So... about a couple of years ago, under Cultivating New-ish Hobbies, I mentioned that I wanted to learn how to make Freezer Jam. I bought the containers to put the jam in, but I never tried making it until now.
As I opened the package to the containers, as well as to the Sure-Jell, I noticed I had various options on Freezer Jam recipes. I originally was going to do my mom's version (a recipe she got from somewhere, but I am not sure where), because I remember it being so good. However, the one on the Ball containers called for less sugar, and I would need to go to the store to get more sugar if I wanted to make my mom's version. I also do not have a potato masher, which they suggest over a food processor. My mom suggested using a pastry cutter, so that is what I did. I would not suggest doing that. I had to keep pulling strawberries out of the cutter. It got very messy. I would think one of those metal potato mashers, with the zig-zag bottom would work best.
After crushing the strawberries, I was reading all the various instructions on each recipe. My mom's and the Sure-Jell said you needed to cook the pectin with some water. The Ball recipe did not, but it said to make sure you use "instant" kind, and of course, their brand. My Sure-Jell said "Quick and Easy," which probably meant instant, but I did not want to risk it, in case it needed to be cooked. Hence, I walked to the nearest store, for either some more sugar, or some instant pectin by Ball.
The store I live closest to, puts some things in the weirdest places. It took forever to find the pectin, and when I finally did find it, I did not see any with the label, "instant" on it. Oh well, I know my mom's recipe is good, so I bought more sugar. It took about three times as much sugar as pictured above.
I added 6 cups of sugar to 4 cups of strawberries, and let them sit for 10 minutes.
I stirred in a whole box of Sure-Jell into 3/4 cups of water, then let it boil for 1 minute.
I poured the boiling pectin slowly into the fruit mixture, and stirred for another 3 minutes.
Then I quickly put my jam into the containers. I did not have enogh containers for the recipe I made, so I had to put the rest in one of those disposable containers you get from the store. They are good to keep around for leftovers. Hopefully they are okay for Freezer Jam.
I cannot wait to taste it! I added the full recipe down below:
Freezer Jam (source: unknown)
1. Prepare containers. Use glass or plastic containers (1 pint or less) with tight fitting lids. Wash, scald and drain or use automatic dishwasher with hot (150 degrees or highter) rinse water.
2. Prepare fruit. Use fully ripe fruit and prepare exactly as directed below. Measure into large bowl. If neccessary, add water for exact amount.
3. Make jam. Thoroughly mix sugar into fruit, let stand 10 minutes. Mix 3/4 cup water and Sure-Jell in saucepan. Bring to boil and boil 1 minute, stirring constantly. Stir into fruit. Contim=nue strring 3 minutes (2 minutes for Blackberry and Raspberry Jams). A few sugar crystals will remain. Ladle quickly into containers. Cover at once with lids. Set a room temperature (takes up to 24 hours). Store in freezer. If used in 3 weeks, store in refrigerator.
For Strawberry Jam use
1 qt fruit, completely crush one layer at a time, fully ripe strawberries.
2 cups or 1 pound of prepared fruit, 1 box sure jell, and 4 cups or 1 3/4 pounds of sugar. Yeild 5 1/2 cups of jam.
