There is nothing I love more than those little pink boots, that house those tiny baby doll feet, that are my sweet little fresh strawberry-eating-smeared-faced, little girl.

That one right there.
One fortunate thing about living in the mountains and country-land USA (what I am calling home for the sake of this post) is the great opportunities to connect with Earth, and your local farmer. We have been members of a local Community Supported Agriculture (CSA) for about two years now. A CSA is a community of individuals who pledge support to a farm operation. We pledge a fee once a year which is used to help front the farmer’s costs, but then our purchases from the farm are deducted from our pledge.
This local farmer; however, is not the CSA I mentioned above, yet basically supplies two to three nights of one of our favorite summer side dishes when their corn comes into season. Oh, but when the berries are ready for picking, we usually make it part of our summer bucket list to head out and pick some of their harvest for our consumption.
I had every intention on one container of berries. Just enough for a week’s worth of healthy snacking, but the picking continued and continued, and eventually, I found myself with more than I had anticipated. I know, I sound like a berry snob.
So what’s a girl to do? Ya, make some dam Jam. Sorry! I had to.

Here is the thing, I am a simple, and easy kind of girl when it comes to ingredients, and a kitchen. I do not want to be in the space longer than I have to. I do not enjoy extra unnecessary steps. I am not going to find joy out of hours behind a stove when another recipe can speed up the whole process.

I share this with you because clearly, I hate cooking. Just kidding. I actually like cooking. But, I do dislike unnecessary cooking.

That is why, my friends, this Strawberry Freezer Jam is my dam jam. (I had to again.)

STRAWBERRY FREEZER JAM

• 1 Box Sure-Jell Pectin
• 2 Cups Strawberries, crushed
• 4 Cups of Sugar
• 3/4 Cups of Water
• Ball Jars

The first step – clean. Yes, those delicious berries you picked up in the grocery store and/or picked from your local farmer, they need C to the L to the E to the A to the N to the E to the D. Unnecessary, I know. Cold water is the best way to clean the fruit. Once cleaned, cut the tops off the strawberries, and smash the strawberries in batches. I use my Ninja for the job, pulsing the strawberries. Once all the strawberries are smashed, add to a large bowl. Measure four cups of sugar, and add the sugar to your smashed strawberries. Once the sugar and strawberries are combined, add the 3/4 cups of water to a saucepan on high and add the box of Sure-Jell Pectin. Stir until the mixture comes to a boil and time for one minute, stirring the whole time. Add the heated mixture to the strawberries and sugar and mix continuously for three to four minutes. Fill your bell jars with the jam and store in the freezer. The frozen jam has a 3-month shelf life in the freezer and 3 weeks once thawed and stored in the refrigerator.