Strawberry Freezer Jam

Last year, the first thing I taught myself before learning to actually can was how to make freezer jam.  There are no words to express how delicious Strawberry Freezer Jam is.  Not to mention how easy it is to make!  I did not make nearly enough last year.  What you see in the picture is two recipes.  Don't try to double the recipe.  It does not work right.  I have no idea why. 

Here is the recipe from the Sure-Jell Pectin box:

• 2 cups mashed Strawberries (They say it takes 2 pints, but I used 3 pints because my daughter snacked as we cut and mashed)
• 4 cups Sugar
• 1 box of Sure-Jell Pectin

Mash the strawberries in one bowl.  Measure the sugar in another bowl.  Be very accurate with your measuring as jam recipes are particular in how they work.  Measure out 2 cups of mashed strawberries into the sugar and mix thoroughly.  Let it sit for 10 minutes. 

Then make the pectin.  In a pan, mix together 3/4 cup water and one box pectin.  Bring the water and pectin to a boil and then boil for 1 minute. 

Add the boiling pectin to the strawberry/sugar mixture and mix together completely.  The directions say to stir for about 3 minutes until the graininess goes away.  I have yet to figure out what they mean about the graininess going away.  I just stir for 3 minutes. 

Next, put it into the containers.  You can choose anything with a tight fitting lid.  They make freezer jam containers, but any containers will do.  It is suggested to use 1 or 2 cup containers.  I usually use 2 cup containers because it goes fast!  One recipe makes about 2 2/3 pints (5 cups, plus a little).

Let the containers sit on the counter for 24 hours to set up.  Then put them in your freezer. They will last up to a year in the freezer. Good luck letting it last that long! You have to try this if you like strawberry jam.  I think it is better tasting than canned strawberry jam.  It tastes fresher and has less sugar.  The store bought will never be good enough again!

Note:
If you want to use less sugar, do not use the regular pectin.  You can use the reduced sugar pectin for this, but I do not know how it will turn out.