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.