I know we are not quite there yet, but summer is nearly officially here! YIPEE! I’ve been tired of the rain and unseasonably cold weather around here so I’m happy the sun is shining longer and we had an 80 degree day today!
May means it’s time for fresh strawberries and today I wanted to share a strawberry freezer jam recipe with you. I first made this at a class I took on canning/freezing food and I couldn’t believe how easy it was to do. With just a few ingredients, you can have fresh jam that’s relatively inexpensive to make. Here’s the recipe.
Strawberry Freezer Jam
What You Need:
1 pt boxes of fresh strawberries, washed, drained and hulls removed
2 1/2 C of fresh pineapple, peeled and finely chopped (or you can use blueberries, raspberries etc.)
7 C sugar
2 pkgs (1 3/4 oz) powdered pectin
1 C cold water
4 pt freezer containers with lids
How to Make It:
Place strawberries in a large mixing bowl.
Crush the strawberries with a potato masher.
Measure out 2 1/2 C strawberries and place in a separate bowl.
Add the pineapple to the strawberries.
Slowly add the sugar and stir until well combined.
Place the cold water in a saucepan over medium heat.
Add the pectin.
Stir continuously until water begins to boil.
Boil 1 minute.
Remove from heat.
Pour the water mixture into with the fruit.
Stir well to combine.
Continue stirring 4 minutes.
Pour into the pt freezer containers and cover.
Let stand at room temperature for 24 hours.
Freeze after 24 hours.
Jam will stay good in the freezer for up to 6 months.
To use, remove from freezer and allow to come to room temperature, about 1 hour.
Cover and refrigerate for up to 3 weeks.
If you can find strawberries at that were locally grown at a farmers market or road side stand, make sure you pick some of these up. You will notice they are MUCH sweeter and SO good! Also remember, strawberries are on the dirty dozen list so it’s best to buy these organically when possible.
If you’d like more recipes like this, check out Menu Planning Central for more great recipes!