Freezer Strawberry Jam

Hey friends!  I am excited to share one of my family's favorite spring time traditions--strawberry pickin'!

Being in the south, there are some really awesome strawberry farms this time of year, so we make a night of it, & choose the best possible strawberries we can find!  The kids LOVE this night & have the best time filling our buckets.  Usually at the end we have to throw out a few of the ones that are not edible. :)  

Here is what we came home with.  I was so excited to make something yummy from our labors at the farm. :)  And I knew just the thing..

Strawberry Jam!

 You will need:

4 cups ripe strawberries
4 cups sugar
2 Tbsp. lemon juice
3/4 cup water
1 package pectin (I used Sure Jell)

Yep, it's really that much sugar.  It's amazing though, trust me. :)

 

You will need to sterilizer your jars & lids--I boiled mine in a big pot for 5 minutes

Wash & cut the stems off the strawberries

Crush 2 cups worth of strawberries--I used my Cuisinart

 In a large bowl, mix crushed strawberries, sugar & lemon juice, then let stand for 10 minutes.

While that is setting up, in a small pot, mix water & pectin over high heat.  Once it boils, stir continuously for one minute, then pour into the bowl with the strawberries & sugar (after it has set for 10 minutes).  Mix together until it is no longer grainy--about 3-4 minutes.

Immediately ladle the jam into jars, leaving 1/2 inch at the top.

Wipe containers clean & place lids on.

I used a cupcake liner as a decorative piece with my jars.  You could also wrap with a ribbon, use scrap book paper, lots & lots of possibilities to dress it up!

Let your jam set at room temperature for 24 hours, then place in fridge (up to 3 weeks) or freezer (up to one year).

Don't forget to share with others, that is half the fun!

Always Perfect Freezer Jam
(recipe from Favorites cookbook)

4 cups ripe fruit, such as strawberries, peaches, raspberries, or apricots
4 cups sugar
2 Tbsp. lemon juice
3/4 cup water
1 package pectin (i.e. SureJell)

Prepare containers & lids for freezer jam by sterilizing & cooling. Wash, & slice fruit as necessary. 

 In very large bowl, thoroughly crush enough fruit to equal 2 cups. Stir in sugar & lemon juice until thoroughly mixed. Let stand 10 minutes. 

Meanwhile, in 1-qt saucepan, combine water & pectin & heat to boiling over high heat. Boil, stirring constantly, for one minute. Stir pectin mixture into fruit until sugar has dissolved & mixture is not longer grainy, 3-4 minutes. 

 Quickly ladle jam into containers leaving 1/2" of room at the top. Wipe container rims clean & cover with lids. Let stand at room temperature until set, up to 24 hours. 

 Refrigerate up to three weeks, or freeze up to one year. 

 Makes five-8 oz. containers.