Certo Strawberry Freezer Jam
This no-cook Certo strawberry freezer jam tastes just like fresh strawberries and only takes about 30 minutes of hands-on time.
It’s a simple recipe, and turns out great when you measure the mashed fruit exactly, use the full sugar amount, and let it sit 24 hours at room temperature so it sets properly.
This Recipe at A Glance
- Type: no-cook freezer jam (not shelf-stable canning)
- Hands-on time: ~30 minutes
- Set time: 24 hours at room temp
- Yield: ~5 cups (about 40 oz)
- Keeps: up to 1 month in the fridge; up to 1 year in the freezer
- Non-negotiables: 2 cups mashed fruit + 4 cups sugar + liquid pectin + bottled lemon juice
What Is Freezer Jam?
Freezer jam is by far and away the easiest type of jam to make. It doesn’t involve water baths or complicated canning techniques like some recipes do.
In fact, most freezer jam recipes don’t require any cooking at all!
That’s what makes freezer jam taste so incredible. It gives it a wonderfully bright flavor and color.
It’s like biting into a perfectly ripe summer strawberry every time you taste this jam.
To make freezer jam, you just mash down the fruit and mix it with sugar, then stir in some liquid pectin and lemon juice, and you’re good to go.
The hardest part is just waiting for it to set. Then it’s into the freezer for a year’s worth (in our case, we make several batches) of homemade, delicious jam.
Strawberry Freezer Jam Troubleshooting
While this jam is incredibly easy to make, it doesn’t mean that things can’t go wrong.
The most common problems people encounter are jams with a grainy texture or jams that don’t set.
Why Is My Jam Grainy?
Sometimes, even if your jam sets, the texture can be a bit off. If you find your freezer jam has a grainy or sandy texture, it means that the sugar didn’t have a chance to fully dissolve.
The easiest way to prevent this is to let the mashed fruit and sugar sit for about 20 minutes before adding the pectin, while stirring occasionally to help the sugar dissolve.
It’s equally important to vigorously stir the jam for at least three minutes once you’ve added the pectin and lemon juice.
I recommend setting a timer to make sure the sugar has enough time to dissolve properly.
Why is my jam foamy, bubbly, or half “froth” on top?
This usually happens from over-mashing or whipping extra air into the berries (more common with frozen/thawed fruit).
Let the jam sit for a few minutes after mixing, then gently stir to release bubbles before portioning into jars.
Why did my jam turn pink in the freezer?
That’s normal! Freezer jam can lighten a bit as it freezes. It doesn’t mean it’s bad.
My jam is too thick and too sweet. Can I fix it?
Unfortunately, you can’t really “undo” extra sugar once it’s mixed because the fruit-to-sugar ratio is what makes it set.
You can soften how it tastes by serving it with unsweetened yogurt, oatmeal, or as a swirl into whipped cream—but for future batches, if you want less sugar, use a low-sugar pectin that’s designed for reduced sugar.
Why Didn’t My Jam Set?
Another common issue with freezer jam is that sometimes it doesn’t set.
This can happen if the ratio of fruit to sugar was off, your pectin was old, or your sugar didn’t fully dissolve.
Sugar isn’t just for sweetness. It helps the jam set and keeps the texture from turning icy or runny.
For a reliable set with liquid Certo, stick to the full sugar amount (or use a low-sugar pectin designed for reduced sugar).
Substitutions & Swaps
Below are some swaps and substitutions that can be made in this Certo strawberry freezer jam recipe.
- Strawberries – You can use pretty much any berry that’s in season! The key thing is using fresh, ripe fruit. Blackberries, raspberries, boysenberries, or even marionberries would work wonderfully in this recipe.
- Granulated Sugar – I do not recommend changing the amount or type of sugar in this recipe.
- Lemon Juice – Usually, I am all about using fresh lemon juice when I’m baking, but my mom uses bottled lemon juice in this recipe. Bottled lemon juice actually works better than fresh lemon juice because the acidity level is controlled and consistently the same. This helps ensure the pectin will set properly!
- Liquid Certo Fruit Pectin – I have never tried this recipe with any other type of Pectin, but any liquid fruit pectin should work like Sure Jell or Ball liquid pectin. I find Certo is sold at most grocery stores, or you can order it online.
Tips for Making The Best Certo Strawberry Freezer Jam
- Use wide-mouthed glass jars for your jam. They’re easier to fill and freeze well! You can also use plastic containers with a rubber seal, but I find glass works best.
- The quality of your jam is heavily based on the quality of your berries! It’s best to use freshly picked berries.
- Make sure your pectin isn’t expired! Check the expiration date on the box to be safe.
- Use liquid pectin in this recipe, not powdered. This recipe will not turn out with powdered pectin.
