Can anyone give me a recipe for making frozen strawberry jam? It is done in canning jars because I received some for a Christmas gift a few years back and I never found out how it was made. I am planning to go strawberry picking and will be making jam and I was interested in this method as I understand it is simpler than the regular way. Thanks

-- Colleen (pyramidgreatdanes@erols.com), May 26, 2000

Answers

Colleen: The one I have from the Ball Blue Book is: 2 cups finely crushed strawberries 4 C. sugar, 1 package powdered pectin anad 3/4 c. water

Combine berries and sugar. Let stand about 20 minutes,stirring occasionally. Combine pectin and water in small saucepan. Bring to a boil, and boil 1 minute, stirring constantly. Add pectin to fruit mixture, stir 3 minutes. Ladle into can or freeze jars, leaving 1/4 inch headspace. Adjust two piece caps, Let stand at room temperature until set, up to 24 hours. Label and freeze. Makes about 6 half- pints. I'm sure there is an easier one out there, as I think I have seen one without pectin, etc. Maybe someone else has it? Yumm fresh strawberries are so good. Can't wait until ours ripen! Enjoy! Jan

-- Jan B (Janice12@aol.com), May 26, 2000.

I used to make the one in the Sure-jel box, but my hubby likes the cooked jam better.

-- Cindy (atilrthehony_1@yahoo.com), May 26, 2000.

I use the Sur-Jell light pectin for mine, but I put it in the square plastic freezer containers instead - no sticky fingers from trying to get the knife to the bottom of the jar, plus they stack well in freezer and fridge. Not as fancy, perhaps...

The kids (Pop and Hubby included) like to nuke a (thawed) carton in the fridge for warm strawberry topping (or peach, or raspberry) to go over ice cream in the summer, or biscuts or pound cake in the winter. I've even seen them put it on bread pudding!

-- Polly (tigger@moultrie.com), May 26, 2000.