Preserve It . . . Canning Corner - Strawberry Freezer Jam!

Strawberries are available at Day Farms for

2 weeks in June and 2 weeks in August,

so I thought I would go with an old favorite this week:

Strawberry Freezer Jam!

Here's the Recipe:

3 1/4 cups Crushed Berries

1/4 cup Fresh Lemon Juice

4 1/2 cups Sugar

1 cup Light Corn Syrup

Instructions:

Remove stems from strawberries.

Crush berries using a potato masher.

or

Lightly chop/pulse in food processor (leave chunks).

Do Not Puree'

Measure exact amount of prepared fruit along with lemon juice

into a large bowl.

Measure exact amount of sugar into seperate bowl.

(Reducing sugar or using substitute will result in set failures.)

Gradually stir 1 box pectin into fruit.

Mix thoroughly.

Set aside 30 minutes, stirring every 5 minutes to dissolved

pectin thoroughly.

Pour 1 cup light corn syrup into fruit mixture.  Mix well.

This prevents sugar crystalization during freezer storage.

Stir in sugar gradually.  Stir constantly until sugar is completely

dissolved and no longer grainy.

Pour into prepared containers, leaving 1/2-inch headspace.

Let stand at room temperature 24 hours until set.

Refrigerate up to 3 weeks.

Otherwise, store in your freezer for up to 1 year.

Thaw in the refrigerator before serving.

Yields 7 cups.

Here's the Recipe PDF:

Preserve It . . . Canning Corner: Strawberry Freezer Jam Recipe PDF

Don't Forget to dip a few of your

strawberries in chocolate . . . just a little reward

for all your great efforts!

Strawberry Freezer Jam, Fresh Peanut Butter,

and Homemade Bread . . .

It just doesn't get any better than that!