- Use bottled lemon juice instead of fresh lemon juice to ensure the pectin sets properly.
- Don’t fill your containers to the top! Leave at least half an inch, because the jam will expand as it freezes.
- Set the filled containers somewhere safe and let them sit at room temperature for 24 hours without being touched. This allows the pectin to work its magic and helps the jam set properly.
- Label your jars with the date the jam was made. My mom always uses a bit of tape and a Sharpie!
How Long Does Certo Strawberry Freezer Jam Stay Good?
As the name implies, this jam freezes incredibly well! It can be frozen for up to a year. While it stays good for a long time, I doubt it’ll last that long.
When you’re ready to eat a jar of frozen jam, remove it from the freezer and place it in your fridge overnight. It should be thawed and ready to enjoy by the following morning.
You can also put a container straight into the fridge once it’s set. We usually put one in the fridge to enjoy immediately, and the rest in the freezer for later. This jam lasts up to a month in the fridge.
Frequently Asked Questions
Can I use frozen or thawed strawberries?
Yes, but thaw completely and don’t add extra liquid. The most important thing is still measuring exactly 2 cups of mashed fruit.
Can I use peaches/blueberries/raspberries instead of strawberries?
Yup! Swap the fruit 1:1 and keep the sugar ratio the same.
Do I have to use bottled lemon juice?
For freezer jam, bottled lemon juice is actually ideal because the acidity is consistent, which helps the pectin set reliably.
Can I use powdered pectin instead of liquid?
Not for this specific method/ratio. Powdered and liquid pectin are not interchangeable without changing instructions.
Can I reduce the sugar?
Not with regular liquid Certo. Using less sugar can prevent a proper set. If you want less sugar, use a low-sugar/no-sugar pectin made for that.
Can I use a stand mixer (paddle) or a hand mixer to stir instead of doing it by hand?
Yes! Mix at a low speed to make sure you don’t whip air into it. This is a great option if stirring by hand is difficult.
Do I need to heat the lids like canning?
No. This isn’t a water-bath canned jam, so you don’t need to heat lids for sealing. Just use clean jars/containers and leave headspace for freezing.
How long can it stay in the fridge?
This jam lasts in the fridge for up to 1 month (for best quality).
Can I double or triple this recipe?
Yes, but bigger batches usually need more stirring time so the sugar fully dissolves. If you’re scaling up a lot, consider mixing in batches for easier measuring and a more reliable set.
Let Me Know What You Think!
If you try this recipe for Certo strawberry freezer jam, I’d love to hear what you think! Please leave a rating and comment below.
Don’t forget to tag me @chelsweets and use #chelsweets on social media so that I can see your amazing creations!
Certo Strawberry Freezer Jam
Equipment
Ingredients
Strawberry Freezer Jam
- 2 cups mashed strawberries – about 1 qt. ripe, whole strawberries 460g
- 4 cups granulated sugar 800g
- 1 pouch Certo liquid Fruit Pectin 3 fl oz.
- 2 Tbsp bottled lemon juice 30g
Instructions
Certo Strawberry Freezer Jam
- Begin by washing and drying the containers or jars you plan to store the jam in. Set aside.
- Rinse your berries and either dry them gently with a towel or place them in a colander to help drain any excess water.
- Remove the stems from 1 quart of strawberries and cut away any blemishes. If you're using store-bought berries, I suggest cutting them into quarters to make them easier to mash.
- Mash the strawberries with a potato masher until the mixture looks soupy. This will leave some small bits of strawberry intact and give the jam a bit of texture.
- Use a measuring cup to add exactly 2 cups of mashed strawberries into a separate large bowl.
- Add in 4 cups of granulated sugar and stir until the sugar is fully incorporated.
- Set a timer for 20 minutes and let the mixture sit, stirring every few minutes to help the sugar dissolve.
- Pour 3 fl oz or 1 pouch of liquid pectin into the strawberry mixture, being sure to squeeze out every last drop of pectin! My mom folds the packet as she does this to get all of it out.
- Add in 2 Tbsp of bottled lemon juice, then set your timer for 3 minutes and stir the mixture somewhat aggressively. I like to switch arms halfway through because they get tired!
- Pour the mixture into the cleaned and dried jars, leaving at least 1/2 inch at the top of the container. The jam will expand as it freezes, so it's important to leave a little room!
- Wipe away any spills, then close the jars with their lids and let them sit for 24 hours at room temperature. Be sure to place them in a safe area where they won't be touched or bumped.
- Once the jam has set, place a bit of tape onto each jar and write the date it was made.
- Then either freeze or refrigerate the jam! It can be frozen for up to a year or kept in the fridge for up to a month.
- To thaw frozen jam, move the container from the freezer to the fridge, then enjoy the following morning once it's thawed.
