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.
