STRAWBERRY FREEZER JAM by Rose

Rose Selvar

By
@potrose

Since strawberries are in season here in Florida right now and the price is reasonable I decided to make my FAVORITE jam....Strawberry Freezer Jam. My hubby, my son and my best friend have all had some of my freezer jam in the past and all LOVE IT.

The recipe is included in the package of Sure-Jell. I had many years ago copied this recipe from the one in an old package of Sure-Jell. I think the recipe has changed some since then; BUT this is the one that I used and I think it's the best one.

It took an hour from start to finish to make this jam today.

3/8/13


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Prep:

1 Hr

Cook:

5 Min

Ingredients

2 c
crushed strawberries
4 c
sugar
1 box
sure-jell
3/4 c
water

Directions Step-By-Step

1
Wash hands.
Assemble ingredients.
2
Cut the caps (the green part) off of the strawberries and wash the strawberries.

I cleaned two one pound boxes of strawberries but only used a few strawberries out of the second box. So a little over one pound of strawberries is all you need.
3
Crush the strawberries a few at a time until you have 2 cups of crushed strawberries. I used an old fashioned potato masher.
4
Stir 4 cups of sugar into the bowl of crushed strawberries. Set aside for 10 minutes; stir occasionally.
Wait about 5 minutes from the time you mix the sugar into the strawberries to start to make the pectin portion of this recipe.
5
Prepare your containers into which you will pour your jam when it is ready.
6
Put 3/4 cup of water in a small saucepan and stir in the Sure-Jell fruit pectin. Bring mixture to a boil on high heat, stirring constantly. Boil and stir for one (1) minute. Remove from heat.
7
Stir pectin into the strawberries. STIR constantly UNTIL SUGAR IS COMPLETELY DISSOLVED AND NO LONGER GRAINY, about 3 minutes. (A few sugar crystals may remain.)
8
Pour quickly into clean plastic containers to within a half inch (1/2 inch) of the tops.

I know I filled them a little fuller than that; but I don't think it matters.
9
Wipe off top edges of containers, cover with lids. Let stand at room temperature for 24 hours to set. Some jams and jellies are slow to set. If not set after 24 hours, refrigerate briefly.
FOR IMMEDIATE USE, STORE IN REFRIGERATOR UP TO 3 WEEKS. FREEZE REMAINING CONTAINERS UP TO 1 YEAR. TO USE, THAW IN REFRIGERATOR.
10
Is delicious on toast, pancakes, waffles, bagels (with cream cheese) crackers or even with peanut butter on a sandwich.

YUMMY. So much better than the store bought variety.

3/8/13

About this Recipe

Course/Dish: Jams & Jellies
Other Tag: Quick & Easy