WARNING: If you’re my friend, neighbor, child’s teacher, coworker, or postman, please stop reading. It’s possible you may receive this as a gift one day and I would really prefer if you didn’t know how insanely easy this is.
“Putting up” jam just sounds scary to me. Traditional canning of jam requires boiling your jars to kill germs and then making sure you get the lids to seal correctly. I don’t know why, but the idea that I might not get all the germs freaks me out. Needless to say, I was pretty excited when I found out that I could skip that step and just store my jam in the freezer until I’m ready to enjoy it! But…here at MADE we’re all about trying new things and stepping out of our comfort zone, so one of these days I’m going to have to get over my canning fears and give it a go!
Until then, this freezer jam will do just fine. It’s so incredibly good, not too sweet, and like nothing you’ll find at the grocery store.
You’re going to need:
2 quarts of strawberries
3 cups of sugar
1 box of less sugar Sure-Jell
1 cup of water
6-7 pint sized jars, or jars of your preferred size
Get, ready. Here we go…
Cut and clean your 2 quarts of strawberries. Make sure they’re not overly ripe. The gigantic ones got quartered or halved.
Pop those babies in the food processor and go to town. I pulse mine a lot because I don’t like super chunky jam. Pulse yours according to your texture preferences. If you don’t have a food processor, you might be able to get away with using a potato masher.
In a pot, add 3 cups of sugar, the Sure-Jell packet, and 1 cup of water. Stir and bring that mixture to a boil. Boil for 1 minute and remove from heat.
Add your strawberries and stir until completely and well mixed, about 1 minute. Add your jam to jars. My batch filled 6 pint-sized mason jars and one re-used Smuckers jar…oh the irony.
And because you just won’t be able to resist, use some of your unfinished jam to revive your day old homemade biscuits. Cue heavenly angels singing. You better believe I mopped up all those little dribbles from my plate.
Let your jars of jam rest on the counter over night. They’ll keep in the fridge for up to 3 weeks (that makes me chuckle…you’re lucky if one jar lasts you 3 days) and in the freezer for a year.
You’re welcome everyone.