strawberry freezer jam by rose

How To Make strawberry freezer jam by rose

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  Step 1
  Wash hands. Assemble ingredients.
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  Step 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.
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  Step 3
  Crush the strawberries a few at a time until you have 2 cups of crushed strawberries. I used an old fashioned potato masher.
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  Step 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.
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  Step 5
  Prepare your containers into which you will pour your jam when it is ready.
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  Step 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.
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  Step 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.)
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  Step 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.
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  Step 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.
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  Step 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
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