Video
Notes
Yield
This recipe makes about 5 cups or 40 oz. of freezer jam.Tips for Making the Best Certo Strawberry Freezer Jam
- Use wide-mouthed glass jars for your jam. They’re easier to fill and freeze well. You can also use plastic containers with a rubber seal, but I find glass works best.
- Mix the jam in a bowl with a spout to make it easier to pour into the jars.
- The quality of your jam is heavily based on the quality of your berries! It’s best to use freshly picked berries if possible.
- Make sure your pectin isn’t expired! Check the expiration date on the box to be safe.
- Use liquid pectin in this recipe, not powdered. This recipe will not turn out with powdered pectin.
- Use bottled lemon juice instead of fresh lemon juice to ensure the pectin sets properly.
- Don’t fill your containers to the top! Leave at least 1/2 an inch, because the jam will expand as it freezes.
- Set the filled containers somewhere safe and let them sit for 24 hours without being touched. This allows the pectin to work its magic and helps the jam set properly.
- Label your jars with the date the jam was made. My mom always uses a bit of masking tape and a Sharpie!
- You can use fresh blackberries, raspberries, boysenberries, or marionberries in place of the strawberries in this recipe. The jam will have more seeds, but it will taste great!
Freezing This Freezer Jam
As the name implies, this jam freezes incredibly well! It can be frozen for up to a year. While it stays good for a long time, I doubt it’ll last that long! When you’re ready to eat the frozen jam, remove the container from the freezer and place it in the fridge overnight. It should be ready to enjoy the following morning.Nutrition
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I make this Strawberry Freezer Jam every Year. But I have never used the liquid pectin. I have only use the powdered and I have never had a batch not turn out… I’m thinking I might try the liquid on my next batch just to see if it’s easier to mix together.
I am new to Jam! I do not like Strawberry seeds. Can I just use the juice?
I followed the recipe exactly but I noticed there were tiny bubbles throughout after it set. It turned pink in the freezer! I made two double batches. Any ideas?
We made 20 jars of this jam recipe in June and we absolutely LOVE it!!! I was wondering if we could use this recipe and instead use peaches and prepare the same way? Thanks for your input! 🙂
@Jennifer, I’ve used this same recipe for blueberries, peaches, and raspberries and it was wonderful!
Thank you for sharing Carrie 🙂
I put too much sugar in my jam how can i fix it. It’s too thick and sweet. Thanks for your help! I made 40 jars so don’t want to throw it out.
I followed the Certo instructions to a “T”, it said use Lemon Juice if recipe calls for it. The jam did not set. I on the Certo website that this can be caused by undissolved sugar. How do I correct this problem?
Hi Peter,
Do you mean you followed the instructions on the side of the Certo pack, or my recipe card? In my recipe I include several steps to help make sure the sugar gets fully dissolved. If you aren’t already, I’d recommend doing those steps to help the sugar dissolve and help your jam set. Hope that helps!
@Chelsweets, I just made a batch 6 times this recipe all at once used exact measurements. Will it turn out? I read somewhere don’t double recipe?
Can no cook strawberry jam with certo stay longer in the refridgerator than 1 mth and if not can I cook it just to be on the safe side?
To be honest, I keep this jam in my fridge for a few months at a time and it stays good!
Has anyone tried making this with frozen strawberries? If so what was the secret. Thank you Denise
Hi Denise,
That is a great question! I have only ever made this recipe with fresh strawberries so I’m not sure, but I’d love to know too!
@Chelsweets, I’ve made it with frozen strawberries. Just make sure the amount does NOT exceed 2 cups of crushed fruit.
Good to know, thank you for sharing Lucille!! 🙂
Can you heat up the mixture to help the sugar fully dissolve?
Hi Alex,
You could, but that will dull the flavor of the strawberries a lot. The main point of freezer jam is to not use heat to give it a bright, fresh flavor.
The amount of stirring in this recipe helps the sugar dissolves and the jam ends up with a smooth texture. Hope that helps!
Thank you very much. I believe this is the exact way my grandmother used to do it. I haven’t had good jam in over a decade. Going picking tomorrow. Thanks!
Hi Jim,
I’m so happy to hear that!!! I hope your jam turns out absolutely amazing 🙂
can i use thawed strawberries for freezer jam ?
Hi Connie,
You can use frozen strawberries that are thawed to make freezer thaw! Hope that helps 🙂
I just made a batch 6 times this recipe all at once used exact measurements. Will it turn out? I read somewhere don’t double recipe?
Hi Brian,
I have never tried making a batch that big before! I’d assume you’d need to stir it for longer to help all the sugar dissolve properly and allow the jam to proper set, but other than that I feel like it should work!
I made a batch of freezer jam last nite &it didn’t set up. Will lemon rind help?
