Strawberry Freezer Jam
There is no better way to capture the taste of early summer than with strawberry freezer jam, This recipe calls for SURE-JELL For Less on No Sugar Needed Recipes. Gather several glass or freezer-safe plastic containers with tight-fitting lids, enough to hold up to 6 cups of jam. I recommend 8-16 ounce containers. You want to avoid anything so large you can't consume the thawed jam in three weeks.
- 4 quart sauce pan
- large bowl
- potato masher optional
- 4 pints fresh strawberries
- ⅓ cup (1.75 ounces) Sure-Jell For Less or No Sugar Needed Recipes pectin
- 3 cups sugar
- 1 cup water
- Wash, rinse and dry the containers and lids.
- Rinse the strawberries thoroughly and remove the stems and leaves. In a large bowl, mash the berries with a potato masher or crush with clean hands. Measure exactly 4 cups of the mashed berries and set aside.
- In a 3-4 quart sauce pan, add the sugar and pectin and whisk until thoroughly mixed. Stir in the water and heat over medium-high heat, stirring constantly, until sugar is dissolved and the mixture begins to boil. Continue to boil for one minute and remove from heat.
- Stir the mashed fruit into the hot sugar-pectin mixture until thoroughly mixed. Pour the mixture into the containers leaving a ½ inch of space to allow for expansion. Cover the containers with their lids and allow to set at room temperature for up to 24 hours until the jam sets.
- Refrigerate for up to 3 weeks. Otherwise, store the jam in the freezer for up to one year. Thaw in the refrigerator.