Sunday, May 17, 2009

Strawberry Freezer Jam

Maceys had beautiful, very large, and very tasty strawberries on sale. I have always wanted to make freezer jam and decided to be brave and try it. Making the jam turned out to be so doesn't take very long and there isn't a big mess at the end. I used the recipe in the box of "Sure Jell" pectin, but here's the recipe made simple...

Stir 4 cups of sugar (I didn't say this was low calorie!) into 2 c. mashed strawberries. I used a potato masher to crush the strawberries. Let stand 10 minutes. Stir 1 box pectin and 3/4 c. water in a sauce pan, stirring constantly. Bring to a boil and boil for 1 min. Stir pectin mixture into fruit mixture until sugar is completely dissolved and no longer grainy. Pour into prepared containers, leaving 1/2 inch space at top for expansion during freezing. Let stand at room temperature for 24 hours. Refrigerate up to 3 weeks or freeze for up to 1 year.

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