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Strawberry Jam

 

If you give a kid a muffin, chances are he'll want some jam to go with it. 

 

Strawberry season is in full swing.  It's time for Strawberry Orange Muffins, strawberries and cream, strawberry pie (This recipe is under construction and will hopefully be ready to share soon) and strawberry smoothies.  When strawberries are in season, it is jam making time at our home.  My all time favorite jam recipe is the one right on the Sure-Jell box, for Strawberry Freezer Jam.  I love to have a stash of this in our freezer.  It is our favorite thing on homemade, fresh and still warm Gluten Free, Vegan Bread.  Slip it into a clear cellophane bag, tie a pretty ribbon around the top and it makes a great little hostess or house warming gift.  I'm so glad we finally have more jam, it might just inspire me to try a new gluten free bread recipe this week.  Or maybe the kids and I will need to make Strawberry Jam Crumb Cake. This jam recipe is so simple and quick...trust me, you can do it!  Your kids can even help.  Mine LOVE smashing the berries.

*Thank you Kraft's Sure-Jell Fruit Pectin for this wonderful recipe that perfectly tops homemade bread and toast!

 

What You Need

2 cups crushed strawberries (buy 1 qt. fully ripe strawberries)

4 cups sugar, measured into separate bowl

3/4 cup water

1 box SURE-JELL Fruit Pectin

 

Make It!

Rinse 5 (1-cup) plastic containers and lids with boiling water. Dry thoroughly. Stem and crush strawberries thoroughly, 1 cup at a time. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.

Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min. or until sugar is almost dissolved. (A few sugar crystals may remain.)

Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or in freezer up to 1 year. Thaw in refrigerator before using.