The first of the summer strawberries are out, and it seemed like a perfect time to teach Sloan how to make jam. What 2 year old shouldn’t learn to make jam?
pectin (Certo or Bernardin)
The most important part of freezer jam is to just be very exact with the measurements on whichever type of pectin you have purchased. No short cuts, reduced sugar etc. You can look to other methods for jam without this much sugar – but honestly – I love the way the fruit tastes just so fresh and for the amount of it I would eat I don’t mind the sugar.
Wash and crush the berries – measure out exact amount
Smash the berries up – leaving enough bits that you get a real chunk of strawberry – hard work when your arms are so little ….
Stir in sugar – stirring enough over 10 minutes to let the sugar dissolve
Add lemon juice and pectin – then stir continuously for 3 minutes
Of course – taste for deliciousness!
Pour into washed jars, seal and allow to sit on the counter for 24 hours to set. Put into freezer to enjoy throughout the winter.