Beth's Strawberry Freezer Jam

Author: Beth Wetherell

Ingredients

• Exactly $2$ cups fresh strawberries
• $4$ cups sugar
• $1$ box pectin (Sure-Jell)
• $\frac{3}{4}$ cup water
• $12$ jam containers

Instructions

• Crush fruit with potato masher or food processor. Do not puree. Jam should have bits of fruit.
• Measure exactly $2$ sups of crushed berries.
• Mix with exactly $4$ cups sugar.
• Mix well and let stand $10$ minutes.
• Stir occasionally.
• Stir pectin and $\frac{3}{4}$ cup water into saucepan.
• Bring to a boil on high heat, stirring occasionally.
• Boil $1$ minute, stirring constantly.
• Remove from heat.
• Pour into berry mixture and dissolve sugar.
• Mix $3$ minutes.
• Pour into containers; leave $\frac{1}{2}$ inch from top.
• Cover.
• Let stand at room temperature $13$ hours, until set.

Tip

Refrigerate up to $3$ weeks, or freeze for up to $1$ year. (Thaw in fridge)

Note

For use with other fruits, please refer to directions in pectin (Sure-Jell) box. For lower sugar recipe, use Sure-Jell for lower sugar recipe that is on the box.

Quote

“Emily, Noah, and Austin love this jam!”