My boyfriend always tells me how his grandmother made the best strawberry freezer jam in the world. He recently asked his mom for the recipe and that led us to go out and buy some Sure-Jell. He's been asking to make it for quite a while now, and we finally got some nice strawberries today! HOORAY!
This is basically the recipe for Sure-Jell's strawberry freezer jam, but I've modified the amounts so you can make it with just a pint of strawberries. A pint of strawberries will make enough to fill one quart mason jar or two pint jars.
This strawberry freezer jam will last three weeks in the fridge and up to a year in the freezer.
Step 1: What You'll Need:
- 1 pint of strawberries
- 2 cups of sugar
- 3 oz water
- 2 tablespoons of sure-jell pectin
- a clean canning jars to put it in
- potato masher or big fork
If you've got two pints of strawberries, you can use a full pouch of sure-jell and 6 oz of water. I think next time I'm going to need to use two pints of strawberries and the full pouch - Tyler's already eaten over half of the jar of jam, and it's been maybe a week and a half. :P
Step 2: Clean and Mash the Berries
(Sure, you can use a food processor for this part, but then you have more dirty dishes and the jam loses a lot of texture.)
Once the berries are mashed, add in your sugar. If you've used two pints of strawberries, it's four cups - one pint of strawberries is two cups of sugar.
Mix in the sugar and let the strawberries and sugar sit for at least ten minutes.
Bring to a boil over medium heat, whisking the whole time to get rid of lumps. Keep it at a boil for one minute - whisk like crazy! Once the minute is up, take it off the heat.
It will be cloudy but not grainy. :)
Step 4: Combine the Pectin & Berries
The consistency should be like a light gel - it will cling to a spoon easily. :)
Step 5: The Final Stretch!
Cover and let sit at room temperature for 24 hours to set up. Don't mix it during this time - you might end up with lots of berry pulp sitting on the top, and this is okay. Once it's set, you can stir it around. :)
And remember - smaller jars = better results!
Step 6: Enjoy!
You can keep it in the fridge, too. It just might be a little more runny - it's definitely not like jelly. :)