Freezer Strawberry Jam Recipe

Freezer Strawberry Jam Recipe

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45 juta s/d 2.5 milyar listing 2017
Freezer Strawberry Jam Recipe Freezer Strawberry Jam Recipe Jewel-like freezer jam is especially fresh-tasting. Peak-of-the-season farmstand strawberries work best. Prep : 35 minutes plus overnight to stand Cook : 8 minutes 5 half-pint freezer-safe containers with tight-fitting lids 1 quart fully ripe strawberries, hulled 4 cups sugar 2 tablespoons fresh lemon juice 3/4 cup water 1 package (13/4 ounces) powdered fruit pectin Prepare containers and lids. In large bowl, thoroughly crush enough strawberries to equal 2 cups. Stir in sugar and lemon juice until thoroughly mixed; let stand 10 minutes. In 1-quart saucepan, combine water and pectin and heat to boiling over high heat. Boil, stirring constantly, 1 minute. Stir pectin mixture into fruit until sugar has dissolved and mixture is no longer grainy, 3 to 4 minutes. A few sugar crystals will remain. Quickly ladle jam into containers to within 1/2 inch of tops. Wipe container rims clean; cover with lids. Let stand at room temperature until set, about 24 hours. Refrigerate up to 3 weeks, or freeze up to 1 year. To use, place frozen jam in refrigerator until thawed, about 4 hours. Makes five 8-ounce containers. Each tablespoon : About 43 calories,0g protein, 11g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 1mg sodium. FREEZER RASPBERRY JAM For this quick way to prepare ruby red raspberry jam, thoroughly crush 2 pints fully ripe raspberries instead of strawberries. If you like, press half of crushed berries through sieve into bowl to remove seeds; discard seeds. Combine with whole berries. Stir in sugar until thoroughly mixed; let stand 10 minutes. Substitute 1 pouch (3 ounces) liquid fruit pectin for powdered pectin. In small bowl, combine pectin and lemon juice. Stir pectin mixture into fruit until sugar has dissolved and continue with recipe as directed. Makes 4 half-pint freezer-safe containers of jam. Each tablespoon : About 52 calories, 0g protein, 13g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 0mg sodium.
Freezer Strawberry Jam Recipe

Freezer Strawberry Jam Recipe

Jewel-like freezer jam is especially fresh-tasting. Peak-of-the-season farmstand strawberries work best. Prep : 35 minutes plus overnight to stand Cook : 8 minutes
  • 5 half-pint freezer-safe containers with tight-fitting lids
  • 1 quart fully ripe strawberries, hulled
  • 4 cups sugar
  • 2 tablespoons fresh lemon juice
  • 3/cup water
  • 1 package (13/4 ounces) powdered fruit pectin
  1. Prepare containers and lids.
  2. In large bowl, thoroughly crush enough strawberries to equal 2 cups. Stir in sugar and lemon juice until thoroughly mixed; let stand 10 minutes.
  3. In 1-quart saucepan, combine water and pectin and heat to boiling over high heat. Boil, stirring constantly, 1 minute. Stir pectin mixture into fruit until sugar has dissolved and mixture is no longer grainy, 3 to 4 minutes. A few sugar crystals will remain.
  4. Quickly ladle jam into containers to within 1/2 inch of tops. Wipe container rims clean; cover with lids.
  5. Let stand at room temperature until set, about 24 hours. Refrigerate up to 3 weeks, or freeze up to 1 year. To use, place frozen jam in refrigerator until thawed, about 4 hours. Makes five 8-ounce containers.
Each tablespoon : About 43 calories,0g protein, 11g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 1mg sodium.

FREEZER RASPBERRY JAM

For this quick way to prepare ruby red raspberry jam, thoroughly crush 2 pints fully ripe raspberries instead of strawberries. If you like, press half of crushed berries through sieve into bowl to remove seeds; discard seeds. Combine with whole berries. Stir in sugar until thoroughly mixed; let stand 10 minutes. Substitute 1 pouch (3 ounces) liquid fruit pectin for powdered pectin. In small bowl, combine pectin and lemon juice. Stir pectin mixture into fruit until sugar has dissolved and continue with recipe as directed. Makes 4 half-pint freezer-safe containers of jam. Each tablespoon : About 52 calories, 0g protein, 13g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 0mg sodium. best strawberry jam recipe, certo freezer jam, certo freezer strawberry jam recipe, how do you make freezer jam, simple strawberry jam recipe, strawberry freezer jam certo, strawberry freezer jam without pectin, strawberry refrigerator jam, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Thursday, 23 November 2017

Freezer Strawberry Jam Recipe

Article Categories : Canning & Freezing

Freezer Strawberry Jam Recipe

Freezer Strawberry Jam Recipe

Jewel-like freezer jam is especially fresh-tasting. Peak-of-the-season farmstand strawberries work best.

Prep : 35 minutes plus overnight to stand
Cook : 8 minutes

  • 5 half-pint freezer-safe containers with tight-fitting lids
  • 1 quart fully ripe strawberries, hulled
  • 4 cups sugar
  • 2 tablespoons fresh lemon juice
  • 3/cup water
  • 1 package (13/4 ounces) powdered fruit pectin
  1. Prepare containers and lids.
  2. In large bowl, thoroughly crush enough strawberries to equal 2 cups. Stir in sugar and lemon juice until thoroughly mixed; let stand 10 minutes.
  3. In 1-quart saucepan, combine water and pectin and heat to boiling over high heat. Boil, stirring constantly, 1 minute. Stir pectin mixture into fruit until sugar has dissolved and mixture is no longer grainy, 3 to 4 minutes. A few sugar crystals will remain.
  4. Quickly ladle jam into containers to within 1/2 inch of tops. Wipe container rims clean; cover with lids.
  5. Let stand at room temperature until set, about 24 hours. Refrigerate up to 3 weeks, or freeze up to 1 year. To use, place frozen jam in refrigerator until thawed, about 4 hours. Makes five 8-ounce containers.

Each tablespoon : About 43 calories,0g protein, 11g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 1mg sodium.

FREEZER RASPBERRY JAM

For this quick way to prepare ruby red raspberry jam, thoroughly crush 2 pints fully ripe raspberries instead of strawberries. If you like, press half of crushed berries through sieve into bowl to remove seeds; discard seeds.

Combine with whole berries. Stir in sugar until thoroughly mixed; let stand 10 minutes.

Substitute 1 pouch (3 ounces) liquid fruit pectin for powdered pectin. In small bowl, combine pectin and lemon juice. Stir pectin mixture into fruit until sugar has dissolved and continue with recipe as directed. Makes 4 half-pint freezer-safe containers of jam.

Each tablespoon : About 52 calories, 0g protein, 13g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 0mg sodium.