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Friday, May 25, 2012

Strawberry Pickin' = Jam Makin'

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With the less-than-stellar-dumps-of-snow we didn't seem to get this winter, along with the mild spring, our strawberries here in Iowa are ready!  A few weeks earlier than usual, but that doesn't bother me.  Every year I make strawberry freezer jam and every year about 6 months into it, I run out.

This year I vowed to get 2 flats instead of my usual one and make that many more batches.  I'll let you know how long it lasts us...

The kids and I headed out this morning to The Pride of the Wapsi and picked up our freshly picked strawberries.  Now, by all means, I would LOVE to pick them myself, but I shelled out a few more bucks to have their workers pick them for me.  Can you imagine two kids under the age of 2 and me trying to pick two flats?  It would be awful.

I'd have to keep the little man from eating every single one he sees, and the little miss would get lost.  She runs.  Fast.  And I would spend more time chasing her than my strawberries.  You have to pick your battles.

We did get a nice shot of all the families out early this morning, hunched over (quite the workout!), picking their strawberries.  This place was busy.  They also have raspberries later this summer and quite the pumpkin spread in the fall.  A great place if you live in eastern Iowa.

I might regret this later, but here is a shot inside my fridge.  I also have two more flats shoved in there, one being held for a friend.  What she doesn't know is that I'll be charging her rent.

And like I say every year, I grew up thinking this recipe was some big family secret.  Until I finally started making it myself a few years back, only to have my mom say "the recipe is right on the box of Sure-Jell".  Otherwise known as the pectin she uses.  Thanks Mom.

Strawberry Freezer Jam
2 c. crushed fresh strawberries
4 c. sugar
1 pkg. dry pectin (we use Sure-Jell)
3/4 c. water

  1. Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.
  2. Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.

You have to make this!  And I've made a ton of other variations as well - black raspberry, red raspberry, peach, blueberry.  Every single one I've tried is just as simple as the strawberry, the only things that differs is the amount of sugar each fruit uses.

Store this stuff in your freezer for up to a year.  If it lasts that long.

Want to know who won my cookie cutter giveaway?  Erica Best!  Erica please email me and I'll get those shipped out next week.  Thanks to all who entered.

Would you like to comment?

  1. Ally, how many jars does this make? what size?

  2. Mmmmmm....


  3. Hey! Usually one batch (like listed above) will make me around 4 pint jars, hit or miss:)

  4. I've never made my own jam but it is SO much better than the store bought kind. And so pretty! :)

  5. Jolene (www.everydayfoodie.ca)May 28, 2012 at 2:49 PM

    Cool! I have never made jam before.

  6. Just finished making a batch, need to make more but ran out of pectin. Thanks for sharing this recipe, I first tried it last summer and we will always continue to make this each year! It's so easy and the best jam ever!