I had to have the recipe from my sweet friend Betty after I had a taste of this yummy strawberry goodness on top of Homemade Vanilla Ice Cream at her house…..I was speechless….
Then I tried it on Homemade Buttermilk Biscuits….. I cannot think of words to describe that first bite……. even my hubby was speechless…..all he said after he took a big bite of that biscuits filled with strawberry jam was…..ummmmmmmm…. 🙂
Of course you start off with ripe strawberries…..beautiful strawberries……I hope to be able to grow my own one day in our backyard….Killed 2 strawberry plants so far…..But don’t worry…..I’m determine to grow STRAWBERRIES here in TEXAS!! I know it can be done….
Only takes 4 ingredients and some pints size mason jars…This recipe makes around 6 pints of freezer jam. I hope you get to make this soon….You don’t know what you’re missing…….
Victorian-Stroll Fresh Strawberry Freezer Jam
4 cups mashed ripe strawberries…(measure after mashed)
8 cups sugar
2 (1.75 oz) packages Sure-Jell (Fruit Pectin)
1 1/2 cups water
1. Prepare strawberries cutting off stems; place in a large bowl or pot, and then slice. Mash with a potato masher until well mashed, but leave some bits of strawberry pieces. Stir sugar into prepared fruit, mix well…Cover and let stand 2 to 3 hours stirring occasionally.
2. In a medium size saucepan, whisk pectin with 1 2/2 cups cold water. Bring to a boil on high heat, stirring constantly. Boil 1 minute, stirring constantly; remove from heat and then pour into fruit. Stir 3 minutes until all the sugar is completely dissolved.
3. Pour into pint size jars, leaving 1/2 inch space to allow for expansion during freezing. Let stand at room temperature 24 hours until set. Refrigerate up to 3 weeks or store in freezer for up to 1 year. Thaw in refrigerator.