Katie and I love doing the Showdowns, because having people blind taste recipes is a great way to see whether or not spending the time making something is really worth it. In the case of making strawberry freezer jam, the “time” element is very minimal. You spend about 30 minutes total and end up with 6 jars of fantastic tasting homemade jam that will last you an entire year. We decided to take our homemade jam and put it up against store-bought strawberry jam.
So what did our taste testers think? For the first time ever, our votes were unanimous!
I guess you can’t really beat fresh strawberries and sugar! 🙂
What you need:
- 1 quart strawberries (2 cups cut up)
- 4 c. sugar
- 3/4 c. water
- 1 package Sure-Jell
- mixing bowl
- small saucepan
- food processor or blender
Time: 30 minutes
Freezeable: Yes! Once the jam sets for 24 hours, it can go in the refrigerator or the freezer.
Serves: One batch yields six 8 oz jars.
Multiplying the recipe: Yes, it can be multiplied easily.
Strawberry Freezer Jam:
Wash and dry six 8 oz freezer-safe jars and lids. Set aside.
Wash and de-stem strawberries. Slice the strawberries, making sure you have exactly 2 cups of berries. Mash up the berries to desired texture for the jam. My preference is to pulse them briefly in a food processor. In a mixing bowl, combine the prepared berries and sugar. let set for 10 minutes.
Meanwhile, combine water and Sure-Jell in a small saucepan. Heat to boiling, stirring constantly, and then stir while boiling for one minute. Add mixture to the berries and stir for 3 minutes until sugar is dissolved.
Fill prepared jars within 1/2 inch of top to leave room for freezer expansion. Make sure tops of jars are clean and close with lids. Place on counter for 24 hours. At that point, jam is ready to place in fridge to use over the next month or put in freezer to keep for one year. Defrost in refrigerator when ready to use.