Easy Strawberry Freezer Jam

A lady in my neighborhood came across a great deal on strawberries...$7.50 for a flat...awesome right?  So of course I jumped at the chance to get some.  Boy am I glad I did!  They are down right delicious!  So I made up some easy strawberry freezer jam today.  I somehow managed to do this during what was supposed to be nap time for my kids.  My two year old kept coming down asking for strawberries or anything else he could think of.   Luckily, this recipe is super easy and quick so I managed to get it done.  This jam is the best on top of some homemade rolls or just a peanut butter and jam sandwich...it's so good!

 Start out by washing all your containers out.  I just bought a couple of the plastic 8 oz. Ball ones and they work great.  Plus I think the containers are cute and little!

Wash the strawberries and discard the ends.   

 Mash up the strawberries with a potato masher or put them in a food chopper or food processor and pulse it until they are finely chopped.  DO NOT PUREE!  (I like to leave mine a little chunkier.)  

 Measure out the sugar into a bowl.  

 Measure 2 cups of the crushed strawberries into the bowl and add in the sugar.  Stir until it is well combined.  Let it sit for 10 minutes, stirring occasionally.  

 Stir 1 box pectin and 3/4 cup water in a small saucepan.  Bring to a boil on high heat, stirring constantly.  Boil it for 1 minutes, stirring constantly.  Remove from heat.  

 Pour the pectin mixture into the strawberry mixture.  

 Stir constantly until sugar is completely dissolved, about 3 minutes.  Then pour into containers.  Leave about 1/2 inch space at the top for expansion during freezing.  

Strawberry Freezer Jam
Recipe adapted from Sure Jell

2 cups crushed strawberries
4 cups sugar
1 pkg. Sure Jell
3/4 cup water

Wash and rinse plastic containers and set aside.  Rinse strawberries and remove stems.  Crush the strawberries, using a potato masher or food processor to finely chop.  Do not puree!  Measure 2 cups of strawberries into a large bowl and stir in the sugar.  Mix well and let stand for 10 minutes; stirring occasionally.  Stir 1 box pectin and 3/4 cup water in a small saucepan.  Bring to boil on high heat, stirring constantly.  Boil for 1 minute, stirring constantly.  Remove from heat.  Stir pectin mixture into strawberry mixture.  Stir until sugar is completely dissolved, about 3 minutes.  Pour into prepared containers, leaving about 1/2 inch space at top for expansion during freezing, and cover.  Let stand at room temperature for 24 hours until set.  Refrigerate up to 3 weeks.  Otherwise, store in a freezer for up to 1 year.  Thaw in the refrigerator.