However, in northeast Ohio the strawberry season will soon be drawing to a close again. We’ve gorged ourselves silly on strawberries at my house and now its time to preserve the rest before they rot. There is absolutely nothing like the joy of pulling a jar of strawberry jam, or some frozen berries from the back of the freezer in January that you put away during the summer. It makes the long cold winter almost tolerable.
In honor of strawberry season, I’ve posted my favorite strawberry jam recipe. It’s just like Grandma used to make it, with all the love and sugar (4 cups in fact)! It’s super simple. I hope you enjoy it as much as I do.
Super Simple Strawberry Freezer Jam
2 cups crushed strawberries (buy 1 qt. fully ripe strawberries)
4 cups sugar, measured into separate bowl
3/4 cup water
1 box SURE-JELL Fruit Pectin
Rinse 5 (1-cup) plastic containers and lids with boiling water. Dry thoroughly. Stem and crush strawberries thoroughly, 1 cup at a time. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min. or until sugar is almost dissolved. (A few sugar crystals may remain.)
Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or in freezer up to 1 year. Thaw in refrigerator before using.
Courtesy of Kraft Brands: http://www.kraftbrands.com/surejell/Recipes/recipe-detail.aspx?recipeId=50137