With strawberry picking season arriving across much of the country thought I would share this once again…….
My kids are technically adults now, but they still love freezer jam. Even though we are apart in miles (at the moment) I still feel the need to perform the same seasonal traditions as if they were still with me. I would not usually make this delicious treat until late summer in Maine, but here in South Carolina, the strawberries are ripe and ready. When I asked Mr. Rourke if he had ever had strawberry freezer jam he gave me a puzzled look and stated that he had never heard of such a thing! I was again amazed at yet another food he had not tried. To say he is a meat and potato guy is an understatement. As a matter of fact, I just had him try a Big Mac for the first time EVER last week! I would say that he has a 99% approval rating of the food I have him try. The one thing he is not fond of is sushi. I am afraid that is a losing battle, but as long as there are Steak and Sushi joints we both win!
Anyway, back to the freezer jam. This recipe is super easy and is found on the inside of the label of the container of RealFruit Instant Pectin by Ball. I believe you can also find a similar recipe on the inside of a box of Certo. The recipes differ by fruit being used. I have only ever used strawberries but maybe trying something different real soon. I made the jam outside of our camper for more space and because I like being outside. Thanks to our outdoor kitchen I was able to rinse the strawberries after hulling and slicing them.
Supplies: Three mixing bowls, funnel, strainer, potato masher, knife, mason jars, spoons, measuring spoons, and measuring cups.
Ingredients: Strawberries (about 6 quarts of strawberries made 11 8 ounce jars of jam), sugar, RealFruit Instant Pectin
What you see in the picture is double the amount plus some of the strawberries I needed. I was unsure and the extra berries were put to good use in a strawberry upside-down cake that was also delicious and enjoyed by my coworkers.
Cut, wash, strain, and mash strawberries. You will need 1 and 2/3 cup. Set aside.
In a clean bowl add 2/3 cup sugar and 2 tablespoons of pectin and mix together with a spoon.
Add the sugar/pectin mixture to the strawberries a little at a time, stir for 3 minutes until dissolved.
Put in jars using a funnel.
And there you have it! Strawberry Freezer Jam! Store in the freezer until ready to use then keep in the fridge. It is delicious on toast or on a PB & J. Rourke’s favorite way to have it is on the top of Breyer’s Extra Creamy Vanilla Ice Cream.
I know that this may not be a prepper item as it needs to be refrigerated to be stored but I like that it is a quick easy way to use up berries with very few ingredients.
Have a great summer everyone!
Maine Prepper Girl
