The Best Strawberry Freezer JamThe Best Strawberry Freezer Jam

Name: The Best Strawberry Freezer JamThe Best Strawberry Freezer Jam
Total time: 1 h
Ingredients: 1 box of Pomona's Pectin; 4-5 cups pureed or crushed strawberries, about 2 1/2 to 3 pounds of strawberries (crush or puree to desired consistency, I like the mixture fairly smooth); 1 ½ cups granulated sugar, or honey (see note); 2 tablespoons fresh lemon juice; ¾ cups boiling water

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Total: 60

Servings: 3

The Best Strawberry Freezer JamThe Best Strawberry Freezer Jam

Ingredients

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1 box of Pomona's Pectin4-5 cups pureed or crushed strawberries, about 2 1/2 to 3 pounds of strawberries (crush or puree to desired consistency, I like the mixture fairly smooth)1 ½ cups granulated sugar, or honey (see note)2 tablespoons fresh lemon juice¾ cups boiling water

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Instructions

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Step 1

Take out the small white packet of calcium powder and measure 1/4 teaspoon into a jar or container with a lid. Pour in 1/4 cup water. Shake well; set aside. The rest of the dry calcium powder can be stored indefinitely for later use.

Step 2

Add the sugar and lemon juice to the strawberries and stir well.

Step 3

In a blender, combine the boiling water and 1 tablespoon of pectin (in the large white packet). Process until smooth.

Step 4

Add the warm pectin mixture to the strawberries and mix to combine. The mixture will start to jell and thicken.

Step 5

Shake the calcium water to recombine and measure out 4 teaspoons; add to the jam. Stir well. (Extra calcium water can be discarded or stored in the refrigerator for months.)

Step 6

Portion the jam into containers, leaving 1/2-inch headspace. Seal with a lid. Store in the freezer (for up to a year) or in the refrigerator (for several weeks).