My grandma (aka Grammy) makes the best jams. Whenever we visit she pulls out a selection of homemade jams to spread on hot fresh biscuits every morning. Oh yum. A few years ago she taught my mom, sister, and I how to make jam. It was a lot easier than I expected!
I decided to make jam with all those strawberries we picked. It was my first time making jam without adult supervision, and it turned out great. This jam is scrumptious on bread (especially on Grammy’s bread), but I like it best dolloped on greek yogurt or icelandic style skyr. The super sweet jam perfectly compliments the sour tangy yogurt. The jam recipe is below. I think I’ll try making blackberry jam later this summer. Mmm.
Wow! Thank you to all of you who entered the tea towel giveaway and left so many sweet comments for me. I loved reading each one. The giveaway winners have been randomly selected—congratulations to Crystal and Naomi! I’ve emailed you both to get your towel preference and addresses.
I wish I could give you all tea towels! As a consolation, you can use the coupon code OMG10000 to take 20% off all tea towels from now through June 11th. (Offer valid only on witandwhistle.com.)
Okay, now back to the delicious jam…
Quick & Easy Freezer Strawberry Jam
(recipe paraphrased from the Sure-Jell Fruit Pectin box)
2 pints of strawberries (cored)
4 cups sugar
1.75 oz box Sure-Jell Fruit Pectin
3/4 cup water
containers with tight fitting lids for storing jam
Wash and rinse your storage containers.
Smash the cored strawberries with a potato masher, until you have exactly 2 cups of crushed strawberries. Pour the crushed berries into a large bowl and mix in the 4 cups of sugar (it has to be exactly 4 cups*). Let berry/sugar mixture sit for 10 minutes, stirring occasionally.
Stir 1 box of pectin and 3/4 cup water in a small saucepan. Bring to a boil on high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat. Stir the pectin mixture into the fruit mixture. Stir until the sugar is completely dissolved (about 3 minutes).
Pour the jam into the prepared containers. Leave 1/2″ of space at the top of each container to allow room for the jam to expand in the freezer.
Seal the containers and let the jam sit at room temperature for 24 hours. Then store the jam the refrigerator for up to 3 weeks or in the freezer for up to 1 year.
* There’s a version of Sure-Jell fruit pectin that’s designed for reduced sugar and sugar free recipes. I’ll probably try one of those recipes next time. It seems silly to add so much sugar to strawberries that are already perfectly sweet!