Recipes

Strawberry Freezer Jam

Every summer, my mother made jars and jars and jars of jams and jellies. By far, the most popular was her strawberry freezer jam.

She used to joke that the men in the family wanted a little “bread with their jam” because they would smother the bread or biscuit they were eating with a thick layer of jam. The jam was so good, made from berries we grew right on the farm.

It’s been years since I made strawberry jam, but last year I made a batch and remember how good it tasted. So, I got ambitious and made six batches of strawberry freezer jam this year. Guess what everyone is getting for Christmas!

Anyway, here is my favorite recipe (and the one Mom used) for making the jam. Enjoy!

Strawberry Freezer Jam

INGREDIENTS:

4 cups sugar

2 cups crushed strawberries

3/4 cup water

1 box Sure-Jell fruit pectin

DIRECTIONS:

Start by sanitizing your containers by washing containers and lids in boiling water. Dry thoroughly and set aside. (I run my glass jars through the dishwasher and set the rings and lids in a pan of water and bring it to a boil.

Measure sugar into a bowl. Set aside.

Rinse strawberries and remove stems. Crush strawberries thoroughly, one cup at a time. Measure exactly 2 cups of crushed berries into a large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.

While the sugar and berries are doing their thing, mix the water and pectin in a small saucepan. Bring to a boil on high heat, constantly stirring. Once it boils, continue to boil and stir for one minute.

Pour over berries and stir for three minutes, until the sugar is dissolved.

Immediately fill containers to within a half-inch of the tops. Wipe off edges of containers and cover with lids. If using jars with rings, tighten the rings onto the jars.

Allow to stand at room temperature for 24 hours. You can now use the jam, storing in the refrigerator up to three weeks, or freeze.

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