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Today I was able to get a good deal on some strawberries, so thought I would make up some freezer jam. Doesn’t that sound good? It’s super easy. No messy canning equipment. I freeze it in small jars. This way I have less waste. You can use different berries for this recipe like raspberries or blackberries.

You’ll need:

2 Pints ripe strawberries hulled

2 cups sucanat/sugar

3/4 cup water

1.75 oz package powdered pectin

I  saw this fantastic method of hulling strawberries on a blopg recently. I’m sorry I can’t remember where 🙁 I would LOVE to give you credit.  Whoever you are this absolutely brilliant. It worked like a charm. So simple, all you do is take a straw and insert it at the tip of the strawberry. Push it through until the core and leaves pop out the other end. It’s freaking brilliant! Update: Found the brillent person who blogged about hulling strawberries. Practically Functional. Thanks Jessi!
   
Place the strawberries n a large bowl.

Using a potato masher, mash the strawberries.

Stir in sucanat/sugar.

Let stand until juicy about 10 minutes.

In a small sauce pan combine water and pectin.

Bring to a boil. Boil and stir for one minute over medium heat.
Slowly pour into the strawberry mixture. Stir for a few minutes to get rid of the lumps.

Spoon jam into sterilized container(s) of choice. I’m using small 8 oz  jars. I also have this great collapsible funnel for filling the jars when canning. I love this thing. It makes it less messy.
 
 Wipe rims clean and place lid on top.

 Let stand for up to 24 hours before freezing.

Recipe should yields about 40 ounces of fresh jam. 6 – 8 oz jars.

The jam should keep in the refrigerator for 3 weeks, or 3 months in the freezer. I keep it even longer in the freezer without any problem.

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