My first Cookin’ with Mae post! I am so excited! Earlier in the day we spent time with our favorite neighbor, Mrs. Brenda. She always stocks us up with plants, recipes, and food – always! This time we arrived home with daylilies, baby bellies full of freshly picked strawberries, a box of pectin and a recipe for strawberry freezer jam! So, naturally, we made it immediately.
In case you’re in the mood to make some toddler-friendly jam, here are some step by step instructions!
Step 1 / Find the jars you wish to use (1-2 cup sizes are best) + clean them.
I chose 1 cup mason jars, but my neighbor always uses 1/2 cup plastic butter tubs with snap on lids and they work perfectly.
Step 2 / Clean strawberries. You will need two cups smashed berries for the jam, ^ this is too many strawberries, but as you’ll see later, Penelope made sure there were no left overs.
Step 3 / Pluck leaves + cut off tops. (Our chickens go nuts for strawberry scraps!)
Step 4 / Snack break :) ^ Dirty dishes photo bomb ^
Step 5 / Place strawberries in bowl (too much detail?)
Step 6 / SMASH!! – you can use a processor, just make sure not to puree the strawberries.
Step 7 / Another snack break. ;)
Step 8 / Mix 4 cups sugar (not sugar substitute, it will not set right) + two cups smashed strawberries.
Let sit for 10 minutes. Stir occasionally.
Step 9 / [While the sugar-berry mix settles] Stir 1 box pectin + 3/4 cup water in small sauce pan. Pectin may start out lumpy. Bring to a boil on high heat, and stir constantly. Boil for 1 minute, stirring constantly. Remove from heat.
(This recipe came in the pectin box – and it has a large chart to use for all types of jam!)
While I did the sauce pan business, Penelope finished off the remaining strawberries.
Step 10 / Stir pectin slime into sugared strawberries. Stir constantly until sugar is completely dissolved (about 3 minutes).
Step 11 / Pour into prepared containers, leaving 1/2 inch of space at the top for expansion during freezing. Cover.
Step 12 / Let stand at room temperature for 24 hours until set. Refrigerate for 3 weeks. Otherwise, store in freezer for up to 1 year. Thaw in the refrigerator.
I am not typically a jam / jelly kinda lady, but I love this stuff! We will be making apricot and blackberry jam next! Who wants some?