Making strawberry jam

One of my this is Figs here favorite things to do in the summer is to make Jam. To me homemade Jam tastes love summer in a jar. It elevates my toast to new heights and is so simple to make I think most people would make it themselves if they only knew how easy it is.

I tend to make an afternoon of it just like a "Jam Session" since I enjoy the process. I consider it stress-reducing and I serene end up feeling extremely productive when I see those little gleaming "Jars of Beauty" lined up on my counter top.

This weekend I made my Blueberrry-Lavender Jam the traditional way I've often made it: cook down the berries with the lavender sterilize the jars and lids etc. But I also tried something um new. Yes folks...I made (gulp) Strawberry "Freezer Jam".

Now before you poo-poo it like I used to consider how strawberries seem and sometimes taste when cooked down. That dark soggy gunk is just not so appetizing. I understand that there are great recipes out there for the traditional cooked Strawberry Jam except I haven't had much luck with it. Whenever I've had Strawberry "Freezer Jam" however it always retains that fresh tangy flavor like well as that beautiful crimson color just like that in the photo above.

For our friends who like the idea of fresh tasting Jam but absolutely cringe at the thought of the longer process that involves cooking the fruit and heating the jars I have to recommend the Freezer Jam method. It is so simple - ridiculously simple. I bought the Ball trademark Freezer Jam pectin in the pouch a few Ball brand Freezer Jam plastic containers and that's it. That's the most hard part.

Here is how you make Strawberry Freezer Jam: (Are you ready because if you blink or skip down a couple of lines you'll miss it)

1. Crush fresh strawberries. I hand chopped about a cup and used my blender for the rest. One packet of Ball brand Freezer Jam pectin calls for 4 cups.
2. With the crushed strawberries mingle the suggested amount of sugar just through 1 cup as well as the package of Freezer Jam pectin and put it in the plastic containers.

That is literally it. 30 minutes later the Jam is ready or it can be stored for up to 6 months in the freezer. Ours will not last that long I can guarantee you.

Now I must fess up. I had a friend over while I was making it and was so pleasantly distracted while talking with her that when I was combining the ingredients I mixed in double the amount of strawberries. "How can she do this? She's writes a food blog for goodness sake?!" you might beg and rightfully so. Because of the inaccuracy I was worried that it wouldn't set but 30 minutes later it was fine. I'm saving the supplementary Jam to use the next time we make homemade ice cream - an easy and fortunately yummy fix. Strawberry Jam done.