Strawberry Freezer Jam By Rose Recipes

STRAWBERRY FREEZER JAM

Steps:

• Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.
• Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.

STRAWBERRY FREEZER JAM BY ROSE

Steps:

• Wash hands. Assemble ingredients.
• Cut the caps (the green part) off of the strawberries and wash the strawberries. I cleaned two one pound boxes of strawberries but only used a few strawberries out of the second box. So a little over one pound of strawberries is all you need.
• Crush the strawberries a few at a time until you have 2 cups of crushed strawberries. I used an old fashioned potato masher.
• Stir 4 cups of sugar into the bowl of crushed strawberries. Set aside for 10 minutes; stir occasionally. Wait about 5 minutes from the time you mix the sugar into the strawberries to start to make the pectin portion of this recipe.
• Prepare your containers into which you will pour your jam when it is ready.
• Put 3/4 cup of water in a small saucepan and stir in the Sure-Jell fruit pectin. Bring mixture to a boil on high heat, stirring constantly. Boil and stir for one (1) minute. Remove from heat.
• Stir pectin into the strawberries. STIR constantly UNTIL SUGAR IS COMPLETELY DISSOLVED AND NO LONGER GRAINY, about 3 minutes. (A few sugar crystals may remain.)
• Pour quickly into clean plastic containers to within a half inch (1/2 inch) of the tops. I know I filled them a little fuller than that; but I don't think it matters.
• Wipe off top edges of containers, cover with lids. Let stand at room temperature for 24 hours to set. Some jams and jellies are slow to set. If not set after 24 hours, refrigerate briefly. FOR IMMEDIATE USE, STORE IN REFRIGERATOR UP TO 3 WEEKS. FREEZE REMAINING CONTAINERS UP TO 1 YEAR. TO USE, THAW IN REFRIGERATOR.
• Is delicious on toast, pancakes, waffles, bagels (with cream cheese) crackers or even with peanut butter on a sandwich. YUMMY. So much better than the store bought variety. 3/8/13

STRAWBERRY FREEZER JAM

Steps:

• Mash strawberries with potato masher or in food processor until slightly chunky (not pureed) to make 2 cups crushed strawberries. Mix strawberries and sugar in large bowl. Let stand at room temperature 10 minutes, stirring occasionally.
• Mix water and pectin in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over strawberry mixture; stir constantly 3 minutes.
• Immediately spoon mixture into freezer containers, leaving 1/2-inch headspace. Wipe rims of containers; seal. Let stand at room temperature about 24 hours or until set.
• Store in freezer up to 12 months or in refrigerator for up to 3 weeks. Thaw frozen jam in the refrigerator and stir before serving.