This strawberry freezer jam was so easy to make!
Ingredients:
2 cups crushed strawberries
4 cups sugar
1 packet Sure-Jell
3/4 cups water
I started with the correct canning jars. These are Ball half pint “straight” jars.
If you are going to freeze canning jars, they must be designed for the freezer! The ones with a curve at the top risk breaking when freezing. You CAN use plastic and Sure Jell makes some - I just prefer glass.
Next up....strawberries! I bought a 2 lb container of organic strawberries - Bossman needed some to munch on, too.
You need 2 cups of crushed strawberries - so, roughly 4 cups of whole strawberries.
Slice the tops off. Then dice them pretty small.
Then crush them. The Pampered Chef Mix ‘N Chop works great!
Dice and crush strawberries until you have a good solid 2 cups worth. Then put them back in your bowl.
Then put 4 cups of sugar - measured exactly - over your strawberries.
To measure exactly, fill a 1 cup measuring cup with sugar, rounded off, then slide the straight edge of a butter knife over it.
Yes, 4 cups is a lot of sugar....but it’s making 6 half pints of jam, Jam is sweet. Strawberries are not.
There are recipes on the internet using less sugar, but I don’t know their “jelling” ability.
Now you’ve got 2 cups of crushed strawberries and 4 cups of sugar.
This has to set for 10 minutes* - stirring a few times.
After 10 minutes, it will look like this - with most of the sugar dissolved.
When you have about 5 minutes left of your 10 minute strawberry/sugar time...
Put one packet of Sure-Jell Premium Fruit Pectin and 3/4 cup of water (mix well) on to boil.
Boil the pectin and water for 1 minute.
Immediately pour the pectin/water into your strawberry/sugar mixture.
Stir for 3 minutes.
Ladle into your jars - leave 1/2” headspace.
Wipe off whatever dripped on your jar rims and put the lids on.
Wipe off the whole jar and label.
Allow to “rest” at room temperature for 24 hours before putting in the freezer.
That’s it!
This will keep in her freezer for one year.
Remove from freezer and place in refrigerator to thaw.
This will keep in the refrigerator, after thawing, for 3 weeks.
Use on toast, biscuits, ice cream topper, strawberry shortcake, pancakes - whatever you want!
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