With the sunny weather in full force, the good produce is right around the corner. This past week I bought a bushel of South Carolina strawberries from the Bishops. One of my favorite things to enjoy in the summer is strawberry freezer jam. Actually, I love any kind of freezer jam. But it’s the best in the summer because with the summer heat there is nothing like cold jam in a homemade biscuit.

This recipe can be used with any fruit of your choice. It’s super simple and you’ll have enough jam to last until the winter.

Strawberry Freezer Jam

Ingredients: 4 cups of strawberries, 4 cups of sugar, ¾ cup of water, and one 1.75 ounce box of fruit pectin

Instructions: Remove the strawberry stems and place the strawberries in a large glass baking dish. Use a potato masher to mash the strawberries to the consistency of your liking. If you like a very smooth consistency use the food processor. Add the sugar to the strawberries stirring and letting them rest for 10 minutes.

Stir one box of fruit pectin and ¾ cup of water in a sauce pan. Bring to a boil and boil for one minute. Remove from the heat and add pectin mixture to the strawberry mixture. Stir until no longer grainy. Fill the containers of your choice ¾ the way full and cover with lids. Let stand at room temperature for 24 hours. Put in the freezer and pull out whenever you want freezer jam with toast or biscuits. Make sure to put back in the freezer every time for storage.  

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