Thursday, July 1, 2010

Strawberry Freezer Jam

One of my favorite things about summer is strawberry season. I always make loads of freezer jam that I love for sandwiches, cake and crepe fillings--lots of yummy ways to eat it.

Wash the berries and remove the tops. You can mash by hand, or since I'm lazy, I use the food processor. This recipe will make five, 250ml jars of jam, or two, 500ml jars with about a cup leftover for another jar.

1 3/4 C mashed berries
4 C sugar
1 pouch of liquid pectin (Certo)
2 T lemon juice

Stir together in a large bowl the berries and sugar. Let stand for 10 minutes. Add the Certo and the lemon juice. Stir for 3 minutes. Pour into jars, just below the rim. Cover with lids. Leave at room temperature for 24 hours then freeze away.


  1. Holy Cow! Just how many lbs. of strawberries did you do? Wish we lived closer so I could come "borrow" a jar:)

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