Fieldberry Freezer Jam With Certo Light Recipes

FIELDBERRY FREEZER JAM WITH CERTO LIGHT

Fieldberry Freezer Jam With Certo Light image

I made this recipe up when making jam this July, and am posting it because it turned out so delicious! Total crushed berries should equal 4 cups. Cook time is time for mixture to sit before jarring it.

Provided by Katzen

Categories Berries

Time 50m

Yield 6 Cups, 24 serving(s)

Number Of Ingredients 7

Ingredients

1/2 pint raspberries, crushed
1 pint blueberries, crushed
1/2 pint blackberry, crushed
1 pint strawberry, crushed
3 1/4 cups sugar
1 tablespoon lemon juice
1 (49 g) box Certo (Certo Light Crystals, not regular Certo)

Steps:

In a mixing bowl, stir together prepared fruit (total of 4 cups, crushed), and lemon juice. Combine Certo Light crystals with 1/4 cup of the sugar. Add certo/sugar mixture to fruit and stir. Let stand 30 minutes, stirring occasionally.
Add remainder of sugar (3 cups) and stir for 3 minutes.
Pour into clean containers, filling up to 1/4" from rim. Cover with lids. Leave at room temparature until set (max of 24 hours.) Freeze.
No cook freezer jam can be stored in the freezer for 6-8 months, and in the fridge for up to 3 weeks.

Nutrition Facts : Calories 129.3, Fat 0.2, Sodium 4.8, Carbohydrate 33.2, Fiber 1.5, Sugar 29.6, Protein 0.4

30 MINUTES TO HOMEMADE CERTO STRAWBERRY-RHUBARB FREEZER JAM

30 Minutes To Homemade CERTO Strawberry-Rhubarb Freezer Jam image

The recipe calls for 1 3/4 cup FRUIT, with 1 1/4 of that being crushed strawberries and the remaining 1/2 cup rhubarb. I hope you used the full amount, or your jam probably didn't turn out!! A very tasty jam with little time and less effort to prepare.

Provided by Melanie Campbell

Categories Spreads

Time 1h

Number Of Ingredients 5

Ingredients

1 1/4 c crushed strawberries (buy about 1 pt. fully ripe strawberries)
1/2 c finely chopped rhubarb (buy about 1/2 lb. rhubarb)
4 c sugar, measured into separate bowl
1 pkg certo fruit pectin (comes in a pouch. not package)
1 Tbsp fresh lemon juice

Steps:

1. RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
2. MEASURE crushed strawberries and finely chopped rhubarb into large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.
3. MIX pectin and lemon juice in small bowl. Add to fruit mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals will remain.)
4. FILL all containers to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

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