Strawberry season! This is the time to take full advantage of the wonderful berry. Here in the pacific northwest and my area in particular, we have a lot of strawberry farms. Our major season is in June but I know the rest of the country gets sunshine sooner. lol I want to make sure I get recipes out so all of us can save money and enjoy this yummy berry all year.
Since we do have a lot of strawberry farms and can get them in season so affordably. It drives me crazy to buy frozen berries in the off-season and pay so much. This year I’m determined to freeze as much as possible and enjoy the fresh taste all year.
- 1 pt boxes of fresh strawberries, washed, drained and hulls removed
- 2½ C of fresh pineapple, peeled and finely chopped
- 7 C sugar
- 2 pkgs (1¾ oz) powdered pectin
- 1 C cold water
- 4 pt freezer containers with lids
- Place strawberries in a large mixing bowl.
- Crush the strawberries with a potato masher.
- Measure out 2½ C 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 in with the fruit.
- Stir well to combine.
- Continue stirring 4 minutes.
- Pour into the pt freezer containers and cover.
- Let stand at room temperature until cooled, then freeze.
- 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.
Photo credit: sanchom
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