Have you ever tried strawberry freezer jam? If not, you must change that status immediately. It tastes so much better than cooked jam IMPO. It tastes like fresh strawberries. They make the bestest PB&J sandwiches. Fo rizzle.
A wonderful & worldly woman named Denise first introduced me to making freezer jam. I remember seeing it stacked up on her counter after she went picking berries. When she made freezer jam, it covered her whole counter! She always made enough to share with everyone, because she was awesome like that. Denise sadly, has left us. When I make freezer jam, I always think of her. ❤️
Freezer jam is super duper easy to make too. It’s a win-win! Your kids will be the most popular kids on the block.
2 cups crushed fresh strawberries
4 cups sugar
1 (1.75 ounce) package sure jell fruit pectin
3/4 cup water
First, rinse (with boiling water) 5 containers, about 1 cup each. Make sure the containers are freezer safe. Dry throughly.
Next, remove strawberry stems, slice strawberries and crush them. I put mine through a grinder because I don’t like super chunky jam.
Measure EXACTLY 2 cups of prepared strawberries into a large bowl.
Stir in 4 cups of sugar & let it stand for 10 minutes.
Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min.
Add to fruit mixture; stir 3 min. or until most the sugar is dissolved. (A few sugar crystals may remain.)
Fill the containers within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours.
After that, Jam is ready to use. Store it in the refrigerator up to 3 weeks or in freezer up to 1 year. (Once frozen, thaw in refrigerator before using.)