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
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.