Last summer I learned a secret. Pssst, I will share it with you: Strawberry Freezer Jam is soooooooooooo easy, and it’s like eating little spoonfuls of heaven.
With 4 quarts of strawberries from our local (Amish) grower (yes, you do see a theme growing here- we are surrounded by and support a lot of Amish), I just finished this year’s batch of strawberry jam. Soon to come will be blackberry jam, and perhaps this year we’ll try some blueberry jam (anyone ever make that??). It’s so very easy. If you’ve never tried it before, I highly recommend that you give it a go this year. Grab a couple quarts of fresh locally grown berries and make freezer jam. You will be so happy you did- with every bite of toast, bagel, cracker, oatmeal…trust me, you’ll be inventing new ways to use your homemade jam!
I use “SURE-JELL” Premium Fruit Pectin:
2 cups strawberries- hulled and crushed up with a masher (I drain out some of liquid here, I think it makes better jam this way)
Add 4 cups of sugar. Mix them thoroughly and let stand for 10 minutes (stir a few more times)
3/4 cups water and 1 package of pectin- stir it well and bring to a boil. Stir it constantly and boil for 1 minute, then remove from heat
Stir the pectin mixture into the strawberry/sugar mixture. Stir it constantly until all the sugar is dissolved (about 3 minutes)!
Pour into freezer safe containers, leave 1/2 inch of space at the top because jam may expand during freezing, cover tightly
Leave out at room temperature for 24 hours while it sets
You can store in refrigerator for 3 weeks, or in the freezer for 1 year