Strawberry Freezer Jam

Chef Linda

Freeze some for a sweet surprise on a cold winter morning!

Customer Rating: not rated

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Yield: Makes 5 cups

Ingredients

2 pints fresh strawberries, stemmed and hulled
4 cups granulated sugar
1 box Sure Jell Fruit Pectin
3/4 cup water
1 to 2 cup storage containers (I use pint jars or jelly jars from Price Chopper)

Directions:

Wash and dry plastic or glass storage containers. Crush strawberries one cup at a time using a manual potato masher. Leave some chunks of strawberry for texture. You can do this in a food processor using pulses. DO NOT PUREE!

Measure 2 cups (exactly) of crushed strawberries and place in medium size bowl. Stir in sugar, mixing well and let stand for 10 minutes to create juices and melt sugar. Stir occasionally.

In a small saucepan, stir the box of Sure Jell into 3/4 cup of water. Bring to a boil on high heat, stirring constantly. Boil for 1 minute, stirring, then remove from heat.

Stir pectin into fruit and stir until all sugar is dissolved, about 3 minutes. Pour into prepared containers allowing 1/2-inch of space at the top for expansion and then cover. Let stand at room temperature 24 hours until set. Refrigerate up to three weeks or freeze for up to one year!

Customer Comments

not rated

Kari C Lees Summit, MO

“My family has been making this Strawberry Jam since I was a little girl. I have since started making it with blueberries and raspberries, as well. Great on pancakes and waffles, too. ”

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