C & I have a small strawberry patch that, in a good year, produces plenty for us to eat on and a few to freeze. Last year was a terrible strawberry year so we had none left over in the freezer. Thankfully, the same can’t be said for this season. Our little plants are loaded down with berries and I am picking a good sized bowl every day. Still, that wasn’t quite enough to please us so, in the last week, I have worked up 5 GALLONS of berries bought from a family friend.
I also have a new toy in my food arsenal that has been on my wish list for a while…a chest freezer! I am so happy with it. I bought it on Lowes.com and they delivered it for free from my local store. How easy is that? Now I can freeze all sorts of things.
Anyway, back to today’s recipe. I made peach freezer jam last year so I had to make some strawberry this year. The recipe is from Our Best Bites, but it seems to be just the basic freezer jam recipe that is very popular. Here goes…
2 cups crushed strawberries
4 cups granulated sugar
1 box Surejell
3/4 cup water
Mash the strawberries and measure out two cups. Mix the sugar in the berries and let them sit for about 10 minutes.
During this time, mix the water and Surejell together in a small saucepan over medium heat. Bring to a boil and let cook for 1 minute. Pour the Surejell into the berries and stir for 3 minutes.
Ladle the strawberries into sanitized jars leaving about 1/2 inch headspace and put on the tops. Let these stand at room temperature for 24 hours and then refrigerate. These will keep in the fridge for about a month or in the freezer for a whole year. I have been loving this on a buttered bagel in the mornings. It is so much better than anything you can buy at the store.
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[…] C & I have a small strawberry patch that, in a good year, produces plenty for us to eat on and a few to freeze. Last year was a terrible strawberry year so we had none left over in the fr… […]
I made strawberry freezer jam last month but had a hard time getting it to “set”–something I’ve never had trouble with before. I think I may have gotten a bad batch of fruit pectin; either that or when I crushed my berries I had too much juice and not enough berries. At any rate, yours looks delicious!
Isn’t it odd how sometimes recipes just don’t “work”? Thanks for stopping by and for your gracious comment!
I haven’t started my freezer jam for this year yet, but I’ve had my canner going! My name is Katie and I hostInspired Weekends, open from Thursday to Thursday. I would love to have you link up!
Thanks for visiting and for the invitation. I will check out your site and try to link up with you. Have a great rest of the week and weekend!
I have made for many years frozen strawberry jam and nothing is better, I love the bright red color. So pretty and so good…………..andi
I know…the color and the flavor will just knock you out. Thanks so much for stopping by and commenting!
I’ve always wanted to make Freezer jam, I just never seem to have enough berries to make it. Pinned it! Thanks for linking up to Two Cup Tuesday on Pint Sized Baker.
The good thing about this recipe is that is doesn’t take a lot of berries to do it and it is so worth it. Thanks for hosting the link party every week!
Thank you so much for sharing your great recipe with Full Plate Thursday and have a wonderful week.
Come Back Soon!
Miz Helen
I love freezer jam!! Thanks for linking up to last weeks party. Can’t wait to see what you link up this week!! Nichi http://mandatorymooch.blogspot.com/2013/06/tasty-thursdays-45.html
Strawberry Jam is my very favorite, always has been. Thanks for sharing at Saturday Dishes!
[…] Strawberry Freezer Jam […]
I love making freezer jam! Thanks for sharing!
[…] a few short weeks ago, my strawberry plants were producing like crazy. I froze some, made strawberry freezer jam with some, and enjoyed the rest. I think I made strawberry shortcakes at least six […]