Every year, my mom, sisters and I (and whomever else we can drag in) make homemade freezer jam. The Michigan strawberry season is so short, so when you can grab them and capture that yumminess, DO IT! Even though we had a large team, don’t be intimidated. Gather your family or a couple pals and get this going before the strawberries are GONE!
- 2 cups crushed strawberries (about 1 qt. fully ripe strawberries, stems removed)
- 4 cups granulated sugar
- 3/4 cup water
- 1 box Sure-Jell
- Rinse and dry the containers. We use glass mason jars. (This recipe fills 5-6 half pint jars)
- With a potato masher, crush strawberries until well broken, but not totally smashed
- Measure exactly 2 cups of strawberries into a large bowl. (It’s very important to measure berries and sugar exactly, or the jam will not set properly)
- Add the sugar, one cup at a time, stirring really well after each addition. Let stand for 10 min., stirring occasionally
- Meanwhile, add water and pectin package to a small saucepan
- Bring to a boil over high heat, stirring constantly
- Once boiling, stir for 1 min. Remove from heat and add it to the strawberry mixture
- Stir mixture really well for 3 minutes, until sugar is dissolved
- Fill containers with jam and leave 1/2” of head-space at the top
- Cover with lids and allow to stand at room temperature for 24 hours.
- After 24 hours you can store jam in the refrigerator for up to 4 weeks or freeze it for up to 1 year!
I love my Advantium Oven from Gerrit’s Appliance.
Thanks so much to them for sponsoring Cookin With Brooke.