"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Strawberry Freezer Jam Recipe

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This recipe for Strawberry Freezer Jam, by , is from The Johnson - Maze Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Muriel Robinson
Added: Friday, October 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 c. crushed strawberries
4 c. sugar, measured into separate bowl
3/4 c. water
1 box SURE.JELL Fruit Pectin

Directions:
Directions:
Rinse-clean 5 (1 cup) plastic containers and lids with boiling water. Dry thoroughly.
Stem-and crush strawberries thoroughly, 1 cup at a time. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.
Mix-water and pectin in small saucepan. Bring to a boil on high heat, stirring constantly. Continue boiling and stirring 1 minute. Add to fruit mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
Fill-all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

 

 

 

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