Strawberry Freezer Jam Pops Food

EASY STRAWBERRY FREEZER JAM

Steps:

• Add the strawberries to a deep pot along with the sugar and lemon juice.
• Stir to combine and turn the heat to high, stirring every now and then until the mixture starts to bubble and become hot.
• Use a potato masher to mash the strawberries until they begin to fall apart. The more you mash, the smaller the strawberry pieces will be.
• When the mixture begins to boil, continue to stir every 30 seconds or so.
• Use an instant-read thermometer - here's a link to mine (affiliate link) - to measure the temperature of the jam as it boils. Be sure the thermometer is measuring at the middle of the jam and not touching the bottom of the pot.
• Continue boiling as the temperature climbs and don't let it stop boiling until it reaches 220 degrees Fahrenheit (for low altitudes) or 218 degrees Fahrenheit (for high altitudes). This should take about 8 minutes or so.
• Once the correct temperature is reached, remove the pot from the heat and carefully spoon the jam into a standard mason jar. The jam might seem a little bit liquid at this stage - don't worry! It will thicken as it cools.
• Add the lids to the jars and allow to cool at room temperature until completely cool.
• Store in the fridge (or freezer for long term storage) and enjoy on toast, scones, or however you like!

STRAWBERRY FREEZER JAM

Steps:

• Rinse five 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly. Wash and mash berries, measuring out enough mashed berries to make 4 cups; place in a large bowl. Stir in sugar, corn syrup and lemon juice. Let stand 10 minutes., In a Dutch oven, combine strawberry mixture and water. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat; skim off foam., Pour into containers, leaving 1/2 in. headspace. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate up to 3 weeks or freeze up to 12 months.

STRAWBERRY FREEZER JAM

Steps:

• Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.
• Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.

STRAWBERRY FREEZER JAM POPS

Steps:

• Combine freezer jam pectin and sugar in a medium bowl, stirring until evenly blended.
• Add crushed fruit; Stir mixture 3 minutes; Let stand until thickened, about 30 minutes.
• Pour jam into popsicle molds; place sticks in mold; Freeze 4 hours or until jam pops are solid.

STRAWBERRY FREEZER JAM

Steps:

• Mash strawberries with potato masher or in food processor until slightly chunky (not pureed) to make 2 cups crushed strawberries. Mix strawberries and sugar in large bowl. Let stand at room temperature 10 minutes, stirring occasionally.
• Mix water and pectin in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over strawberry mixture; stir constantly 3 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.
• Store in freezer up to 12 months or in refrigerator for up to 3 weeks. Thaw frozen jam in the refrigerator and stir before serving.