The Hungry Canary

Adapted from Ideals Family Cookbook · Lanita Fleischmann

Frozen Strawberry Jam

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Ingredients

  • 2 cups crushed strawberries
  • 4 cups sugar
  • 1 box powdered pectin (brand and box size unspecified)
  • ¾ cup water

Directions

  1. Prepare clean jars or freezer-safe containers and crush enough strawberries to measure 2 cups.
  2. Add 4 cups sugar to the crushed strawberries and mix thoroughly.
  3. Combine the pectin with ¾ cup water in a saucepan. Bring to a boil and boil for 1 minute, stirring constantly.
  4. Pour the hot pectin mixture into the fruit-and-sugar mixture. Stir continuously for 3 minutes; the original notes that some sugar crystals may remain.
  5. Quickly ladle into clean freezer-safe jars or containers, leaving suitable expansion space, and cover with tight-fitting lids. Do not use paraffin.
  6. Let stand at room temperature for 24 hours to set, following the original freezer-jam procedure, then transfer promptly to the freezer.
  7. Thaw in the refrigerator when ready to use. Wait 3 weeks before serving, as specified by Lanita Fleischmann’s original recipe. This is the author’s required waiting period, not a verified food-safety requirement.

Cookbook attribution

“Frozen Strawberry Jam” by Lanita Fleischmann from the Ideals Family Cookbook. The recipe calls for 2 cups crushed strawberries, 4 cups sugar, one box pectin and ¾ cup water. The original says to boil pectin and water for 1 minute, stir into sweetened fruit for 3 minutes, fill jars, cover with tight lids without paraffin, let stand for 24 hours and store in the freezer. It finishes with “Ready to eat in 3 weeks.”

For Tom

This version intentionally retains strawberries because it is being archived for Tom. It is not being adapted to exclude strawberries for the recipe developer.

Freezer storage notes

This is a freezer jam, not a pantry-stable canned product. Use freezer-safe containers with room for expansion, and refrigerate after thawing. Traditional powdered pectin recipes often depend on their specified product and sugar ratio; confirm the instructions on the actual pectin package before making, since the vintage note does not specify the brand or box weight. The original recipe specifically calls for a three-week wait before eating. That instruction is preserved as part of the recipe; it is not presented as a modern food-safety requirement.