Classic Strawberry Freezer Jam

There are no surprises here! My family, especially my grandchildren, love my Strawberry Jam. I’ve made jams and jellies for years. My mom taught me how to make the cooked version of strawberry and blackberry jams, but over the years I have changed over to making the freezer jam recipes. Unfortunately, we lost our strawberry patch of three years to frost and deer. We had to rely on getting our strawberries from local Amish and a berry patch down the road this year. We have replanted our berries and put a fence around it to keep the deer out. Now, we pray we don’t have a late frost ever again. Wishing that in Missouri is pretty bold!

I make my Strawberry Freezer Jam the CERTO® WAY! Get the recipe here!

Start with fresh strawberries. I can’t stress the word FRESH enough. This jam is best when you use ripe, fresh off the vine strawberries. Check your local farmer’s market, Amish, neighbors, local farms. I obtained the strawberries for this batch of jam at a local berry patch… Wilsdorf Berry Patch. You can pick your own or have the owner, Debbie pick for you. Check out their website here. I already have my order in for blackberries.

what you need

cups prepared fruit (buy about 1 qt. fully ripe strawberries)

cups sugar, measured into separate bowl

pouch CERTO Fruit Pectin

Tbsp. fresh lemon juice

make it

RINSE clean plastic (I use jars) containers and lids with boiling water. Dry thoroughly.

STEM and crush strawberries thoroughly, one layer at a time. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.

MIX pectin and lemon juice in small bowl. Add to strawberry mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)

FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw in refrigerator.