Strawberry Freezer JamFrom: Alana DeGooyer
2 cups strawberries, crushed (how much you crush them depends on how chunky or smooth you like your jam)
4 cups sugar
3/4 cup water
1 box surejell fruit pectin
Stem and crush strawberries thoroughly. (I typically use my potato masher or blender depending how crushed I want them.) Measure 2 cups crushed fruit into a large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.
Mix water and pectin in a small saucepan. Bring to a boil on high heat, stirring constantly. Boil and stir 1 minute. Add to fruit mixture, stir for 3 minutes or until the sugar is dissolved and no longer grainy. Fill all containers immediately to within 1/2" from the top. Wipe edges of containers clean and cover with lids. Let stand at room temperature for 24 hours. Jam is now ready to eat or freeze.
1 comment:
Wow, I'm definitely going to try this.
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