While I like to tweak and play with recipes, this recipe isn’t original at all. I just follow the recipe on the package of Sure-Jell (pectin) exactly as written, and it is de-lic-ious! For the past several years, I have made traditional strawberry jelly which I can in a hot water bath. This year has been particularly busy, so I thought I’d go back to the freezer type which I made years ago. It is SO easy to make. In fact, I whipped up a triple batch after church one Sunday evening. Once you crush the berries and add the other ingredients, it is ready to pour into jars and put in the freezer. It doesn’t get any easier.
I like to run my berries through the food processor to avoid lots of big lumpy strawberries, but if you like bigger pieces of fruit, that’s fine. Make it how you like it! Just make some while strawberries are still in season. It also is great for a quick strawberry topping on vanilla ice cream. You’ll be especially happy next winter when you bake up a batch of hot buttermilk biscuits. Mm-mm!
- 2 cups crushed strawberries (buy 1 qt. fully ripe strawberries)
- 4 cups sugar, measured into separate bowl
- 3/4 cup water
- 1 pkg. Sure-Jell Fruit Pectin
- Rinse 5 (1-cup) plastic containers and lids with boiling water, then dry thoroughly.
- Remove stems from berries and crush strawberries thoroughly.
- Measure exactly 2 cups prepared fruit into large bowl.
- Stir in sugar. Let stand 10 min., stirring occasionally.
- Mix water and pectin in small saucepan.
- Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min.
- Add to fruit mixture; stir 3 min. or until most the sugar is dissolved. (A few sugar crystals may remain.)
- Fill containers immediately to within 1/2 inch of tops.
- Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours.
- Jam is now ready to use. Store in refrigerator up to 3 weeks or in freezer up to 1 year. (If frozen, thaw in refrigerator before using.)