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    Strawberry Freezer Jam

    Source of Recipe


    Jan Roberts-Dominguez


    List of Ingredients


    • 2 pints fresh and completely ripe strawberries
    • 4 cups sugar
    • 1 (1.75-ounce) box Sure Jell Premium Fruit Pectin
    • 3/4 cup water


    Instructions


    1. Wash and rinse plastic containers with tight-fitting lids. Use 1- to 2-cup size containers.

    2. Prepare the berries by washing and rinsing. Remove stems. Chop and crush (but don't purée) enough berries to measure 2 cups of crushed berries.

    3. Place the 2 cups of crushed berries in a large bowl. Stir the sugar into the crushed berries and mix well; let stand for 10 minutes, stirring occasionally.

    4. In a small pan, combine the pectin with the water, stirring well (the pectin may be lumpy at first). Bring the mixture to a boil over high heat, stirring constantly. Boil for 1 minute, stirring constantly. Remove from heat. Stir the hot pectin mixture into the berry/sugar mixture. Stir constantly until the sugar is completely dissolved and no longer grainy (this takes about 3 minutes). A few sugar crystals may still be visible.

    5. Ladle the jam into the prepared containers, leaving 1/2-inch space at the top to allow for expansion during freezing; cover with the lids. Let the jam stand at room temperature for 24 hours or until set.

      Refrigerate for 3 weeks, or freeze for up to 1 year. Thaw as needed in the refrigerator.

      Makes about 5 cups of jam.



 

 

 


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