Since I was a little girl, I’ve been making freezer jam. Whether it’s with my Great grandma, Mom, aunt or whomever, it’s been a staple in late summer. Yum!
We picked these berries this morning in the garden. I love how much sweeter home grown berries are vs. store bought from who-knows-where.
Wash the berries, hull them and throw them in the pot. Just mash the crap out of them!
This is what the pectin and water mixture will look like when it barely comes to a boil.
Here’s the berries that are mashed with the sugar and the super hot pectin mixture added too.
I adore this kitchen tool. Blender Bottle makes their Whiskware line that I love! I cooled the mixture just slightly, then poured it into the Whiskware bottle to easily squeeze into my freezer containers. NO MESS! Love that!
These little Ball brand freezer containers are perfect for my freezer jam project. They’re inexpensive too! I was able to fill 5 with this recipe.
Once my jars are cleaned, rinsed and dried, I fill the sink with cold water and dunk my strawberries. I give them a bit of a dunk, but don’t let them sit in the water. Since these are coming from the garden they were a bit dirty, so I always want to make sure the dirt is left in the sink and not in my jam. Once they are clean I cut off the tops and place them in a colander.
After smashing the strawberries, I place them in a liquid measuring bowl. I like to measure as I go as I’ll only need two total cups of crushed strawberries. It’s easy to measure them little by little.
With my two cups of crushed strawberries ready, I measure 4 cups of sugar in a separate bowl. It’s really important to measure your sugar correctly to have the exact amount when you’re canning. And then mix! It seems like four cups of sugar would be a lot (and well it is) but it blends well with the strawberries. It will be grainy.
The next step doesn’t get a picture because it moves fast! Once your strawberries are mixed you’re ready to prepare the pectin. Add 3/4 cup water to a sauce pan and mix it with one box of Sure Jell pectin. (If you’re using a different pectin you will need to follow their directions.) Even though it’s lumpy after stirring, place the sauce pan on the stove on high. Stir until it comes to a boil. Boil for one minute stirring continually. You’ll notice that it looks a little more clear.
Once the pectin has boiled for one minute, take it off the stove and immediately add it to strawberry sugar mixture. Stir for three minutes continually. You’ll watch before your eyes as it becomes very smooth. There may still be a few sugar grains. Don’t worry.
Fill the 8 oz jars carefully. You want to leave a 1/2 inch at the top to allow for expansion. I fill them to the point where the rim just starts. It’s perfect. Let the jars sit for 24 hours at room temperature. They should start to set right away. After the 24 hours, place the jars into the freezer. They will last for up to one year in the freezer. Once you’re ready to enjoy the jam, place them in the refrigerator. They will store for three weeks in the refrigerator.
I told you it was easy! 🙂 It always turns out just right! You can use the same recipe for blueberry and raspberry jam too. Have fun with it!