If you dont like heating up the kitchen on a summer day or just like shortcuts, heres a strawberry jam recipe for you. This is a freezer jam- which means it needs to be stored in the freezer if not used within 2 weeks. Store thawed jam in the refrigerator.
This recipe makes 4- half pints. Most families will use small quantities of strawberry jam at a time so dividing the recipe into half pints makes sense. Make jam in small batches for the best results and dont double recipes. Any clean, dry containers with a tight fitting lid that will withstand freezing can be used.
You can find liquid pectin in most grocery stores; its generally sold near canning supplies, which are usually in the baking or seasoning ingredients aisles.
Ingredients
1 quart of fresh strawberries, washed and caps, (leafy area on top), removed
4 cups of sugar
2 tablespoons lemon juice- fresh squeezed or concentrate
1 pouch of liquid pectin
Slice and crush strawberries. Measure out 1- 3/4 cups of crushed berries. Eat the rest. In a large bowl combine the strawberries and the sugar, toss gently and let the mix stand for 10 minutes.
Put the lemon juice into a measuring cup and add the liquid pectin. Stir well. Pour this mixture into the strawberries as you continue to stir. Keep stirring until the mixture starts to thicken, about 3 minutes. Fill your containers. Cover each container and let sit in the refrigerator until the jam is thick, this could take a day. After the jam is thickened freeze any containers you wont immediately use. Store thawed jam in the refrigerator.
For traditional strawberry jam see this article.
www.examiner.com/cooking-in-detroit/how-to-make-strawberry-jam-and-freez...
For no sugar added strawberry jam see this article.
http://www.examiner.com/cooking-in-detroit/how-to-make-strawberry-jam-without-added-sugar
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