‘Tis the season for food and family – so we here at Metro Parent shared our favorite family recipes with you. Get the details on how to make marvelous mini quiches, crazy good corn chowder, sinful French silk pie and perfect holiday sugar cookies. Here, Metro Parent contributing writer Wensdy Von Buskirk shares her strawberry freezer jam recipe – and the story behind it.
I first made freezer jam with my daughter when she was 6. It was super easy and a lot of fun. Since all the steps are precisely timed, my son got involved with the stopwatch while Violet stirred. Then, we poured the jam into Ball jars of different sizes and topped them with gingham fabric. She even made her own label: “Violet’s Jely Jam.” We gifted the jam to friends, relatives and teachers. It was such a hit, it’s definitely a new tradition.
- 2 cups crushed strawberries (start with about 4 cups of whole strawberries, fully ripe)
- 4 cups sugar
- 1 package Sure-Jell premium fruit pectin (1.75 ounce)
- 1 cup water
- Mason jars, washed and sanitized
- Remove and discard strawberry stems.
- Crush the strawberries then measure exactly, using a dry measuring cup.
- Measure exact amount of sugar into large saucepan with dry measuring cup.
- Stir in pectin. Add water, stir. Bring to boil on medium-high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat.
- Add strawberries. Stir 1 minute until blended.
- Fill Mason jars immediately. Leave 1/2-inch space at the top of each jar to allow for expansion during freezing. Cover with lids.
- Let stand at room temperature for 24 hours or until set. Refrigerate up to 3 weeks or freeze up to 1 year. If frozen, thaw in refrigerator before using.
- Makes about 5 cups (40 ounces)