So what does that mean??? Freezer Jam!!!
Its EASY....I PROMISE. I make it in up to TRIPLE sized batches...because I'm insane.
Strawberry Freezer Jam
- Freezer Safe Canning Jars/Glad Ware/Tupper Ware or Freezer Containers (Washed & Rinsed)
- 1 box 100% Natural Sure Jell Premium Fruit Pectin (powdered 1.75oz)
- 2 cups of crushed Strawberries (takes about 2 pints of berries)
- 4 cups sugar
- 3/4 c. water
- Wash & Rinse "jars" or containers.
- Prepare fruit as directed on pectin package (strawberries crush easily after removing stems and unripe sections. potato mashers work great. do not puree. jam has chunks.)
- Measure EXACT amount of fruit (2 c.) into a large bowl.
- Measure EXACT amount of sugar (4 c.) into a separate bowl.
- Stir sugar into fruit. Mix well. Let stand 10 minutes, stir occasionally.
- Stir 1 box of pectin into 3/4 c of water in small saucepan. (Pectin will start out lumpy.) Bring to a boil on high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat.
- Stir pectin mixture into fruit & sugar mixture.
- Stir pectin/fruit/sugar mixture until the sugar is completely dissolved and no longer grainy, about 3-5 minutes.
- Pour or ladle into prepared containers, leaving 1/2 inch of space at the top for expansion during freezing. Cover & seal with lids.
- Let stand at room temperature 12-24 hrs until set. Refrigerate up to 3 weeks. Otherwise store in the freezer for up to 1 year. Thaw in refrigerator.
NOTE: This recipe does NOT call for lemon juice, but it can be added as well. 1-2 Tbsp can be added to the fruit BEFORE mixing it with the sugar.
NOTE: If you crush your berries and leave them overnight, DO add the lemon juice and cover with plastic wrap directly on the crushed berries. This will prevent browning & fridge flavors from getting in.