Everywhere I look I see them right now. Strawberries. One of my favorite fruits. I love them in just about everything.
And boy are they in season here now. Let me tell you, they are everywhere! I’ve got two recipes for you today all involving some of God’s goodness. One is Grandma’s Freezer Jam and the other is your traditional Strawberry Jam Recipe. Whichever method you use, you are going to love the results you get!!
Traditional Strawberry Jam
I am using the recipe from Cooking Bride. Side note, I never really follow the directions completely when it comes to jams and such. Especially when it comes to amounts. I kind of just use what I have. And you know what? I have never had a problem with it 😛
4 pints strawberry, capped.
1/4 cup juice
1 package Sure Jell
4 cups sugar
Jars and lids
- Bring a large pan of about 3 inches of water to a boil. Turn jars upside down in boiling water. Add in lids.
- Wash and cap strawberries. Put in a large stock pan.
- Add lemon juice.
- Using my potato masher- mash those strawberries to your desired consistency.
- Add in pectin.
- Now, bring mixture to a rolling boil using high heat.-Be careful here. Don’t step away, this stuff has a tendency to bubble up and let me tell you it is one huge mess when it boils over!
- Pour sugar over the top.
- Stir constantly.
- After a few minutes, remove from heat.
- Carefully remove jars from boiling water and fill each jar with jam. I use a funnel and these canning utensils. (The magnetic wand is the most awesome thing every!!)
- Using a wet paper towel, wipe off rims of jars.
- Place lids on top and tighten with ring.
- Place filled jars in boiling water. Make sure to add water as needed-The water should not go above halfway on the jars.
- Leave in water bath for 10 minutes then remove.
- Let set out for 24 hours to make sure they have sealed-the lid should not be able to flex up and down when pressed on.
- You will hear loud popping sounds as they seal. It brings a smile to my face 🙂
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Grandma’s Strawberry Freezer Jam.
Cap your strawberries then rinse.
Step two: Puree strawberries. I used my food processor but you can also use a blender just as easily.
Step 3: Bring to a boil one box of Sure-Jell and 3/4 c of water.
Step 5: Add strawberry/sugar mix to water/Sure-Jell boiling. Bring to a boil and stir for 5 minutes.
So easy. So quick. And now, Betty Crocker, you made Grandma’s Strawberry Freezer Jam.
And it’s Ah-Maz-Ing.
Here is the recipe in this nice little Recipe card:
- 2 cups pureed strawberries
- 1 box Sure-Jell
- ¾ c water
- 4 c sugar
- Cap Strawberries.
- Bring to a boil ¾ c of water and 1 box of Sure-Jell.
- Puree strawberries.
- Mix 4 c sugar and 2 c pureed strawberries.
- Add strawberry sugar mix to the Sure-Jell and water.
- Bring to a boil.
- Stir for 5 minutes.
- Pour into jars.
- Put on lids.
- Let set.
- Store in freezer.
Now here is a disclaimer ya’ll. I’ve been making this stuff for a couple years now. And let me share a little secret: 2 cups of pureed strawberries is a little bit negotiable to me.
You see, I’m not a big “measurer”.
I kind of well, wing that.
But, when you actually follow the directions, the jam really does “Set.” But, if that doesn’t matter to you, then by all means add more strawberries. But don’t forget to add more sugar too.
How much you ask?
Well, just wing it. I don’t mind my Freezer Strawberry Jam being runny. So adding more strawberries doesn’t bother me… It’s just going on biscuits and sandwiches. It kind of makes my life a little bit easier.
Hey, you don’t have to get out a spoon now do you? No sir-ree. You just pour that yummy delicious right outta there.
Yes, I am a Mom. Who likes to cut corners. And Not Clean Dishes.
Grandma’s Strawberry freezer Jam. Simple. Quick. delicious.
So here’s to all of us Betty Crocker wanna-be’s. Go get some strawberries and get cooking 🙂
13 I can do all this through him who gives me strength.
14 Yet it was good of you to share in my troubles.
How great is the blessing of friendship that we can share in each others’ troubles. How can you share with others today?