I found a freezer jam recipe that does not need pectin. I haven't tried it yet but here it is if you're interested:
- 2 pounds fresh strawberries, hulled
- 4 cups white sugar
- 1/4 cup lemon juice
- In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.
- To test for jelling
- Place three plates in a freezer... after about 10 minutes of boiling place a tsp of the liquid of the jam onto the cold plate. Return to freezer for a minute. Run your finger through the jam on the plate... if it doesn't try to run back together (if you can make a line through it with your finger) it's ready to be canned!
ANYWAYS, if you don't want mush or jam and you just want to eat them, here are the instructions I followed from ehow online. We'll see how they turn out....
During strawberry season go to the nearest you pick farm and pick your own strawberries. The best time is in the morning while the strawberries are still cool. Choose the strawberries that are fully ripened with no green or white tips. Be careful not to crush the strawberries and keep them out of the sun.
Place strawberries on a cookie sheet in a single layer and place in the freezer until hard. When strawberries are frozen place them into clean freezer bags or containers. Now you can enjoy fresh whole strawberries anytime.