STRAWBERRY FREEZER JAM Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 pint strawberries. Cleaned and stemmed. Blend very finely chopped, do not puree! You want to end up with 2 C. of crushed strawberries
4 C. sugar
1 package Sure Jell fruit pectin (usually found where they sell the canning jars in the grocery store)
About 5-6 jars and lids about 8 ounce size or so. This will make 5 C. jam.
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Directions: |
Directions:Prepare your jars and containers before hand. I boil a big pan of water and dip all the jars and lids and my spoons and whatever other tools, tongs etc. I will be using. Let them drain on a tea towel while you prepare the strawberries. It is not exactly sterilization, but it is not like you are canning them where you need sterile containers. I just think this cleans them well before you start. Or too, you can run them through the dishwasher....
Measure the 4 C.sugar exactly into a bowl.
Stir it into the prepared strawberries in another big bowl, and, mix well and let stand for 10 minutes, stirring occasionally.
Stir the box of pectin and 3/4 C. water in small saucepan and bring to a boil on high heat. Boil 1 minute. Remove from heat and quickly stir it into the strawberry/sugar mixture after the 10 minutes are up.
Stir constantly for about 3 minutes until sugar is dissolved and no longer grainy.
Pour into prepared jars or whatever freezer containers you have, leaving about 1/2 inch space at top for expansion during freezing. Put lids on containers.
Let stand at room temperature for 24 hours then eat or freeze. Thaw in refrigerator. Good in freezer up to a year. |
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Personal
Notes: |
Personal
Notes: GRANNY SAYS......I learned to make jams and jellies the old fashioned canning way when in 4-H, but then in later years, Pectin came out with this wonderful recipe and there was nothing to compare it too the old canned jams and jellies and sooo easy too, compared with the cooked way. Mom always had a freezer full of this when we would go to visit, we all loved it. Now my kids are all fans too and even some of the grandkids like it too. Of course you can use many different fruits. You can find this same recipe when you buy the box of pectin at the store and it will tell you the amounts of different fruits and amounts of sugar and/or lemon juice you need to make the jams. So never fear, if you can’t understand my recipe, it is always included in the box of Pectin.
I thought it very interesting too, that this past Spring when a friend of mine and I were privileged to visit the Anne Frank House in Amsterdam, this is what was being made (Pectin) in the little warehouse under where Anne Frank and her family hide in the upper floors for so long. They had to be very quiet all day long and could not even use the bathroom during the day, as there were workers right below them that might hear them. Once all the workers left for the day, they were free to move around again....so sad and amazing that they able to live like that for 3 years....
I will always think of this each time I make jam.....and be ever so grateful.
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