Steven absolutely loves freezer jam, especially strawberry. Before we moved back from WA a few years ago, he insisted that we purchase a 1/2 gallon container of it from the Stehekin Valley Ranch (I think they ordered it from Sysco) to transport home. Now, if you remember how the truck looked when we traveled back from WA, you would know that keeping that container cold all the way home, was a bit challenging. Really because we just didn't have room. Anyway, somehow we made it home and then Steven hid it in the bottom of my mom's freezer so no one would find it. When we moved back into our house on Harrison Road last summer, the freezer jam came too and he was oh so happy. Happy at least until it ran out around Christmas. So, I decided to try to make a little myself. I think it worked pretty well, but I did make a few changes to the recipe because it was too thin. Everyone that knows how to put jam on toast, would also know that if it is too thin, it falls off the edges and when you are Steven and your toast is prepared to perfection, that is just not acceptable.
The Recipe:
My suggestions:
Double the amount of strawberries to 4 cups. You might also want to drain off some of the liquid. Let them sit out for close to 48 hours, then shake them up before putting in the freezer. Option: use glass jars if you have them around your kitchen. My friend, Marcey, used glass jars last year and they were fine in the freezer. Just make you leave room at the top for the jam to expand.
Final Product:
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