“Oh, Aunt Ginny is coming! That means strawberry jam!”
That was me, as a little girl, anytime I heard my Aunt Ginny, Papa’s sister, was coming for a visit. She and her husband lived in Plant City, Florida, and would visit my grandparents a couple of times a year. They would always bring whatever was fresh at the time, either strawberries or oranges, but my favorite was Aunt Ginny’s strawberry jam.
Aunt Ginny’s strawberry jam was different from everyone else’s. It tasted just like strawberries, but sweeter. Mama and Granny made jellies and preserves, but rarely strawberry because we didn’t have those for a while…at least until my grandfather started driving down to Plant City to get strawberry plants and strawberries.
I thought the jam was a secret formula that only Aunt Ginny knew, and figured it was lost to me forever after she passed away. And then through family lore, I learned that it was just freezer jam and anyone could make it.
Strawberry Freezer Jam
- 2 cups mashed strawberries
- 4 cups granulated sugar
- 1 box SureJell fruit pectin (1.75 ounces)
- ¾ cup water
- Mash strawberries using a potato masher or fork.
- Place strawberries in a large bowl and add sugar. Allow to macerate for at least 20 minutes, stirring frequently.
- Whisk together 1 package pectin and 3/4 cup water in a small saucepan on high heat and bring to a boil, stirring constantly. Boil 1 minute, stirring constantly, then remove from heat.
- Add pectin mixture to strawberries and stir for 3 minutes or until sugar is completely dissolved.
- Immediately fill containers, leaving 1/2 inch at the top for expansion during freezing. Cover with lids.
- Let stand 24 hours or until set and then place jars in freezer or refrigerator if using immediately.