August 23, 2011

Strawberry Freezer Jam

I dare you not to eat this for dinner.

My favorite way to eat Strawberry Freezer Jam was always on plain ol' (thick) white bread with butter.

These days, I've matured.

I'm eating it off of biscuits.  Pillsbury, of course.  I bake enough.  I can't be expected to make fresh biscuits everyday when I can just pull them out of the freezer.

I read online that you could also eat it with ice cream, a' la sundae-style.

The only ice cream I had in the freezer was coffee-flavored.

I haven't matured enough to try that flavor combination.

My grandma used to make buckets of this stuff during strawberry-pickin' season.  Enough to last the entire year.  Now my mom does it.

I have no strawberries to pick here in Alaska, so I bought them on sale at Wal-Mart.  Unless you want to make a lot of this freezer jam, you really only need less than 2 pints for this recipe.  It works for us. 

Strawberry Freezer Jam

2 cups mashed strawberries
3 cups sugar
1.75 ounces pectin
3/4 cup water

Once the strawberries are mashed in a mixing bowl, stir in the sugar and let it sit to macerate for at least 10 minutes.

Stir together the pectin and water in a small saucepan.  Bring to a boil.  Stir into the strawberry-sugar mixture.

Pour into freezer safe containers and let sit in the refrigerator overnight before putting in the freezer.  It will keep for months once frozen.

Shared at:
Tasty Tuesday at Nap Time Creations
Melt in Your Mouth Monday
Totally Tasty Tuesday 
This Chick Cooks
Cast Party Wednesday

1 comment:

  1. What a great recipe. Thanks for sharing at Cast Party Wednesday. I hope you come back next week and join me for another party full of awesome recipes!
    I hope to see you there!


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