Hi Betty,
So sorry to hear that! What do you think caused it not to set? Did you use the same ratios of fruit and sugar that the recipe called for? Is there any chance your pectin was expired?
I haven’t tried this method, but I’ve heard that for every 4 cups of jam that needs to be remade, you can whisk together 1/4 cup sugar and 1 tablespoon powdered pectin. Pour the jam into a low, wide pan and add the sugar and pectin combo. Then stir until the sugar and pectin has dissolved. Hope that helps and that you’re able to save the jam!!
I made this jam to a T and for some reason when I froze the jar it became half jam half froth. Seems like it separates any suggestions to fix this?
Hi Sabrina,
I’m so sorry to hear that! Did you by chance use frozen strawberries? Sometimes that can incorporate more moisture and make the jam bubble up a bit more than normal when it’s mixed. Hopefully we’ll be able to figure out what happened together!
Made two batches (separate) yesterday. Set perfectly, not grainy at all! Opened one jar this morning and it was gone! Kids ate it on Papa’s pancakes!
Love that, so happy to hear it Marty 🙂 Thanks for sharing!!
Do you use a wet or dry measure for the fruit?
Hi Fiona,
I usually weigh them when they’re dry, but all the really matters is that you end up with 2 cups of mashed strawberries. Hope that helps, happy baking!
My jam did not thicken very much is there anything I can do to thicken it more. I followed your recipe exactly. Don’t know what happened
I’m so sorry to hear that Julie! Is there a chance your pectin was expired? If you followed the recipe/instructions to a T, that’s the only thing I can think of that would cause it! You could try mixing in a bit more pectin to try to thicken it, but it also will get thicker once it’s chilled. I hope that helps for the future <3
I’ve made this recipe since the 70’s. My family loved it not only for toast but also as a fresh ice cream topper. When little a teaspoon was a great candy snack. My question is because of health problems I am no longer to stir. I wonder if I could use the paddle on the mixer on low to dissolve the sugar and when adding the pectin?
Hi Sue,
I love that!! And that is a great question! I think that you should be able to use a paddle attachment in a stand mixer to stir the jam, that sounds like it would be a solid workaround. If you try it please let me know how it turns out!!
@Chelsweets, I have been using my electric hand mixer since the 70’s to stir freezer jam. Works perfectly.
That is so good to know! Thank you for sharing Eli!! 🙂
Does it still thicken with less sugar?
Hi Carrie,
Great question! It can still thicken with less sugar, but the texture and set might be softer or looser than the classic version. Certo (liquid pectin) is designed to work with a specific ratio of fruit to sugar, so reducing the sugar too much can impact how well it gels. If you’re hoping to cut back, you might want to look into a low-sugar or no-sugar pectin, which is made to set properly with less sugar. Hope that helps—and let me know if you try it!
I made this jam yesterday and it turned out perfectly! I used fresh lemon and Certo liquid pectin. One batch made 6 x 250ml jars. I made a second batch with 2 cups of mashed blueberries and it also set and tastes delicious!
Hi Carley,
That sounds amazing!! I’m so glad it turned out perfectly and love that you experimented with a blueberry version too! Thank you so much for sharing 🙂 Happy baking!
Do you heat the lids before sealing the jam like pickles?
Hi Bella,
No need to heat the lids for freezer jam like you would for shelf-stable canned pickles! Since freezer jam is stored in the fridge or freezer and isn’t processed in a water bath, you don’t have to worry about creating a vacuum seal. Just make sure your jars or containers are clean and leave a little room at the top for expansion in the freezer.
Why so much sugar??
Hi Linda,
Great question! The higher sugar amount in freezer strawberry jam isn’t just for sweetness. It actually plays a big role in preservation and texture. Sugar helps the jam set properly and prevents it from turning icy or runny in the freezer. That said, if you prefer a less sweet version, you can look for low-sugar or no-sugar pectin, which lets you reduce the sugar and still get a good set!
Hope that helps, happy baking!!
When I make this recipe, my jam is delicious but very runny. What am I doing wrong?
Hi Amanda,
So happy to hear you’re enjoying the flavor!! If your jam is turning out runny, it usually comes down to one of a few things:
Sugar ratio: Freezer jam needs the full amount of sugar to set properly. If it’s reduced even a bit, it can stay loose.
Pectin: Make sure you’re using the full packet of Certo and stirring it in thoroughly. Old/expired pectin can also lose its setting power.
Mixing time: Stir for the full 3 minutes after adding the pectin. This helps it thicken evenly.
Rest time: The jam needs to sit at room temp for 24 hours before freezing so it can firm up.
Even if it’s a little runny, it’s still amazing on ice cream, pancakes, or stirred into yogurt! Hope that helps, happy baking!!