What better way to start my blog than one of the first recipes that got me started in making things homemade and guided me to fall in love with homemade food vs. store bought products.
This recipe is super simple and I will also share my tips and tricks to make it even easier to get some strawberry jam in the freezer to use as ice cream topping or on PB&J sandwiches for those kiddos lunches for school (or for yourself, yes, it is that good you will want one too)!
Start with a 2 quarts of your favorite strawberries. I generally just get them from Meijer, the local supermarket or even Walmart on night shift evenings I was craving strawberry jam. Clean and slice the strawberries and put them in the blender to puree. You will notice my recipe used a lot more strawberries than some along with the same amount of sugar, I have never had a problem with it setting up, and it still is sweet, but not too sweet this way!
Next measure out your sugar and place it in a bowl (I generally use a 8 cup measuring cup for ease of clean up). Add in your strawberries and mix well.
Prepare your pectin per box instructions, generally you will bring your water to a boil, stir in pectin and boil for 30 seconds before removing from heat and mixing into the strawberry and sugar mixture. Let this sit for a short period of time (I generally wait 4-5 minutes) and have found this makes less of a mess when going to pour into containers if it is a little thicker.
Pour jam into containers and wait to cover for approx 1-2 hours. Place in the freezer when completely cooled, if you are planning on using in the next 1-3 weeks place the jam in the refrigerator. This will store in the freezer for up to 1 year.
I have used freezer jars in the past, but most recently just freezer safe plastic containers. For gift giving I usually use jars make a nice statement and are nice for neighbor or white elephant gifts.
Approx 3 cups crushed/pureed strawberries (approx 2 qts worth
4 cups granulated white sugar
1 box pectin
3/4 cup water