Strawberry Freezer Jam

These last few blog entries have been all about English Afternoon tea. As a final topping for our biscuits and clotted cream, I made some strawberry freezer jam. These directions and recipe are almost identical to the raspberry peach freezer jam I made a couple of weeks ago.

First, you’ll need to prepare your containers. I usually just wash mine in the dishwasher. Next, prepare your fruit. For this jam, you should mash your strawberries with a potato masher and squeeze the lemons.

After preparing the fruit, add the exact amount of strawberries and sugar to a bowl. Combine thoroughly. The key to a good jam is getting the sugar to completely dissolve in the fruit. The fastest and easiest way to accomplish this is to microwave it. I start at 3 minutes, test it by tasting it, and then add another minute at a time until the sugar is dissolved.

Now mix the lemon juice and the CERTO in a separate bowl and then add it to the fruit. Combine and continue to stir for 3 more minutes. The jam should begin to set up fairly quickly. Scoop it into your glass or plastic containers using a funnel and leave 1/2 inch of head space for freezing.

It should mature on the counter top for 24 hours, then go in the refrigerator or freezer. You can store it for up to 3 weeks in the refrigerator, or up to a year in the freezer. Now you can enjoy the fresh taste of summer all winter long.

Strawberry Freezer Jam

From the Kitchen of Lynnae Hymas

Recipe by Sure Jell

Serves: 6 cups

Prep Time: 30 minutes

Wait Time: 24 hours

INGREDIENTS:

• 2 cups crushed strawberries (4 cups fresh strawberries)
• 2 tablespoons fresh lemon juice
• 4 cups sugar
• 1 pouch CERTO

INSTRUCTIONS:

1. Measure the exact amounts of crushed strawberries into a large bowl.
2. Measure the exact amount of sugar into the fruit and combine. 
3. Let stand 10 minutes.  Stir occasionally.
4. If, after 10 minutes, the sugar is still not dissolved, put the fruit mixture in the microwave on high power for 3-5 minutes until the sugar is dissolved.
5. Combine the CERTO with the fresh lemon juice in a separate bowl.
6. Combine the CERTO pectin with the fruit and stir for 3 minutes.
7. Pour into the prepared containers, leaving ½ inch of head space.
8. Let the containers stand at room temperature for 24 hours. 
9. You can store the jam in the refrigerator for 3 week or freeze for up to a year.