- 2 lbs. strawberries
- 4 cups sugar
- 2 tbsp. lemon juice
- 1 pectin packet
- 6 jars
Cut tops of strawberries, cut in half and hull (I think that mean to get the center out =D-I didn't do it though).
I cut 12 lbs. of strawberries here. Separated them to nice eating ones and mushy ones for jam. My back was dying by the time I was done.
Mash about 2 lbs strawberries for 1 recipe. (I doubled my recipe since I had 2 pectin packets - I need to get more though!)
I put mine in a colander with a bowl underneath so I could see what chunks I had left. The recipe says to use a potato masher, but I didn't have one so I used my whisk. My son used his mini whisk and imitated my mashing; it was fun. (My friend took over mashing after this picture =D ) We debated about using a mixer, but since this was my first time making it and I followed the directions to mash it.
I followed the Pectin package (Ball Liquid brand) directions for no cook freezer jam - pretty easy.
- After mashing strawberries (and getting rid of the chunks - thinking of using the chunks for ice cream), add 4 cups sugar for 1 recipe.
- Mix well and let stand for 10 minutes.
- While waiting, open Pectin packet and leave upright until 10 minutes are up. (not sure why you have to do this).
- Add 2 TBSP lemon juice and pectin packet. Stir for 3 minutes.
- Ladle freezer jam (we used a measuring cup) into clean freezer jars leaving 1/2 in. headspace. Apply caps and let jams stand in refrigerator until set, but no longer for 24 hours.Use and refrigerate for up to 3 weeks or freeze up to 1 year.
- Makes about 6 jars.
Pretty yummy. Had mine with toast and butter.
Visiting Teaching Idea: Make a note says: "Call us if you're ever in a JAM!" Then leave your names and numbers. Attach to string/ribbon and tie around a jar of jam. =D