Strawberry freezer jam!

We have a garden.  A BIG one.  The best part is, my hubby works hard in the garden, and he doesn't even EAT veggies.   I never doubt that he loves me when I see him out there working hard to till, plant, hoe, etc., just for me.  (Well, and the kids, but he started it just for me!)

A few years ago I talked him into helping me dig up our (UGLY) flowerbeds that had been left here by the previous owners.  We put new dirt in and replaced the UGLY plants with strawberry plants.  It took a while to get the strawberry patch going, but last year we got our first good crop.  This year we've already had a good batch come in, so today my daughter and I made strawberry freezer jam!  Here's the recipe we used:

http://www.freshpreserving.com/recipe.aspx?r=299

Step 1:  Pick strawberries (or, better yet, if you're in an air boot like I am, let your 6 year old pick them!).  These are just a few.  We had 3 large tupperware containers full.

Step 2:  Wash thoroughly and hull them.  Here's a trick to hulling them easily.  Take a plastic straw and poke it in through the bottom of the strawberry.  Push it gently through to the top stem area, and the hull and stem pop off quickly and easily!

Step 3:  Check for any bad spots and cut them out.  Overripe fruit makes soggy jam.  Then mash strawberries in a single layer, using a potato masher.

Step 4:  Measure out appropriate amount of strawberries and set aside.

Step 5:  Dissolve desired amount of fruit pectin in unsweetened juice.  We used no sugar added apple juice because it's what we had.  Whisk it into the juice GRADUALLY.  If you dump it all in at once, it clumps.  TRUST ME.

Step 6:  Bring juice and pectin mix to a hard boil over medium heat.  Once it is boiling hard enough that you can't stir it down, allow it to boil hard for 1 minute, and then remove from heat.   

Step 7:  Immediately stir in fruit and stir vigorously for 1 minute.  Add desired amount of sugar.  We used about 1/2 cup sugar per batch.  I wanted to make NO sugar jam, but the kids like it with a little sugar, so we compromised. 

Step 8:  Ladle into clean freezer jars, leaving 1/2 inch headspace for expansion. I love these stackable freezer jars made by Ball.  They are plastic with screw-on, reusable lids.  They thaw quickly when you remove them from the freezer. Note:  A canning funnel is a huge asset for this step, but is not absolutely necessary.  If your 6 year old is doing the ladling, though, DEFINITELY use a funnel!  My daughter did every step except for stirring the boiling pectin/juice mixture while it was on the heat, mainly because she couldn't safely reach it. 

Step 9:  Place jars in refrigerator for about 24 hours (no more) and then transfer to freezer when set.   If you have any leftover that did not fit in your jars, you can leave in the fridge for up to 3 weeks.  When you're ready to use the jam, set it in the fridge for a few hours to thaw. 

Step 10:  ENJOY your jam, knowing exactly what your family is eating!!!