Strawberry Freezer Jam
(makes 2 half-pints)
- 1 2/3 cups strawberries, crushed
- 2/3 cups sugar
- 1- 0.6 oz. package of Ball Instant Fruit Pectin
Wash strawberries. Hull (cut off the tops) and quarter strawberries.
Crush strawberries to desired consistency, then measure out 1 2/3 cups of the strawberry sauce. (My youngest daughter loves to crush the strawberries with a potato masher).
Add sugar and pectin to strawberries. Stir for 3 minutes.
Ladle into clean jars or containers.
Wipe outside and rim of jar. Place lid and rings on jar and loosely tighten to seal.
Let jam sit at room temperature for 30 minutes.
Store in refrigerator for up to three weeks or in the freezer for up to a year.
I tripled this recipe to make 6 half-pints or 3 pints.
Recipe prepared per Ball Instant Fruit Pectin packaging.