Strawberry Freezer Jam In 30 Minutes

The First Strawberries Of The Season

I look forward to strawberry season, and it is officially here.  It is definitely one of the perks of living where I do, Ventura county has lots of strawberry fields.  We can buy the best reddest juiciest strawberries just down the road from a street vender.  Always picked that morning and ready to eat.  Strawberries are about the most perfect food there is.  I like them best with a bit of chocolate.  Another way I like them is freezer jam, ready to eat on toast all year round.

Strawberry Freezer Jam

It's a very quick and easy recipe to make.  Unlike cooked jam, there are no jars to boil or hot bubbly fruit to work with.  I also think it tastes fresher than cooked jam.  I know a lot of you will go whoa that's a lot of sugar.  But remember, it's meant to be a condiment. Just a  bit on a baguette,  or mixed in yogurt.  Spread it on a scone or on top of french toast.  A topping for ice cream or the filling for  ebelscivers. 

1 quart ripe strawberries, wash and remove stems

4 cups of sugar 

1 package fruit pectin (I use sure jell)

3/4 cup water

juice of 2 lemons

small freezer safe plastic containers - usually makes 5 - 6  eight ounce containers.

Place strawberries in bowl and crush with potato masher or in food processor. Crush to desired consistency, I like bits of strawberries in mine. Yields approximately 2 cups.

Place 2 cups crushed strawberries in large bowl, add sugar and stir.  Add the juice of 2 lemons.  Let rest for 10 minutes.

In a medium saucepan add water and pectin.  stir consistently over high heat.  Bring to a boil and cook for 1 minute. 

Pour over berries and mix for a few minutes until completely incorporated.

Ladle into containers, leaving a 1/2" at the top, place on lid.  Let the jam rest for 24 hours at room temperature before placing in freezer.

Refrigerate for up to 3 weeks or freeze up to 1 year.