I was in the mood for a taste of home. My mom has always made homemade strawberry jam but now I live too far away to get some without shipping it. Rather than risk the potential disaster of a strawberry mess arriving in my mailbox, I found this freezer jam recipe. I invited a couple girlfriends over to make a night of it and we had a great time making jam.
**make sure you have a about 7 1-cup containers that are freezer proof. I found my local Ace Hardware had everything anyone would need for this project
- 3 1/4 c. prepared fruit (this just means that the strawberries should be washed, hulled, stemmed and cut into quarters) – buy about 2 quarts of fully ripe berries
- 1/4 c. fresh lemon juice
- 1 box Pectin
- 1 c. corn syrup
- 4 1/2 c. sugar, measured into a separate bowl
Rinse your clean, plastic containers and lids with boiling water. Make sure they’re thoroughly dried.
Crush strawberries thoroughly, one layer at a time. Measure exactly 3 1/4 c. crushed strawberries into a large bowl. Stir in lemon juice. Stir in pectin; let it stand for 30 minutes, stirring every 5 minutes. Stir in the corn syrup. Gradually add in the sugar, stirring until well blended. Stir for an additional 3 minutes, or until sugar is completely dissolved and the mix is no longer grainy. (There may be a few crystals remaining, but overall the mix should be smooth).
Fill all containers immediately to within 1/2 inch of the vessel top. Wipe off the edges of the containers; immediately cover with lids. Let stand at room temperature for 24 hours. The jam is now ready to use. Store in the refrigerator for up to 3 weeks or freeze extra containers for up to a year. Thaw in the refrigerator before using.