Sunday, July 6, 2008

Strawberry Freezer Jam


  1. Measure 2 cups crushed strawberries (room temperature) into large bowl.
  2. Measure 4 cups sugar into medium bowl (exact measurements are necessary for a good set).
  3. Stir sugar into fruit and set aside for 10 min. Stir occasionally.
  4. Stir 1 box Sure-Jell Fruit Pectin and 3/4 cup water in small saucepan. Bring mixture to a boil on high heat, stirring constantly. Boil and stir 1 minute. Remove from heat.
  5. Stir pectin mixture into fruit mixture. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes.
  6. Pour quickly into clean plastic containers (or jars) within 1/2 inch of tops. Wipe off container edges and cover with lids.
  7. Let stand at room temperature for 24 hours to set.
  8. For immediate use, store in fridge. Freeze remaining jam up to one year.

1 comment:

Brett, Ashley, and Kennedy said...

I just learned how to make strawberry jam on Saturday from my mother-in-law. I have 18 jars and more strawberries to go!