The markets are overflowing with Florida Strawberries this week. Sweet Bay Grocery has them on special - 2 - 16 ounce packages for $4 - It's a great time to make Strawberry Freezer Jam - so good with biscuits or on a peanut butter and jelly sandwich. It's super easy also. In the 70's and 80's we used butter tubs to store our freezer jam. Now, everyone has gone back to the traditional Ball Mason Jars. This recipe is so great because the traditional sterilization and canning process is not needed. We just cook our jam and store in the freezer until needed. My friend, Mary K brought a pint of freezer jam to the store today and everyone was delighted. She is quite the homemaker and can do anything in the kitchen and is equally as handy around the house - We even accuse her of ironing her husband's underwear, but she adamantly denies it.
Strawberry Freezer Jam
4 cups fresh crushed strawberries
4 cups sugar
1 (1.75 ounce) package dry pectin
3/4 cup water
Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a saucepan. Bring to a boil over medium-high heat, and boil for one minute. Stir the boiling water into the strawberries. Allow to stand for 3 minute before pouring into jars.
Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.
Terrific on biscuits - I love Pillsbury frozen biscuits - or even butter flake canned biscuits- but, the jam is especially good on extra short South Georgia biscuits.
or makes the perfect peanut butter and jelly sandwich
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