Wednesday, June 15, 2011

In a Jam?


I love, love, love (times eighty five billion loves) homemade strawberry jam. For as long as I can remember, it has been my favorite. Well, besides homemade raspberry jam, but I think that only takes a close second.

Anyway....

Up until a few years ago, I was a CANNED homemade strawberry jam purist. Freezer jam was just too gritty and gross. It HAD to be canned.

Until I found this recipe!

I guarantee you, the jam WILL NOT be gritty and it will taste exactly like the canned variety.

And it is done lickety split. No sanitizing jars, no hot water heating up your kitchen, no second degree burns on the top of your wrist. That leave a scar. And emotionally damage you from ever wanting to can anything ever again.

Ahem.

The only thing you will need is freezer space - and plenty of it, because this is killer jam. You will definitely want to make oodles of it.


Non-Gritty Freezer Jam

Makes 5 Cups

1 quart fully ripe strawberries, hulled & crushed (see tips at the end)

4 cups sugar (I used 3 cups or use low sugar pectin to reduce sugar)

¾ cup water

1 box Fruit Pectin

1. Measure 2 cups crushed berries into a large bowl; stir in sugar.

2. Let stand for 10 minutes, stirring occasionally.

3. Mix water & pectin in small saucepan; bring to a boil on high heat, stirring constantly.

4. Continue boiling and stirring 1 minute.

5. Remove from heat and add to fruit mixture; stir constantly for three minutes or until sugar is dissolved and no longer grainy; a few sugar crystals may remain, which is fine.

6. Fill prepared containers immediately to within ½ inch of tops.

7. Wipe off top edges and immediately cover with lids.

8. Let stand at room temperature for 24 hours.

9. After 24 hours, jam can be used or frozen.

10. Freeze for up to one year.


**Helpful Hints**  If you detest hulling and crushing strawberries, I have good news! Those leaf/stem things on the tops of the berries contain a good amount of calcium, vitamin c and iron. So instead of lopping them off, slice your rinsed berries in half. Throw them into a blender, leaves and all. Blend 'em up until you can't see the green anymore. Or, if your blender is not powerful enough to chop them up that fine, you can go ahead and hull them, but still slice the berries in half and throw them into your blender. This will at least eliminate the crushing part. Unless, that is, you are wanting to buff up your biceps. Then by all means, crush away!

Happy Jamming!

1 comment:

ME said...

Thank you! I'm making my own jam now, after looking at ingredients on store bought jam :P And this was just the kind of recipe I was looking for....might need another freezer :D