I wrote a story that will appear in Wednesday's food section about refrigerator and freezer jams, salsas and pickles. While we share a beautiful shot of strawberry freezer jam, I didn't include a recipe in the package because strawberry season has ended here. So here's the recipe to stash away for next spring's strawberry season or to try if the strawberries at the grocery store insprire you.
Strawberry Freezer Jam
2 cups crushed strawberries
4 cups sugar
2 tablespoons lemon juice
1 pouch fruit pectin
3/4 cup water
TRIM and mash strawberries in a large bowl. Measure out two cups of crushed strawberries, add sugar and lemon juice. Stir together. Let sit 10 minutes.
COMBINE pectin and water in small saucepan. Bring to a boil for 1 minute. Stir constantly.
POUR pectin over fruit and stir for three minutes.
LADLE into freezer-safe jars, leaving 1/2-inch headspace. Close lids. Let sit in refrigerator for 24 hours before freezing.
Yield: 5 pints.