30-Minute Strawberry Freezer Jam Recipe

Ingredients

• 1 quart fully ripe strawberries
• 4 cups sugar
• 3/4 cup water
• 1 package Sure-Jell® Fruit Pectin

Directions

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly. Wash strawberries and remove stems. Crush strawberries thoroughly, one layer at a time. Measure exactly 2 cups prepared fruit into a large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally. In a small saucepan, mix water and pectin. Bring mixture to a boil over high heat, stirring constantly. Continue boiling and stirring for 1 minute. Stir pectin mixture into fruit mixture. Stir constantly until sugar is dissolved and no longer grainy, about 3 minutes. (A few sugar crystals may remain.) Fill all containers quickly to within 1/2 in. of tops. Wipe off top edges of containers; quickly cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator. Yield: 6 (1 cup) containers.
  
  Editor's Note: Any one of the following can be added to strawberries before stirring in sugar; 1/2 cup slivered almonds, chopped pecans, pumpkin or sunflower seeds or pine nuts (toasted, if desired); 1/4 cup dry white vermouth or sherry wine; 2 tablespoons orange-flavored liqueur; 1 tablespoon finely chopped crystallized ginger; 2 teaspoons almond extract; 1 tablespoon grated lemon, lime or orange peel; 1/4 cup mashed ripe banana and 1 tablespoon lemon juice.
• Preparation Tips: Always use firm ripe-strawberries. Overripe or underripe fruit will not produce the best quality jam and may not set properly. A food processor can be used to chop strawberries. Use pulsing action to chop; do not puree strawberries. Do not reduce sugar or use sugar substitutes. To get an exact level cup measure of sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife. If you prefer using liquid fruit pectin, try CERTO Quick 'n Easy Strawberry jam; omit water and boiling step. Mix 1 pouch CERTO Fruit Pectin and 2 tbsp. lemon juice in a small bowl. Stir into fruit mixture in bowl. Continue as directed in recipe. This version makes about 4 cups.

30-Minute Strawberry Freezer Jam published in Taste of Home Cooking School Collection Spring 2002, p59