The fruits of my labor - haha! Pun intended. ;-)Sure-Jell Strawberry Freezer Jam
makes 48 ounces
2 cups crushed fresh strawberries
4 cups sugar
1 (1.75 ounce) package dry pectin
¾ cup water
Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Stir the berries and pectin until sugar has dissolved, about 3 minutes. Pour into glass jars to store in fridge or plastic jars for long term freezer storage. Place tops on the containers and leave on the counter for 24 hours to set up. Store in fridge for up to 3 weeks or in the freezer for up to a year.
I used two, 2 lb cartons of strawberries. After washing, hulling and crushing them, I had slightly less than 5 cups of crushed berries. I did two batches (you aren’t supposed to double the recipe or the jam might not set up right) and it made four 16 ounce jars and almost four 8 ounce jars.
Linked to Gooseberry Patch Recipe Roundup, Fun Summer Recipes.