Summer in a Jar
Preserving fruit and berries as jelly and jam is a homemaking tradition. The freezer version offers busy cooks an easy option with nearly equal pleasure.
Strawberry Freezer Jam
(Makes 5 containers or 72 tablespoons)
- 2 cups crushed strawberries (buy 1 quart fully ripe strawberries)
- 4 cups sugar, measured into a separate bowl
- 3/4 cup water
- 1 box Sure-Jell fruit pectin
Rinse five 1-cup plastic or glass containers and lids with boiling water. Dry thoroughly. Hull and thoroughly crush strawberries, 1 cup at a time. Measure exactly 2 cups prepared fruit into a large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.
Mix water and pectin in a small saucepan. Bring to a boil over high heat, stirring constantly. Continue boiling and stirring one minute. Add to fruit mixture, and stir three minutes, or until sugar is nearly dissolved. (A few sugar crystals may remain.)
Fill all containers immediately to within 1/2-inch of their tops. Wipe off top edges of containers and immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to three weeks or in freezer up to a year. Thaw in refrigerator before using.