It is finally strawberry season! Thank goodness , because I can't stomach the light green and pink strawberries that have no taste that I find in stores most of the year. Fortunately for me, I live close to about half a dozen strawberry farms . I have made strawberry freezer jam every year since I was a young bride. My nana , my mom and her sisters always made it and we always had a jar ready for toast in the mornings throughout the winter. I use it up so fast around here, I make double and triple batches just to make sure there are jars left for the colder months. We use the jam on toast, waffles, pancakes and peanut butter and jelly sandwiches. But I also add a tablespoon or two to cream cheese , marshmallow fluff or whipped cream, to make a dip for the boys to dip graham crackers or apples in. My 5 year old will not eat a bowl of vanilla ice cream without a dollop or two spooned over his bowl. The recipe is on the sure-jell box and I have always made it as written. I know it seems like sugar overload, but fruit tends to loose sweetness when frozen, so 4 cups really is needed for the sweetness of it. Also, if you use less sugar, it screws up the sugar/pectin ratio of the jam , and it will not set up right. If the amount of sugar scares you, look for low sugar pectin at the store. I have seen it on the shelf right beside the regular pectin.* the sure jell recipe says to use the plastic containers, but I reuse glass jelly jars year after year.
Homemade Strawberry Freezer Jam
2 cups crushed strawberries (buy 1 qt. fully ripe strawberries)
4 cups sugar, measured into separate bowl
3/4 cup water
1 box SURE.JELL Fruit Pectin
2MIX 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 sugar is almost dissolved. (A few sugar crystals may remain.)
3FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or in freezer up to 1 year. Thaw in refrigerator.