Dear Boys,We’ve been here again. Yum!
I sort of feel like freezer jam is the easy way out. It’s a no-fuss, practically no-fail way to make jam. It’s what we like, though, so even better that it’s easy to make!
Before you begin working on the berries, go ahead and clean your jars, ladle and funnel. I put them through a wash cycle in the dishwasher to sterilize them while I am prepping the jam. Then they’ll be clean and hot and ready to fill when you are.
This is the magical box that makes the jam set perfectly every time. You’ll see a yellow box, as well, at the store – and, by the way, at Kroger I usually find this in the same aisle as the ketchup and mayonnaise and salad dressings and pickles. There is a little section there each spring and summer with canning supplies. The yellow box is for the full sugar recipe. Over time, we have come to prefer the less sugar recipe, and for that you’ll need the pink box. It has instructions inside for many options.
Less sugar or no sugar.
Cooked fruit or fresh fruit.
I’m going to walk you through less sugar, fresh strawberry freezer jam.
First of all, wash your berries and
spread them on a towel to dry. Once they’re dry, cut the caps off the berries.
Then you need to smash them. Especially if they’re nice and ripe and warm from the sun, it is easy to use a fork and mash them in a bowl.
I usually put them, a few at a time, into our little chopper that connects to the immersion blender.
Pulse a few times until mashed. By definition, jam has some pieces of fruit in it, so you want some small pieces of berries.
Keep mashing until you have four cups of crushed strawberries. Set these aside for a few minutes.
In a large saucepan, mix
1 cup of water with
one box of Sure Jell
and three cups of sugar.
Bring to a boil on medium-high heat and stir constantly
for one minute while it is boiling.
Remove from heat.
Add crushed berries and stir for one minute.
Place your supplies on the counter close to your pan of jam.
Fill the jars and leave about 1/2 inch of space at the top.
Boil the lids in a small pan of water and dry them with a clean towel.
John, I sure appreciate your help closing everything up!
The flat lid goes on first and then the ring on top of that. These, too, can be found in that same canning area at the grocery.
Let them stand at room temperature for 24 hours.
Then put them in the freezer and take them out as you want them. Store opened jars in the refrigerator after use.
Jam on a buttery biscuit sure takes breakfast up a notch.
Hope you enjoy!
I love you,