Strawberry Freezer Jam

If your mom and my mom shared recipes - this is the one they used to make strawberry jam. I seriously don't understand why people think this is so complicated. It's easy. It will bring back memories of mom and grandma - or, it will create memories in the minds of your kids.

BTW - if you can't find the recipe - it's in the yellow sure-jell box. Seriously. Who knew?

2 cups crushed strawberries
4 cups sugar
one YELLOW box Sure Jell Pectin (no, you can't replicate this recipe with anything else)

Wash and rinse the containers you'll be using to store the jam. I prefer glass jam jars designed for freezing, capped with rings and lids. Some people go for plastic - your call.

Crush berries one cup at a time, using a potato masher. Or, if you don't have one, pulse in a blender. Do NOT make the strawberries into a liquid. Jam is supposed to have bits of fruit (hence, the potato masher)

Measure exactly two cups of the crushed berries (seriously, no more, no less, or you'll have issues.)

Measure exact amount of sugar and mix very well into the fruit. Let stand for 10 minutes, stirring every few minutes.

Stir pectin and 3/4 cup water in a small saucepan. Bring to a boil on high heat, stirring constantly. Boil one minute, stirring constantly. Remove from heat.

Stir pectin mixture into fruit. Stir constantly until sugar is completely dissolved and not at all grainy - about three minutes.

Pour into the containers you prepared earlier, leaving 1/2-inch space at top for expansion during freezing. Cover. NOTE: if you're using lids and rings, your not trying to seal them, just close them.

Let stand at room temperature 24 hours until set. Refrigerate up to three weeks. Otherwise, store in freezer for up to a year.

The recipe says to thaw in the freezer, but my family prefers to spread on warm toast direcly from the freezer.

Easy Strawberry Rhubarb Jam

I have so much Rhubarb in the summer, I need to use it in every way I can. I bought a book called The Joy of Rhubarb by Theresa Millang. This is one of her recipes.

4 cups fresh rhubarb, diced
4 cups granulated sugar
1 cup fresh strawberries, cut into small pieces
1 3-ounce package strawberry flavored gelatin

Mix rhubarb, sugar and strawberries in a large saucepan. Bring to a boil, then reduce heat to medium. Cook, stirring often, 15 minutes. Remove from heat. Stir in gelatin. Pour jam into sterilized jars or freezer containers. Store in refrigerator 2 week or freeze.