I’m up to “J” in the a-to-z challenge! and I think I’m a day ahead, but won’t have time on the actual J day.
It’s almost time for fresh, local strawberries. Memphis usually has them first showing up at the farmer’s Market in mid-April, but these late cold snaps may have slowed them down a bit (after being 83 yesterday, the high today was about 53). The picture is from a year ago or so. I could – and do! – eat fresh strawberries two or three times a day when they are in season. But it pays to put up a little strawberry goodness for later. There are a least a billion (I exaggerate only slightly for effect) strawberry freezer jam recipes out there. This one works and I like the liquid pectin better than the powder. Make sure the strawberries are fresh and fully ripe – and preferably local!
- 2 cups prepared fruit (buy about 1 qt. fully ripe strawberries)
- 4 cups sugar
- 1 pouch CERTO Fruit Pectin
- 2 Tbsp. fresh lemon juice
Wash plastic freezer containers (4 or 5 8-oz.) and rinse with boiling water. Dry completely.
Wash strawberries and remove stems. Mash berries. It’s easiest to do this in a food processor, pulsing until fruit is starting to puree but there are still small pieces. Do this in 2 or 3 batchers. It is also possible to mash with a potato masher. Place all berries in a medium bowl and stir in sugar. Let stand 10-15 minutes, stirring occasionally. Mix pectin and lemon juice together in a small bowl, then add to berry mixture. Stir to finish dissolving sugar. Fill containers within ½” of top. Let sit for about an hour and it’s ready to use. Refrigerate and use, or freeze for later. Thaw in refrigerator.