StrawBerry Freezer Jam

  • 2 cups crushed strawberries
  • 4 cups sugar
  • 1 package powdered pectin (sur-gel)
  • 1 cup water

Yields 5 or 6 half-pint jars

  • Sort and wash fully ripe berries.
  • Remove caps and stems.
  • Crush berries.
  • Place prepared berries in a large mixing bowl.
  • Add sugar, mix well, and let stand for 20 minutes, stirring occasionally.
  • Dissolve pectin in water and boil for 1 minute.
  • Add pectin solution to berry/sugar mixture and stir for 2 minutes.
  • Pour jam into freezer containers or canning jars, leaving 1/2″ head space.
  • Cover containers and let stand at room temperature for 24 hours or until jam sets.
  • Label and freeze.
  • Store up to 4 weeks in the refrigerator after opening.

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