Frozen Strawberry Jam

My mother made this recipe one year because of the bumper crop of strawberries on our patio. It was bright, fresh, and delicious, and even in the middle of winter, it was like a garden-sweet moment. This recipe is great on hot biscuits and luscious on vanilla ice cream.

4 cups crushed strawberries (from 2 quarts whole berries)

2 (3.5-ounce) boxes fruit pectin

1 cup light corn syrup (such as Karo)

5 cups sugar

¼ cup lemon juice (for color)

Place the crushed strawberries in a bowl. Sift in the fruit pectin, stirring vigorously, and allow to set for 30 minutes, stirring occasionally. Add the corn syrup and mix well, and then stir in the sugar until it’s dissolved. Stir in the lemon juice, and when the jam is well blended, pour into sterile jars and fill to ¼ inch from the top, sealing with boiled lids. Store in the freezer. Return to the freezer after serving. This jam remains “dippable” even when frozen.

Makes 6 pints

Southern food begins with what’s fresh and in season , or what you or someone you know has put up in the freezer or the pantry when it was fresh and in season.