Freezer jam is the easiest way to capture the pure, sun-ripened flavor of fresh strawberries. Because the fruit isn’t cooked, the berries keep their bright color, fresh aroma, and juicy sweetness — it’s like tasting early summer straight from the jar. Spread this jam on warm scones, spoon it over yogurt, swirl into vanilla ice cream, or pair it with clotted cream and a touch of lemon curd for an effortless treat.
INGREDIENTS:
2 cups crushed strawberries (from about 1 quart fully ripe berries)
4 cups sugar
3/4 cup water
1 box Sure-Jell dry fruit pectin
METHOD:
Place sugar in a large bowl. Add 2 cups crushed strawberries and stir well. Cover and let stand for 4–6 hours so the sugar can fully dissolve.
In a small saucepan, whisk the pectin into 3/4 cup water. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute.
Pour the hot pectin mixture into the strawberry-sugar mixture and gently stir until all the sugar has dissolved.
Ladle jam into clean 8-ounce jars or freezer-safe plastic containers, leaving about 3/4 inch headspace. Wipe rims with a damp paper towel and seal with lids.
Let jars stand at room temperature for 24 hours to gel. Afterward, freeze until ready to use. Thaw in the refrigerator before serving. Store opened jars in the refrigerator.
SERVING SUGGESTIONS:
- Spread on warm scones, biscuits, or toast.
- Spoon over yogurt, cottage cheese, or oatmeal.
- Use as a filling for thumbprint cookies or sponge cakes.
- Swirl into whipped cream for a quick strawberry fool.
- Layer with lemon curd in parfaits.
YIELD: Makes approximately 5 cups (about six 8-ounce jars).
