Update to my 30 before 30: #26 Make strawberry freezer jam
I have never canned anything before, because I remember my mom doing it ONE time when I was a kid. It took her ALL day and she swore she'd never do it again. BUT THEN. I saw a recipe for freezer jam on another blog recently and thought, "Wow! That seems really easy!"
So, I tried it.
And it totally was!
I just used the recipe that comes in the Sure-Jell Less Sugar pectin box. It called for 4 pints of strawberries, 3 cups of sugar, 1 box of Sure-Jell, and 1 cup of water.
First, I cut the stems off the strawberries and washed them. I ended up needing just a smidge more than two 16-oz clamshells of strawberries from the grocery.
Then, I pulsed the strawberries in a food processer and measured out 4 cups of mashed strawberry goodness.
Third, I mixed the sugar, pectin, and water in a large saucepan and brought it to a boil, stirring constantly. Once it started boiling, I cooked and stirred for a minute longer.
I immediately took it off the heat and added the strawberry mash, stirring quickly for one minute.
I used a measuring cup to help me pour the mixture into four small Bell jars.
I topped them, set them on the dining room table, and will leave them there to set for 24 hours. After that, they can go in the fridge for 3 months or the freezer for a year. Wow!
Even the clean-up was a breeze. Mom, you've got to try the freezer method!!