Sweeten up your breakfast by bringing out a jar of homemade strawberry freezer jam.

 

Ingredients

• 2 - 1/2 cups ripe strawberries (2 cups crushed)
• 4 cups granulated sugar
• 1 box powdered pectin (not a less or no sugar needed variety)
• 3/4 cup water

 

Directions

1. Wash and dry plastic 1 or 2 cup freezer containers and lids.
2. Crush the berries, 1 cup at a time, using a potato masher. If a food processor is used, pulse to chop until crushed. Be careful not to puree the berries.
3. Measure 2 cups of the crushed berries into a large bowl. Save any extra for another use.
4. Stir sugar into the crushed strawberries. Mix well. Let stand for 10 minutes, stirring occasionally.
5. Combine pectin and water in a small saucepan. Stir well though it may remain lumpy. Bring the mixture to a boil over high heat, stirring constantly. Boil for 1 minute, stirring occasionally. Remove from the heat.
6. Stir cooked pectin into the strawberry-sugar mixture. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes.
7. Pour prepared jam into plastic containers, leaving 1/2-inch headspace for expansion during freezing. Add lids.
8. Let stand 24 hours at room temperature. Store in the refrigerator up to 3 weeks or freeze up to 1 year.

 

Serves 5 cups