Strawberries are in! The phrase we love to hear that signals it’s time once again to put up the fruit.
Over the weekend I made a couple of batches of strawberry freezer jam using what I’ll call the “Old Method”. The jam started firming up right away and by the next day it was completely jelled. Absolutely delicious on toast!
Seeing that there were still 2 1/2 quarts of berries on the kitchen counter I made sure to pick up some more SureJell powdered fruit pectin at the grocery store and when I returned I vowed to make one more batch.
This time, the package insert was different than that in the previous two boxes of pectin. I thought, well they must be improving things over at Kraft, so I’ll try this new way of making freezer jam. Too bad I followed that line of logic. I cleaned some plastic containers like I had done before to get ready to make this batch of jam.
The New Method, which turned out to be the wrong method, of making freezer jam was as follows: