This week we were working on making our favorite- strawberry freezer jam. It is easy- just a few steps. And oh-so delicious. You can make it too.
This is making freezer jam with the Certo recipe. Start by measuring about 4 cups of cleaned and destemmed strawberries. Watch out for bugs and cut off any bad spots. Discard any mushy berries.
Four cups whole strawberries crush down to approximately 2 cups-measure after crushing.
A square cardboard quart strawberry container is about 4 cups- and will make about 3 jars of jam (give or take).
Only a few supplies needed-
Mixing bowl with spatula
Potato masher- we like using the metal thingy first and then move to the black jobby-do if you want your jam smoother.
Small bowl & tablespoon
Jars & lids
For each bowl/batch-
Strawberries - 2 cups crushed
Sugar - 4 cups
Lemon Juice - 2 Tablespoons
Pectin - 1 pouch (there are 2 pouches in each box)
Starting to crush (the 4 cups whole strawberries-measure out your 2 cups after)
After crushing add in the 4 cups sugar. Mix in very well and let stand 10 minutes, stirring occasionally making sure to scrape sugar off the sides of bowl. You want all the sugar dissolved.
In a separate small bowl mix 1 pouch of the Certo and 2 Tablespoons lemon juice. Mix with spoon.
After the 10 minutes is up and it looks like the sugar is well dissolved, add in the Certo mix. Stir very well for 3 minutes, again making sure to scrape the sides.
Ladle into jars. Wipe off the rims before placing the lids on.
We like the wide mouth pint jars. These use the wide mouth lids. You can also be even greener and use pickle/relish jars, ect.
Make sure jars are freshly clean.
Let sit out on the counter for 24 hrs and then freeze.
Illustrating the types of lids-
A canning lid and ring.
A plastic storage cap lid.
A reused relish jar.
We love the plastic storage caps for in the fridge after you open your canned goods.
Remember, this jam recipe must be stored in the freezer and refrigerated after opening.