Strawberry freezer jam is something I don't usually get around to making until June, but I got my hands on some perfect organic local berries the other day and decided to get a jump on summer. I posted Strawberry Freezer Jam with Less Sugar last June, but I've changed my technique a bit since then. While making Peach Freezer Jam with Less Sugar last August, I got a great idea (if I do say so myself)!
So, of course, I had to try my new technique on these strawberries. Wow! (Sure-Jell, if you're reading this and want to send me piles of cash for my idea, that can be arranged!)
(Makes 7 half-pint jars)
I used the same ingredients as the Sure-Jell recipe but made a crucial change to the method, so this is my jam.
4 cups prepared fruit (buy about 4 or 5 pints fully ripe strawberries)
3 cups sugar
1 box Sure-Jell Premium Fruit Pectin for Less or No Sugar Needed Recipes
1 cup water
2 Slice and, with a pastry blender (works better than a potato masher), thoroughly crush strawberries, one layer at a time. Or use a food processor*: With metal blade in place, add halved strawberries to work bowl and chop using several 1-second pulses. Or, as my dear friend and honorary grandmother Elsie does, use a blender. But don't puree; leave some little chunks. Measure exactly 4 cups crushed strawberries in 1-quart glass measure.
4 In 3-quart saucepan, stir together sugar and pectin. Stir in water. Bring to boil over medium-high heat, stirring constantly. Boil and stir 1 minute; remove from heat. Immediately add strawberries; stir 1 minute or until well blended. Pour into 2-quart glass measure; spout and handle make it easy to fill jars neatly.
5 Fill all jars immediately, leaving 1/2 inch space at top for expansion. Wipe any drips off top edges of jars; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.