Oct 2, 2015

Strawberry Freezer Jam

I made strawberry freezer jam for the first time this year, thanks to a recipe from my friend Angie. So easy to make, and it's wonderful on toast, English muffins, etc. Angie says she usually triples the batch, so that's what I did.

1 quart strawberries, washed and hulled
4 cups granulated sugar
1 (1.75 ounce) package dry pectin
3/4 cup water

Mash or put 1 quart fruit in a food processor and blend to desired consistency, depending on whether you like your jam smooth or chunky). Pour 2 cups of mashed fruit in a large bowl and mix in 4 cups sugar. Let sit for 10 minutes. While it sits, whisk 1 pkg. fruit pectin into 3/4 cup water in a small pot on the stove. Heat to boiling over high heat, stirring constantly. Remove from heat and stir one minute. Then pour pectin mixture into fruit mixture and stir for 3 minutes until sugar is all but dissolved. Ladle into jars/containers, leaving about a half inch at the top for expansion. Screw on lids and let sit at room temperature for 24 hours. Then freeze. Will last 3 weeks in the fridge or one year frozen. Makes 5 8-oz. jars.