Strawberry Freezer Jam

If you produce an abundance of strawberries like me and you don’t know what to do with all of them, make jam!!

This is the perfect recipe. It is easy and it makes the BEST strawberry jam.

In a blender combine

4-5 cups of strawberries (2-3 pounds)

2 tbsp of lemon juice

1 cup of sugar

3/4 cups of water

1 tbsp of pectin powder

4 tsp of calcium water (1/4 tsp calcium powder + 1/4 cup water)

Pour the blended mixture into a pot and cook on high until the mixture boils. Stir consistently as it heats up and then constantly as it starts to boil. Take it off the heat when it begins to boil.

Pour jam into containers, leaving 1/2 an inch of headspace. I use glass canning jars, but plastic freezer tubs work great too. Top with a lid and store in the freezer for up to a year or in the fridge for up to 3 weeks.

This recipe can be doubled or tripled!

*Note

This recipe uses Pomonas Pectin (you can find it on Amazon). It uses calcium (instead of sugar) to activate the pectin. To use it in this recipe - you will mix 1/4 tsp of the calcium powder (found in the smaller packet that comes with the box) in with 1/4 cup of water and mix it well. Use 4 tsp of the mixture for each batch of jam. The calcium water can be stored in the fridge until next use.