*Said in a retro soap opera announcer voice* When we last left our modern retro woman, she was wondering what she was going to do with all of the extra strawberries that the farmer had added to her bag…
After I made my delicious strawberry pie last week, I still had three pints of strawberries left. Unbeknownst to her, Karen from Little House in the Prairie saved the day for me with her post about freezer jam. I had never heard of freezer jam before! I had the strawberries. I found a box of Ball Fruit Jell Pectin in my pantry that was expiring this month. I read the recipe in the box and bought new lids for my jars. Ironically, in response to my post on Facebook about making the strawberry pie, my older sister mentioned that she had made jam with her abundance of strawberries. It was meant to be, I reasoned.
Karen said in her blog that all I had to do was follow the directions that came with the packet of pectin. It seemed too easy to me. After all, wasn’t there supposed to be boiling water and processing involved? I decided to do a search on You Tube to see if there were any tutorials that could help me out. And you know what? Karen was right! She wasn’t keeping any mysterious information from us. All we have to do is follow the instructions. There are a variety of recipes but one thing I noted was that we have to do the recipe we follow exactly as written–liquid and granular pectins are not interchangeable. There are a lot of tutorials on You Tube but this one was my favorite:
With my newly forged confidence in my ability to make jam, I followed the directions and a short while later I, too, could proudly say that I had made strawberry freezer jam.
If you, like me, have been intimidated by the prospect of making jam because of the need for boiling water and processing and all of that, I encourage you to give freezer jam a try. It really is amazingly easy.