Juicy Strawberry Freezer Jam

If putting up jam sounds about as remote as no-nonsense Aunt Martha on the ol' family homestead in a vintage floursack apron, think again. You don't have to live on a farm, or even have an Aunt Martha, to reap the benefits of homemade jellies, preserves, marmalades, jams and syrups. You don't even need sophisticated canning equipment. All you need is some fruit-strawberries in this case, lots of sugar, a box of pectin (and even that is not truly necessary), some clean jars and a freezer. It's easy, it's fast, it's cheap, and it's so much better than any jar you could buy at the store. You'll be bottling up the taste and smell of fresh spring strawberries. So, wait until your market has half-flats of strawberries on sale, and make a big batch. Then invite Aunt Martha to come over and have tea with jam and bread. Unless you don't have an Aunt Martha. I don't. But I'm sure somebody out there does, and I'm also sure she's going to love your jam.

Strawberry Freezer Jam:

Estimated Cost: $3.50 for about 6 cups

Notes: I'm going to include two recipes below; one is for traditional freezer jam, the other for my slight variation. I like my jam a little looser and more juicy than regular jam, so choose either version according to your taste.

The way I do it for juicy jam:

4 cups halved strawberries

4 cups sugar

1 (1.75 ounce) package pecting

3/4 cup water

Place berries and sugar in a large bowl; mash with potato masher and let stand for 10 minutes. In a small saucepan, boil water. Stir in pectin and boil one minute stirring constantly. Pour into strawberry mixture and stir until no sugar crystals remain. Leave out for 24 hours to set. Freeze for up to one year, or refrigerate for one month.

For traditional freezer jam:

2 cups crushed fresh strawberries (measure after crushing)
4 cups sugar
1 (1.75 ounce) package pectin
3/4 cup water

Follow the same method as above.

Coming this week:

Two recipes to use your strawberry jam