be sure to watch closely to keep some strawberry pieces for the jam. It is a much faster way to crush the berries.
Use a large, wide mouth funnel to fill the jars. It will be a million times easier and less messy than without one. I love this inexpensive option from Amazon.
Label the containers. Your future self will thank you during the next freezer cleanout. Labels solve mysteries.
Variations
SureJell Strawberry Freezer Jam: Use the yellow box of SureJell and this recipe for step by step option.
Storing and Reheating
Store: Keep the jam in the refrigerator for three weeks, in a sealed container.
Freeze: The jam can be stored in the freezer in freezer until ready to use. Defrost in the refrigerator before using. Use the jam within a year for best results.
Reader Love
"Strawberry Freezer Jam is a staple in my house! This is so delicious and we make many jars during strawberry season to last us through the year!"
- Kaitlin
⭐⭐⭐⭐⭐
Low FODMAP Notes
Low FODMAP information is based on the Monash University Food App and FODMAP Friendly App testing results. I highly recommend using these apps for guidance on ingredients and serving sizes and working with a Low FODMAP dietician. As always, modify and adjust based on your own tolerance and individual needs on a modified low FODMAP diet.
- Strawberries - Safe at 5 medium or 65 grams per meal.
- White Sugar - Safe at ¼ cup or 50 grams per meal.
- Lemon Juice - Safe at 1 tablespoon or 21 grams per meal.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
FAQs
Most jams are not low FODMAP because they contain high fructose corn syrup. Make a homemade version like this recipe. Otherwise, purchase a jam that uses a low FODMAP fruit and does not contain high fructose corn syrup.
Homemade jam uses simple ingredients, including fresh fruit, pectin, and sometimes lemon juice. Store-bought jam can have many ingredients, including high fructose corn syrup. Making freezer jam is not as hard as it looks. It takes time and lots of stirring!
Meal Planning
Strawberry jam can be used in so many ways! Add it to gluten free toast, use it in the filling for gluten free strawberry shortcake, as one of many toast topper options, on top of low FODMAP corn bread, or as part of a peanut butter and jelly sandwich. It is so good!
Additional Strawberry Recipes
Recipe
Strawberry Freezer Jam With Certo (Liquid Pectin)
Ingredients
- 1 pouch Certo liquid pectin 2 pouches in box
- 4 cups white granulated sugar
- 2 cups fresh, ripe strawberries crushed
- 2 tablespoons fresh lemon juice
Instructions
- Remove the hulls and wash the strawberries.
- Wash and dry storage containers and covers. This can be jelly jars, mason jars or freezer-friendly airtight containers. This recipe makes about three pint sized mason jars. Set aside cleaned jars.
- Place the strawberries in large mixing bowl. With a potato masher, crush the strawberries, until no whole berries remain. Set aside.
- In another large mixing bowl, measure four cups of white sugar. Do not substitute or reduce the sugar. There are different types of surejell if interested in a low sugar jam option.
- To the sugar, add 2 cups of crushed strawberries. Stir until fully combined. Set a timer for ten minutes. Stir at least three times during the ten minutes.
- In a small bowl, add the certo (liquid pectin) and lemon juice. Stir. Set aside.
- After ten minutes, add the certo lemon juice mix to the berries. Set a time for three minutes and stir the entire time. This step is to be sure the sugar fully dissolves and the pectin is mixed into the jam.
- Grab the containers and fill with jam, leaving ½ inch of space from the top. This allows the jam to freeze and expand. This will prevent the jars from breaking. Add the covers.
- Set the strawberry jam on the countertop for 24 hours. This allows the jam to seal and rest.
- After the 24 hours, keep the jam in the refrigerator up to three weeks or in the freezer for up to a year. Defrost before using for best results.
Venessa says
Love this jam!
Kaitlin says
Strawberry Freezer Jam is a staple in my house! This is so delicious and we make many jars during strawberry season to last us through the year. Your steps were so easy to follow and we'll continue to use this recipe for all of our future strawberry jam making!
Venessa Mandelkow says
We love strawberry jam in our house too! I am happy to hear this recipe was helpful. Enjoy all those jars of jam.
-Venessa