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Easy Strawberry Freezer Jam

This is so easy. And once you make it, you'll kick yourself for not having made it sooner.
  • 2 cups mashed strawberries (about 1 quart of whole, unhulled strawberries)
  • 4 cup sugar
  • 1 package of powdered pectin (1-3/4 ounce)
  • 1 cup water
Wash, hull and halve the strawberries, and mash well with a potato masher. Do not puree. Measure out 2 cups of the mashed strawberries and combine them with the sugar in a bowl. Allow to sit for 20 minutes or so, stirring occasionally.

Combine pectin and water in a saucepan, and bring to a boil. Boil for 1 minute, stirring constantly. Stir the pectin into the strawberry-sugar mixture, and continue stirring for 3 minutes.

Pour strawberry mixture into wide-mouth freezer jars, leaving 1/2-inch head space. Remove visible air bubbles using a swizzle stick or chopstick. Adjust caps, and let stand until set, but no more than 24 hours. Freeze. Makes about 5 half pints.

Note: Once thawed, these little pints of freezer jam will keep for about 3 weeks in the refrigerator.

Prep time: 30 minutes; Cooking time: 15 minutes; Total time: 45 minutes

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Kitchen tools you'll need: Mason Jars, Saucepan, Mixing Bowls, Potato Mashers
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