How to make homemade strawberry freezer jam

ATTENTION: I'm using the recipe on the pectin container.

Get lots of strawberries. Fresh and hand picked by you is usually more satisfying.

Gently rinse in cold water

Dry them off very well.

Take your knife.

Cut them up and throw them in the larger bowl! Cut off the tops and then into smaller chunks.

Get messy.

Fill up the bowl a bit

MASH!

Tada. Depending on if you want it chunky or not is up to you. The less you mash, the chunkier it'll be.

In the other bowl measure out 1 2/3 of a cup of your mashed up strawberries. And it's okay to do this a double batch at a time- we did.

Now for every 1 2/3 cups of strawberries, you'll add 2/3 cup of sugar.

Suuuuuuugar. Mmmmmm.

Now for the pectin!!

For a single batch you'll put in 2 tablespoons. **we did double batches, so that's why it looks like there's so much!**

Stir for 3 minutes. If you don't, a strawberry fairy dies. So seriously, stir for 3 minutes.

Mmmmmmmmmm. So good.

Take your containers! Give them a good wash and make sure they're BONE DRY. If you don't you'll get ice crystals on the jelly and it'll be ruined.

Cute lil assembly line going on here.

Put your funnel in, carefully not getting jelly all over, and put the jelly in there!

Don't fill it up all the way. Leave some room at the top.

Lid on!

Now for the boring part. After you do each batch and put it in its container, you gotta wait 30 minutes before you stick it in the freezer. But hey, gives you more time to jam!

When you want to eat some of your delicious jelly, and trust me it's delicious, pull it out of the freezer and put it in the fridge! This freezer jelly lasts up to a year.

P.S. this jam tastes super yummy on graham crackers.