Every spring our local market makes a special purchase of flats of California strawberries. They must have a great supplier because every year they are beautiful berries. Very seldom do I have to throw any away. This year I was nervous I had missed them, I had been busy and not made it in to check when they would be coming. I was so excited to find out I had not missed them. I was going to buy one flat and do a couple batches of jam and then we would eat the rest fresh. They are a favorite that we can never get enough of. I ended up buying two flats; they were so nice I couldn’t buy just one.
I made 4 batches of jam and froze a gallon size bag for smoothies, the rest we have been enjoying. We love fresh spring strawberries. The jam tastes fresh and seems to keep well in the freezer.
I made 4 batches of jam and froze a gallon size bag for smoothies, the rest we have been enjoying. We love fresh spring strawberries. The jam tastes fresh and seems to keep well in the freezer.
I use the recipe for the freezer jam from the box of MCP Pectin.
Strawberry Freezer JamWash and remove stems from strawberries. Then crush or blend them depending on the texture you like for your jam. (I started blending mine when my kids were little because they didn’t like big chunks.)
Measure:
3 ¼ c. crushed berries into a 5 qt. pan
Add-
- ¼ c. lemon juice
-1 pkg. MCP Premium Fruit Pectin ( This is my favorite brand)
Stir occasionally for ½ hr.
While the pectin is setting, measure into seperate containers:
- 4 ½ c. of sugar
- 1 c. Karo syrup
When pectin has dissolved, I put my berry mixture over low heat and gently stir to warm it to baby bottle temperature. I then add the syrup and sugar and continue stirring until sugar dissolves. Pour the warm jam into clean freezer container ( it will be runny but will set up as it cools) let cool on the cupboard for 1-2 hrs make sure lids are on tight and place in the freezer. Enjoy fresh jam all year long.
