You can make it! Great to make with little helpers!
No hot water baths, no steam, no boiling!
I love to jar and can during the summer to save/capture those flavors – it’s perfect for when the seasons change but it is too cumbersome to have kids help with it in the kitchen. There are too many hot burners going along with bubbling and boiling – freezer jam though is PERFECT to make with kids.
Here is what you need – less than an hour of time and only a few ingredients:
- 4 cups of crushed strawberries
- 1 1/2 cups of sugar (we used Domino Organic)
- 5 Tbsp Ball Real Fruit Instant Pectin (available with the canning supplies)
- Ball Freezer Jars (we used the BPA Free, Stack-Lock-Store Jars – I bought mine at the supermarket, near the canning supplies/vinegar aisle)
This recipe is taken right from the Ball jar label – it makes 5, 8oz, half pint jars – not too many not too few – just the right amount!
Wash, cut and crush your berries – measure out 4 cups of the crushed red sweetness and set it aside.
TIP – Kids are great helps when it comes to crushing the berries – give them a potato masher and let them at it! A shallow, flat bottom bowl works best for the mashing.
Next measure out your sugar and pectin – and mix both dry ingredients together.
Now add your crushed strawberries and juice to the sugar pectin mixture and start stirring!
Stir for 3 minutes.
Now it’s time to ladle the mixture into your freezer jars.
TIP – this can be a sticky step – do it over a sink, bowl, towel – especially if you have help.
IMPORTANT- Only fill to the fill line or the jam will push up into the lid when you place it on and ooze out the top – more stickiness!
Let the jam stand at room temperature for about 30 minutes until it thickens up. Refrigerated jam will last for 3 weeks or it can be stored in the freezer for up to a year.
TIP – Did you have a little left over that wouldn’t fit in the jars? Drizzle it over some vanilla bean ice cream or use it in a smoothie – yum!
Leave a Reply