Strawberry freezer jam is a MUST on my to-do list every June!
I use Hood strawberries which are only available early in the season. This year, with our mid winter and beautiful spring, the Hoods were 3 weeks early! Our favorite local vendor is Unger's, run by Kathy Unger and daughter Laura. Kathy was the cook at St. Matthew School when I worked their eons ago, and Laura was a student!! Wow, time flies.
Anyway, I choose to make full-sugar Sure-Jel freezer jam with the Hood berries. (Raspberry jam is the only kind that I use a low-sugar MCP recipe.) It is super-easy: mashed berries, pectin/water, and sugar. This year I can't remember if I made 2 or 3 batches…either way, when you consider all the jam I still have in my freezer, and the fact that the other berries are still in full-force…well, I think we'll have enough for the winter!
|Let the jam sit on the counter for a day, to set. Then put in|
the freezer to enjoy in the winter!
(I also froze leftover berries for winter smoothies.)