• Amber Tueller

Sweet Summer Jammin'

My oldest daughter loves strawberry jam! Every spring when she comes home from college, we make jam together when strawberries are on sale. Here’s the recipe (simplified from the Sure Jell less sugar instructions):

Strawberry Freezer Jam

Buy 5 - 32oz cartons of strawberries

6 cups of sugar

2 packages of 1.75 oz Sure Jell Pectin (labeled For Use in Less or No Sugar)

Plastic Containers for about 12 cups of jam, washed

Crush strawberries in a blender until you reach 8 cups of strawberry purée (you will use between 4-5 cartons).

Measure sugar into large saucepan and mix in 2 packages of Sure Jell. Add 2 cups of water and bring to a boil on medium-high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat.

Mix with strawberry purée in large bowl. Pour into containers immediately, leaving 1/2 inch of space at the top of each for expansion.

Let stand at room temperature for 24 hours or until set. We place all containers in the freezer after this except for one in the fridge to start enjoying! Jam will keep up to 3 weeks in the fridge and 1 year in the freezer.

Depending on the size of dishes you’re using, you can combine into one big batch like I’ve done above or split in half and do two batches in a row. Yum!


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