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If you're anything like me, you don't have time to spend a whole day preserving your Birchfield strawberries into sweet jam. Make sure you sign up to receive updates on when those sweet berries will be ready.
I barely have enough time to wash my laundry (forget folding), let alone allow my domestic goddess to shine and make jam! But when I'm in a pinch for time I use this freezer jam recipe that always turns out, and keeps my family hoping on pb&j sandwiches when I finally get around to folding last weeks wash.
Hope you enjoy!
Ingredients:
2 cups crushed Birchfield strawberries (about 1 qt. fully ripe strawberries, stems removed, then diced - I like to use a food processor)
4 cups granulated sugar
3/4 cup water
1 box pectin
Containers to put the jam in – I like to use half-pint mason jars or reusable plastic jars
Instructions
Rinse and dry the containers you’d like to put the jam in (enough for 5 cups). This recipe fills 5-6 half pint jars (unless you're like me and taste test some, then it's definitely 5 half pints).
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 (this is REALLY important - you don't want it to scorch)
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!
Make sure y
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