A visit at my aunt’s informed me and my tongue that “freezer jam” is easy to make and tasty. In some ways more so than regular jam because you are not boiling that fresh fruit taste away.

With strawberries being so cheap this weekend, how could I not try making it myself?

I blended enough strawberries to make 4 cups.

The strawberries were mixed with a blend of 1.5 cups of sugar and a package of Bernardin Freezer Jam Pectin. This was stirred from 3 minutes and then ladled into jars.

I put lids on the jars and waited 30 minutes. Then I put the jars into the freezer and waited some more. A few hours later I finally tried my jam.

Very strawberry-y and yummy. But it didn’t thicken as much as I hoped it would. It’s more of a fruit spread then a jam. Perhaps because I bought the package of pectin with a recipe calling for 1.5 cups of sugar to make 1.25 litres of jam instead of the one that uses 8 cups of sugar to make 1.5 litres of jam. Or was that 2 litres? No matter, you can still see the difference and imagine that the higher sugar content might make for a thicker more gelled jam. Maybe?

I will try again, maybe with more sugar, and possible with fruit combinations.