Strawberry Freezer Jam

My husband’s family is well known for amazing cooks. This recipe is from one of those ladies. Aunt Mary, as she is affectionately known by everyone in the tri-county area, turned 100 years old this year. She is still sharp as a tack and one of the sweetest women you will ever meet. Everyone that knows her loves her. She makes the most delicious treats, and until just the last couple of years, she would always send you home with a sack full of something fabulous. My mother-in-law taught me how to make this jam, and I am not sorry! It tastes so fresh and is so easy to make, you will never buy store bought again. When I say it’s easy to make, I really mean easy to make! Now that strawberries are at their best is the time to make a batch (or two or three)!! ~Kathy

StrawberryJamLogo

  • 2 c. strawberries
  • 4 c. sugar
  • 1 c. water
  • 1 box Sure Jell Original Fruit Pectin (1.75 oz)

Wash and remove stems from the strawberries. Place in blender and pulse, leaving a few smaller chunks (a little texture is okay). Measure blended strawberries to reach amount needed. Place in large bowl.  Add sugar.  Mix well.   Stir every few minutes until sugar is completely dissolved.  (This could take up to 45 minutes).  This is important to make sure you do not have grainy jam.  Once the sugar has dissolved, proceed to the next step.

In a medium sauce pan, add water and whisk in pectin. Bring to a boil, and keep at a boil for one minute. Immediately pour into strawberry/sugar mixture. Stir gently just to combine.

Pour into prepared pint jars, leaving a little room in the jar as it will expand a bit as it freezes.  Wipe the rim with a damp cloth; then seal with the lid and ring.

Allow to cool then place in the freezer. Will keep in the freezer for months.

Yield:  About 3 pints

 

 

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