Strawberry Freezer Jam

Strawberry Freezer Jam

I’m fairly sure I mentioned before that when I was a kid, I had a terrible allergy to strawberries. It was an absolute bummer for years, because there’s nothing like a good strawberry, especially when they’re local strawberries. I ended up purchasing a flat this past weekend, and just couldn’t wait to dig in and make something fun.

I’ve been craving a good peanut butter and jelly sandwich (I know…I’m totally 6 years old right now.), but I just wasn’t in the mood to make shelf-stable jam. I’ve always been curious about freezer jam, though, since people insist it’s so much better & fresher tasting than the cooked/shelf stable jam. Freezer jam doesn’t require canning supplies, except for freezer safe jars, which they sell near the mason jars. No need to violently boil the cans and hope/pray that the lids “pop” revealing that you canned everything perfectly. You just cook the pectin, add it to your fruit/sugar mixture, let it set up and freeze/enjoy! It’s pretty darn fantastic and it really is much fresher tasting..if you want to make homemade jam easily, this is the way to go. :-)

Strawberry Freezer Jam
Source: Kraft Foods

Ingredients:

  • 2 cups crushed strawberries (about 2 pints of ripe strawberries)
  • 4 cups of granulated sugar
  • 3/4 cup water
  • 1 box Sure-Jell pectin (in a yellow box)

Directions:

  1. Wash and rinse 5 (1 cup) freezer safe plastic containers and lids with boiling water. Dry the containers and lids thoroughly and set on a clean towel.
  2. Hull and crush strawberries really well with a potato masher or two forks, 1 cup at a time. Make sure to measure out 2 cups of crushed berries into a large bowl. Add the sugar and stir until well-mixed. Allow the mixture to stand for 10 minutes, stirring occasionally during that time.
  3. In a small sauce pan, mix the water and pectin together with a whisk. Heat the mixture, stirring often, until boiling, Keep stirring and allow the mixture to boil for a full minute. Remove the pan from heat, and add the pectin mixture to the sugar mixture. Constantly stir for 3 or so minutes, until the sugar is completely dissolved and everything is well-mixed.
  4. Working quickly, fill all containers with the jam, leaving a 1/2 inch head space. (The great thing about freezer jam containers is there is a line drawn in on the jar to show where to stop pouring.) Wipe the edges of the containers and cover with the lids. Let the jam stand at room temperature for 24 hours to set up, and then place the jars in the freezer or fridge to use.

Note: You can store the jam in the refrigerator for up to 3 weeks or in freezer up to 1 year. Thaw in refrigerator before using.

 

Comments

  1. I’ve been making this jam recipe with my Grandma (who is now 96 and still whipping it up). I like to replace the water with the juice of one lemon. Easy and delic!

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