The ingredients you’ll need:
Strawberries (you can also use other berries, if you prefer)
You’ll need enough strawberries to have four cups of crushed strawberries. We picked a gallon bucket, and then ate strawberries out of it all weekend, and then I made jam from the rest.
You can pick up pectin in your local grocery store in the canning section. It’s usually by the ketchup and salad dressing. The directions for making jam are on the back of the pectin, so it’s really simple. (There are also similar recipes here and here.)
First, mix the pectin and the sugar together in a bowl until combined.
Then, get to work on the strawberries. I let my faucet trickle so I can rinse the strawberries one at a time and remove the tops. If they are large strawberries I slice them, if they are wee ones then I just toss them into the blender. After all, they are just going to be pureed.
Once your strawberries are washed and hulled, put them into a blender and puree them. If you like chunky jam, don’t blend it quite as much. Make sure you have the right amount of crushed fruit it calls for. If, after I blend my berries, the mixture is under the four-cup line, I just add more strawberries and blend again.
Add the strawberries to pectin/sugar mixture and stir. My directions say to stir for three minutes. So set the timer and go.
An important component of jam making is the containers! The beauty of freezer jam is that since it’s going in your freezer, you can put it in anything and it doesn’t need to have a seal on it. I use yogurt, sour cream containers, old jars, and baby food jars for the jam I’m going to gift away.
Ladle the jam into your containers, label the contents and date, and set on your counter top for 30 minutes to set, or until the time indicated in your directions. The freezer jam will last for up to 3 weeks in your refrigerator and up to a year in your freezer.
Hannah and Abby share recipe ideas, food preservation tutorials, and more information regarding food storage at SafelyGatheredIn.blogspot.com.