Instant Strawberry Freezer Jam

Messy Messy Fail - I think I am blacklisted from our local public library.  I borrowed a book for my high school's book club last spring I believe.  Yes, that would be the spring of 2014.  I have yet to read it, or get even half way through it for that matter.  I've gone back to renew it a few times before the due date, but then I just forgot.  I'd like to go back to rent DVD's for the boys but I don't want them to judge me.  When I log onto the library's website, it says "assumed lost".  

Tidy Victory - The rain is still holding off and I was able to move a few poorly placed plants around and put a few new ones in.  I love how gardening is so unpredictable - as strange as that sounds - you never know how what is going to do where!  I know, I know, I'm a weirdo.  

You ask, I give - one lucky listener out there asked about my strawberry freezer jam recipe - real easy my friend!  I can't take all of the credit - it's the recipe on the Ball website.

Here's what you need:

Strawberries - hulled and smashed with a potato masher, at least
   enough for 1 & 2/3 cups
2/3 cup of sugar
2 tablespoons of Ball RealFruit Pectin, Instant
2 mason jelly jars - 8 oz. size (half-pint) (or whatever you have
   around the house, I used pint jars), with lids and bands, washed
   and dried

Here's what you do:

In a large bowl, mix together the sugar and instant pectin.

Next, add the smashed strawberries into the sugar/pectin mixture and stir for three minutes.

Ladle the mixture into your jam jars leaving about a half-inch of space at the top of the jar (for expansion when freezing).

Put the lid and ring on tightly, and let jars sit for 30 minutes undisturbed.

Your freezer jam is now ready to eat!  You can leave it in the refrigerator for at least 3 weeks (but I've left it in there for WAY longer, but that's if it even lasts that long) or in the freezer for up to a year.

Important note - don't make the mistake I made and be sure to use INSTANT PECTIN for this recipe and not CLASSIC PECTIN.  The classic pectin recipe involves some lemon juice, water, and boiling.  Same end product, but a bit more work.  That's the recipe I used to use, but now the instant pectin is so much darn easier, why wouldn't you go that route?!?!?!

The recipes are on the inside of the container labels for the pectin.

There are also pectins with low or no sugar added, so be sure to check the label carefully before purchasing.

Another disclaimer - this jam is NOT like the firm jelly/jam you get at the store.  It can be a bit runny, but it's supposed to be.  Trust me, you'll like how this tastes MUCH better, and when you run out of it mid-winter and have to purchase store-bought jam, you're going to be angry about it.

Enjoy your freezer jam making!

Linking up with......