Mimi’s Freezer Jam

Recipe from Mimi (Pectin Gelatin)

Ingredients

• 2 cups crushed berries (about 1 quart whole fruit)

• 4 cups granulated sugar

• 1 package (1.75 oz) powdered fruit pectin

• ¾ cup water 

Directions

In a large bowl, combine the crushed strawberries and sugar. Stir well and let the mixture stand for 10 minutes, stirring occasionally.

In a small saucepan, mix the water and pectin. Bring to a rolling boil over high heat, stirring constantly, and boil for exactly 1 minute.

Remove the pectin mixture from the heat and immediately pour it into the fruit and sugar mixture. Stir constantly for 3 minutes, or until most of the sugar is dissolved and the mixture is no longer grainy.

Ladle the jam into clean, freezer-safe containers, leaving ½ inch of space at the top for expansion.

Cover the containers with lids and let them stand at room temperature for 24 hours to set. Once set, store the jam in the freezer for up to one year or in the refrigerator for up to three weeks. 

Note

I’m 100% sure Mimi has unidentified margarine buckets and mason jars of strawberry and raspberry jam through the years and left them in the freezer. Probably at 8622 Kettle too.