In summer, I love to can fresh fruits and veggies. Or I should say I love to eat the canned goodies. The actual canning process is long, messy and involved.
That’s why I can’t get enough of freezer jam. In about 10 minutes, I can have delicious jam at my fingertips. That’s right...10 minutes! Once you make your own freezer jam and see how ridiculously simple (and tasty) it is, you may never want to can jams and jellies again.
You can pick up freezer-safe containers in the canning section of most big box stores. If you live in warm climate like me, they’re available year-round. If not, no worries...you can always find supplies online.
Start by cutting your strawberries into manageable chunks for processing.
I like to make my jam in the blender because it’s quicker. But you can absolutely do this by hand with a bowl, potato masher and a little muscle. (Better yet, let the kids do it!)
My kids like their jam to be smoothe so I pulse theirs a little longer. I, on the other hand, like a little texture to my jam so I pulse less for mine. The recipe is easily customizable to your family’s likes. Mix strawberries and sugar in large bowl. Let stand at room temperature 10 minutes, stirring occasionally.
Next grab some pectin, which is the gelling agent.
Mix water and pectin in a 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over the strawberry mixture; stir constantly 3 minutes.
Immediately spoon mixture into freezer containers, leaving 1/2-inch headspace. Wipe rims of containers; seal. Let stand at room temperature about 24 hours or until set.
Now, where are the biscuits?