Fresh Strawberry Freezer Jam
Rose Murphy, Chef, Rose’s Cuisine; Farm to Table Catering
Yield 5 Cups
1 quart fresh strawberries (2 cups crushed)
4 cups white sugar
¾ cup water
1 box Sure-Jell
Wash and rinse containers (6oz or 8oz) with tight fitting lids
Wash fruit thoroughly, discard stems and crush strawberries, 1 cup at a time. Use a potato masher for best results. If using a food processor, pulse to finely chop. (DO NOT PUREE)
Measure exact amounts of fruit into large bowl
Measure exact amounts of sugar into separate bowl
Stir sugar into prepared fruit and mix well. Let stand 10 minutes stir occasionally.
In small sauce pan ¾ cup water and stir in Sure-Jell (pectin). The pectin may start out lumpy. Bring to a boil stir constantly 1 minute then remove from heat
Stir pectin into fruit mixture. Stir constantly until sugar dissolved and no longer grainy, about 3 minutes. A few crystals may remain
Pour into containers leave ½ inch space at the top for expansion during freezing; cover
Let stand at room temperature 24 hours until set. Refrigerate up to 3 weeks. Otherwise store in freezer up to a year 1 year. Thaw and keep in the refrigerator.
Use firm ripe fruit for best flavor and set. Over-ripe fruit makes a soft set. Under-ripe fruit makes a firm set and lacks flavor.