Wednesday, April 7, 2010

Strawberry Jam

Spring seems to be coming thank you! Today strawberries (@ walmart) were on sale for 77 cents a POUND!!!!!!!!!!!!!!!!!!!!!!!! So I just had to make homemade strawberry jam.

What could be better than sitting down with fresh baked bread (OR a hot krispy kreme, as pictured) and some fresh strawberry jam? Not much, I tell you!

Strawberry Freezer Jam is one of my favorite treats ever. I can tell you where and when my first encounter with the blessed treat was! My hubby laughed at this and I explained I did not grow up with home cooked meals at dinner (so spoiled he'll never get it.) So simple but the flavor is amazing. You won’t buy store bought strawberry jam ever again. I actually can not even eat store bought strawberry jam.

This recipe is amazing as it uses very little sugar in comparison to most jam recipes. Just make sure to measure precisely (I do not measure often but this is a must), this will ensure a good consistency.

Strawberry Freezer Jam
Makes Five - 8 oz. Jars (or skip the canning and put right into plastic tupperware)

4 cups mashed strawberries
(wash and hull strawberries then mash with hands. Next put in kitchen aid this saves you from hand mashing. Let them get soft and juicy in Kitchen aid, mix low 1 min then turn to high and mix 1 more minute. You want it to be juicy with some chuncks.)

1 1/2 cups sugar

1 packet freezer jam pectin (quite hard to find as it is not canning season. Harmons and Walmart do carry it however.)

1. In a large bowl, crush st until only small pieces remain and mixture is quite liquid. This may take a few minutes. It should look something like this.

2. In a small bowl, mix Pectin and sugar together until incorporated. Add to mashed strawberries. Stir for 3 minutes.

3. Ladle into clean jam jars, leaving 1/2″ space at the top. Cap and let sit for 30 minutes. Store in your freezer until ready to use, or transfer to fridge and eat!

Jam keeps several weeks in the fridge or up to one year in the freezer.

K if you can't find the freezer pectin, here is another route to go

Pectin (Sure Jell)


4 cups crushed strawberries
3 cups sugar
1 cup water

1. Stir Sure jell pectin into sugar, mix well. In a LG sauce pan mix pectin/sugar mixture with 1 cup water. Cook over medium high heat until it boils, stirring constantly. Once it boils continue to boil for one minute. Add hot mixture to mashed strawberries and stir for an additional minute.

2. Pour into prepared containers and cover. Leave 1/2 inch space at top for expanding.

3. Let stand at room temp for 24 hours to set. Then freeze.

Can keep in fridge 3 weeks or in freezer 1 year! I promise it will not make it a year. I made 14 batches and I give it 4 months at my house!

Makes 6 cups.

You are gonna love this one


Kristin said...

I'm sooooo making this. We just did this @ Enrichment the other night and the recipe called for 6 cups of sugar...thats a lot of sugar!

little moma (Summ) said...

Kristin yes 6 cups of sugar is Way TO MUCH!!!!!!!!!!! You may as well make candy and not jam. Good luck!