Who doesn't like strawberry freezer jam?
Strawberry freezer jam Supplies needed:
Freezer safe containers (I use small sized canning jars. I like the small jars because no jam goes to waste. It all gets eaten before any of it has a chance to go bad.)
Paper to make a decorative tag if you choose.
Raffia to tie tag to the jar.
4 cups ripe strawberries
4 cups granulated sugar
1 box Sure-Jell powdered pectin
3/4 cup water
1) Wash and hull the berries; crush them completely, a few at a time. (Should end up with 2 cups.) TIP I put my strawberries in the blender and push pulse a few times to get them chopped. Then I put them on mix for just a few seconds to get that “mashed” consistency.
2) In large bowl, mix together the berries and sugar. Let stand 10 minutes.
3) Combine pectin and water in saucepan. Bring to boil; boil 1 minute, stirring constantly. Stir hot pectin into the fruit bowl; continue stirring. It's ok if sugar is not completely dissolved.
4) Ladle jam into freezer containers. ( I use the small “jam” type mason jars) Put lids on immediately. Let stand at room temperature 24 hours or until set. Refrigerate for a few weeks or freeze for up to a year.
5) If you choose you can make a decorative card to be tied around the jam jar. I use raffia just because I like the look of it around the jars