STRAWBERRY FREEZER JAM
Wow, did we have fun today making some homemade Strawberry Freezer Jam. It brought me back to my Grandma Campbell's kitchen and eating her homemade strawberry Freezer Jam on homemade bread. Oh...so good and delicious! My Gram was always canning something and since she has now left us for a better place, I have been tracing back to all the things I loved about her. Well, I needed a refresher course so I talked my husband into going to a class today to make the jam. We did get a dozen to take home. :-) Then, next Saturday we will get a flat of strawberries to can at home. I am looking on "Just A Pinch" for some more recipes for strawberry jams. I am really excited to make this and to share with family and friends. I am thinking about inviting a few friends over so that they can learn how to make the jam too and we can make an afternoon of it and share lunch together. Hope you enjoy too.
Provided by Kimberly Biegacki @pistachyoo
Categories Jams & Jellies
Number Of Ingredients 11
Steps:
- Gather you items and prepare to make jam and gather some friends if possible and make a whole bunch of jam. :-)
- Wash your strawberries and cut stems off and then slice your strawberries as they are easier to mash.
- Mash the strawberries. Now, measure out 2 cups of strawberries (this in includes the juice it has made.) After that, add your 4 cups of sugar and stir together. Make sure you are exact on measurements or it may not set up properly. Let stand for 10 minutes. (Shhhh.....don't tell my husband his picture is in here. lol)
- Now, pour your 3/4 cup water into saucepan and add the pectin. (The mixture will be lumpy and that is ok, just keep stirring.) Keep stirring the pectin over medium to high heat. Once it comes to a boil, stir it boiling for 1 minute longer and remove from heat. ---NO MORE THAN 1 MINUTE.
- Remove from heat and add it to your strawberries and sugar mixture immediately. Pour it in while stirring and it should be a slow stream into the bowl. (Make sure you stir down to the bottom of the bowl.) Now mixture must stand again 3 minutes.
- Begin pouring into the jars and fill them almost to the top. Leave 1/2 inch headspace to allow for food expansion during freezing.
- Place tops on the jars and leave at room temp. for 24 hours. Wipe off the outside of the jars and remove any drippings of jam. Usually the jars come with labels at the bottom of box. You can label your jar of jams with name of jam and date that you made them. [Enjoy these now or refrigerate up to 3 weeks. Or you can freeze up to 1 year.] This type of jam does not have preservatives, so it will spoil after the 3 weeks. Please dispose of it after that.]
- This is the SureJell that I used for this recipe.
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