A summery strawberry jam with no cooking and no heat preservation. Goes straight into the freezer and tastes like fresh strawberries.
Author: Lucy Brewer
1box SureJell fruit pectin (1.75 ounces)
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 ¾ 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 ½ 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.
Use firm, ripe strawberries. Do not reduce the sugar in this recipe as the jam will not set properly. If you want to use less sugar then use a low-sugar pectin. Freezer jam keeps well in the freezer for up to one year. If storing in the refrigerator, use within 3-4 weeks. If frozen, thaw in refrigerator before using.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.