Sunday, July 10

Strawberry Freezer Jam = Summer Happiness

It's summertime, which means the strawberries are a'plenty down here, and what do I with 2 lbs. of strawberries? Strawberry Freezer Jam, of course!

My favorite recipe for it uses good ol' fashioned Jell-O instead of pectin. I'm not a jelly/jam fan at all with any other variety, and the Jello-O gives it a much yummier, sweet strawberry taste instead of a traditional jam so I can enjoy this recipe.

You'll need:
2 lbs. (or 3 1/2 c.) of mashed strawberries - I use a potato masher to squash mine
2 1/2 c. of sugar (not sugar substitute!)
1 3oz. pkg. of strawberry Jell-O
*these amounts make 3 pints*

First, I mix the mashed strawberries and the sugar and let it sit for about 30 minutes. Then you bring the mash to a boil on the stovetop for about 5 minutes. Slowly add in the Jell-O, and mix well. Once you're good and bubbly, pour the mixture into your jars. I used pint-size wide mouth jars. (Basic canning reminder - be sure you've already had your lids boiling too by this point, so you have them ready to put on once you've poured the strawberry mash in the jars.) Screw on your lids, and set the jars to the side to cool. 

Once they're cooled and your lids have sealed (or puckered, as I like to say), put the jars in the freezer overnight. They'll look like this when you open that glorious freezer in the morning:


Once it's all frozen up, I leave the jars I'm not currently using in the freezer. The first lucky little jar gets put into the refrigerator for use. The jam will last one month once you've put it  in the refrigerator. 

To make sure everyone in my house knows when that little jar has reached its maximum life, I take a permanent marker and write on the lid the expiration date.

But I seriously doubt it will make it until then.

Happy canning!