My friend Karla over at The Culinary Enthusiast, recently posted a recipe for strawberry freezer jam that I knew I had to try. Her and I have canned jam before and the process was just too much for me. Last week, I had a bunch of beautiful strawberries and gave strawberry jam another try - and it was so worth it!
Here is what I did:
4 lbs of clean strawberries
I used a huller clean up the berries
4 pounds of hulled and halved strawberries
Instead of mashing 4 lbs by hand, Karla recommended using the food processor.
I pulsed the berries until I got the texture I wanted.
Here are the pulsed berries
4 cups of sugar & 12 Tbsp of no-cook pectin
I combined the sugar/pectin mixture for 3 minutes & then filled-up my freezer jars.
The jars sat out on the counter for about 30 minutes before I put them in the freezer.
4 lbs of berries made approximately 15 cup of jam.
I used freezer containers that I purchased from Bed, Bath & Beyond.
This recipe is really, really easy!!! I couldn't believe how simple it was and how quickly I was able to make 15 cups of jam. I think in total, it took me less than 1 hour from the time I rinsed the berries to the point I was able to put everything in the freezer. You'll have to try it.
To see Karla's recipe and much prettier pictures, head over here.