Strawberry Freezer Jam

June brings out the strawberries, if you have a surplus of strawberries and you are looking for recipes this freezer jam recipe may be just what you are looking for.

What You Need:

1 box of fresh strawberries, washed, drained and hulls removed
2 1/2 Cups of fresh pineapple, peeled and finely chopped
7 Cups sugar
2 packets (1 3/4 oz) powdered pectin
1 Cup cold water
4 pt plastic freezer containers with lids

How to Make It:

Place strawberries in a large mixing bowl.
Crush the strawberries with a potato masher.
Measure out 2 1/2 Cups of strawberries and place in a separate bowl.
Add the pineapple to the strawberries.
Slowly add the sugar and stir until well combined.
Place the cold water in a saucepan over medium heat.
Add the pectin.
Stir continuously until water begins to boil.
Boil 1 minute.
Remove from heat.
Pour the water mixture into with the fruit.
Stir well to combine.
Continue stirring 4 minutes.
Pour into the pt freezer containers and cover.
Let stand at room temperature for 24 hours.
Freeze after 24 hours.

Jam will stay good in the freezer for up to 6 months.
To use, remove from freezer and allow to come to room temperature, about 1 hour.
Cover and refrigerate for up to 3 weeks.

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The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator