30-minute Strawberry Freezer Jam

Directions

• Rinse and dry the containers you’d like to put the jam in (enough for 5 cups). I always use glass mason jars, but plastic containers work great, also. This recipe fills 5 or 6 half-pint jars.
• In a food processor, add strawberries and pulse just a few times, until strawberries are well diced, but not totally mashed.
• Measure exactly 2 cups of strawberries into a large bowl. (It’s really important to measure the berries and sugar exactly, or the jam will not set properly.)
• Add the sugar, one cup at a time, stirring really well after each addition. Let stand for 10 min., stirring occasionally.
• Meanwhile, add water and pectin package to a small saucepan.
• Bring to a boil over high heat, stirring constantly.
• Once boiling, stir for 1 min. Remove from heat and add it to the strawberry mixture.
• Stir mixture really well, for several minutes, until sugar is well dissolved.
• Fill containers with jam and leave 1/2” of head space at the top.
• Cover with lids and allow to stand at room temperature for 24 hours.
• After 24 hours, you can store jam in the refrigerator for up to 4 weeks or freeze it for up to 1 year!
• You might also like Raspberry Freezer Jam!