After a late spring, strawberries are finally in season! For many momstown moms (and grandmas!) that means JAM! It doesn’t need to be hard, here’s a simple no cook freezer jam to enjoy.
Preparation Time: 60
Cooking Time: 0
Yield: 6
Description:
After a late spring, strawberries are finally in season! For many momstown moms (and grandmas!) that means JAM! momstown mamas have been picking berries on field trips and have lots of berries!
My Grandma used to make a no cook freezer jam that was delicious, easy to prep (no sterilizing jam jars) and fun to make together as the recipe was child friendly. I have dug around my cook books looking for her curvy hand written recipe but alas, I can’t find it. That makes me very sad actually. But, I did find this recipe on Canadian Living for one that seems very similar so I’m still calling it “Grandma’s Strawberry Jam”.
A great tip when prepping lots of strawberries is to use a strawberry huller. I have one and sometimes I think I don’t need it cluttering up my drawers but come strawberry season – boy am I glad to have it!
Thanks for the images from dishingthedivine.com & Homemade by Jill.
Ingredients:
8 cups (2 L) strawberries, hulled
1 box light pectin crystals
3-1/4 cups (800 mL) sugar
1 box light pectin crystals
3-1/4 cups (800 mL) sugar
In large bowl and using potato masher, crush strawberries, 1 cup (250 mL) at a time, to make 4 cups (1 L). In small bowl, whisk pectin crystals with 1/4 cup (50 mL) of the sugar. Add to strawberries and stir to combine; let stand for 30 minutes.
Add remaining sugar and stir until sugar dissolves, about 3 minutes. Pour into six 1-cup (250 mL) airtight containers, leaving 1/4-inch (5 mm) headspace. Cover with lids. Let stand undisturbed at room temperature until set, about 24 hours.
Refrigerate for up to 3 weeks or freeze for up to 8 months.
