Strawberry Freezer Jam
Don't be shocked. I can't promise that I'm back for good. But even I am tired of looking at those refried beans (and I have a better recipe for them that I'll post later).
Yesterday I found a steal of a deal on strawberries. Never mind the cost of the sugar and the pectin. We made almost two cases (it equalled around 35 pints. We could have made more, but we were tired).
1 quart (4 cups) strawberries, cut in half
4 cups sugar
3/4 cup water
1 package (1.75 ounces) powdered fruit pectin
Mash strawberries with potato masher or in food processor until slightly chunky (not pureed) to make two cups of crushed strawberries. Mix the strawberries and the sugar in a large bowl. Let the mixture stand at room temperature for ten minutes, stirring occasionally.
Mix water and pectin in a 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over strawberry mixture. Stir constantly for three 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.
Freeze jam. Unless you want to eat it right away.