Freezer strawberry jams
- 2 cups prepared fruit (about 1 quart ripe strawberries)
- 4 cups (1 ¾ lbs.) sugar
- ¾ cup water
- 1 box powdered fruit pectin
Thoroughly crush, one layer at a time, about 1 quart fully ripe strawberries. Measure 2 cups crushed strawberries into a large bowl or pan. Add sugar to fruit, mix well, and let stand. Mix water and pectin in a small saucepan. Bring to a boil and boil 1 minute, stirring constantly. Stir into fruit mixture. Continue stirring about 3 minutes. (There will be a few remaining sugar crystals.) Ladle quickly into glasses. Cover at once with tight lids. When jam is set, store in freezer. If jam will be used within 2-3 weeks, it may be stored in the refrigerator. Makes about six, 8-ounce glasses.
Reviewed by Lou Ann Jopp, University of Minnesota Extension educator, 2010.