strawberry freezer jam

At what seems like the beginning of summer we went strawberry picking and ended up with a nice little bounty of sweet little berries.  I had in mind making some jam and was happy to find a freezer jam that looked easy enough and had been recommended by another friend.

Although I though my berries were too mushy when I went to cut and make this jam the results were delicious.  I still have lots in my freezer and need to remember to top our toast with this jam that's a tad runnier than one might expect so it works well in yogurt, on pancakes, or crepes as well.

If you're new to jam making like I am, this is a good recipe to start with!

Recipe thanks to Alton Brown of the Food Network.  I've loosely adapted it.

Ingredients You'll Need:

  • 2 pounds strawberries, stems removed
  • 11 1/2 ounces sugar
  • 1/4 teaspoon black pepper
  • 1.59 ounces of freezer jam pectin
1.  Place all the ingredients in the bowl of a food processor and puree.  Spoon the mixture into lidded plastic containers and set aside at room temperature for 30 minutes.

Store in the freezer for up to a year or in the fridge for up to one week.

Alton uses 1/2 teaspoon of black pepper but I cut mine back as I wasn't sure how much of a kick that would give it.  Next time I'd do the whole 1/2 teaspoon.  

The jam is delicious and like preserving many fresh fruits and vegetables makes you realize how delicious a real strawberry tastes!

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