FREEZER JAM CONTAINERS PLASTIC RECIPES

Steps:

• Measure exact amount of crushed strawberries into a large bowl. To crush the berries, I prefer to use a potato masher or rigid pastry blender. If using a food processor, pulse lightly to still have a nice amount of chunkiness, with small bits of fruit. Do not puree. Add exact amount of sugar to the crushed berries and stir to combine. Let sit for 10 minutes, stirring occasionally. Stir pectin and water in small saucepan. Bring to a boil over high heat, stirring constantly. Boil for 1 minute, stirring constantly. Remove saucepan from heat.Pour pectin mixture over berry/sugar mixture and stir for 3 minutes, or until sugar has completely dissolved. If a few sugar crystals remain, that's alright. Using a ladle, immediately fill containers, leaving 1/2 inch of space at the top. Clean any jam from jar rims with a wet paper towel. Cover jars with lids. Let stand at room temperature for 24 hours. To use immediately, store in refrigerator for up to 3 weeks. Otherwise store in the freezer for up to one year. Then simply thaw in refrigerator before using.Recipe adapted from SURE-JELL box instructions.

Steps:

• In your largest pot, combine strawberries and sugar. Let stand for 1 hour. Heat to boiling, then simmer for 15 minutes.
• Use a potato masher to crush the strawberries.
• Wipe down the sides of the pan so no sugar granules remain or the jam will have a grainy texture later.
• Stir in the Jell-O. Fill clean containers with jam. I didn't have a canning jar filler, so I used a big plastic cup with a hole in the bottom. I put my jam in mason jars even though I didn't actually can the jam. You can also store the jam in plastic tupperware containers or even plastic freezer bags.
• Freeze the jam. Thaw in fridge before serving on toast, waffles, sandwiches or even ice cream.