7.09.2012

Strawberry Freezer Jam

I have to say that the best success I have had with Strawberry Freezer Jam was this year!

I got my hands on a boatload of berries this year and brought them home, with the absolute intention of making enough
freezer jam to last us for a few years.  I ran out to get the pectin and containers and the store only had 1 box of the dry pectin but had 5 boxes of the liquid.  I had never used the liquid before, but thought, oh, what the heck.  Lets try it.
I am in love.  It was easier and the freezer jam had a softer and more jam-like consistency as it gelled. 

I took some out of the freezer today and opened it up for the first time and it was just like my mother's!  All the years before,  I could never get it to be the consistency that hers was.   I just love it.  Now, please note - its the full sugar recipe.   I have tried this year, all variations and this is for me, the better of the bunch!  So I am sharing... Enjoy!!!

This recipe is for 1 puch of liquid fruit pectin:

2 C of fully ripe strawberries
4 c sugar
1 pouch liquid fruit pectin
2 T lemon juice

Make sure that your containers are clean and dry.
I use a Ziploc Freezer container.   You don't need anything fancy, just something that will keep the air out and sealed nice and tight.  Stem and crush your berries.  The riper, the better.  If they are good and ripe, they will mash perfectly.

Measure 2 c of smashed berries into a large bow.  Stir in sugar.  Let sit for 10 min.  Stir a few times. Mix the pectin and lemon juice in a small bowl.  Add the mix to the berries.  Stir for about 2-3 minutes or until the sugar is dissloved.  (No grains).

Fill your containers about 3/4 full, leaving about 1/2 inch on the top.   Clean the edges of the containers, so no jam remains. Cap tightly.  Let stand for 24 hours at room temperature.  This is a MUST! 

Place into the freezer.  Will store for up to 1 year frozen.  Keeps 3 weeks in the fridge!