STRAWBERRY FREEZER JAM
This strawberry freezer jelly is quick, easy and delicious on toast, ice cream or even in milkshakes! Keep jars of this in the freezer and take them out when you are ready to use them. Once thawed, they will last approximately 1 month in the refrigerator. If it lasts that long!
Provided by JORDAN76
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 25m
Yield 80
Number Of Ingredients 4
Steps:
- Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.
- Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.
Nutrition Facts : Calories 40.6 calories, Carbohydrate 10.4 g, Fiber 0.1 g, Sodium 0.1 mg, Sugar 10.3 g
STRAWBERRY FREEZER JAM BY ROSE
Since strawberries are in season here in Florida right now and the price is reasonable I decided to make my FAVORITE jam....Strawberry Freezer Jam. My hubby, my son and my best friend have all had some of my freezer jam in the past and all LOVE IT. The recipe is included in the package of Sure-Jell. I had many years ago copied this recipe from the one in an old package of Sure-Jell. I think the recipe has changed some since then; BUT this is the one that I used and I think it's the best one. It took an hour from start to finish to make this jam today. 3/8/13
Provided by Rose Selvar @potrose
Categories Jams & Jellies
Number Of Ingredients 4
Steps:
- Wash hands. Assemble ingredients.
- Cut the caps (the green part) off of the strawberries and wash the strawberries. I cleaned two one pound boxes of strawberries but only used a few strawberries out of the second box. So a little over one pound of strawberries is all you need.
- Crush the strawberries a few at a time until you have 2 cups of crushed strawberries. I used an old fashioned potato masher.
- Stir 4 cups of sugar into the bowl of crushed strawberries. Set aside for 10 minutes; stir occasionally. Wait about 5 minutes from the time you mix the sugar into the strawberries to start to make the pectin portion of this recipe.
- Prepare your containers into which you will pour your jam when it is ready.
- Put 3/4 cup of water in a small saucepan and stir in the Sure-Jell fruit pectin. Bring mixture to a boil on high heat, stirring constantly. Boil and stir for one (1) minute. Remove from heat.
- Stir pectin into the strawberries. STIR constantly UNTIL SUGAR IS COMPLETELY DISSOLVED AND NO LONGER GRAINY, about 3 minutes. (A few sugar crystals may remain.)
- Pour quickly into clean plastic containers to within a half inch (1/2 inch) of the tops. I know I filled them a little fuller than that; but I don't think it matters.
- Wipe off top edges of containers, cover with lids. Let stand at room temperature for 24 hours to set. Some jams and jellies are slow to set. If not set after 24 hours, refrigerate briefly. FOR IMMEDIATE USE, STORE IN REFRIGERATOR UP TO 3 WEEKS. FREEZE REMAINING CONTAINERS UP TO 1 YEAR. TO USE, THAW IN REFRIGERATOR.
- Is delicious on toast, pancakes, waffles, bagels (with cream cheese) crackers or even with peanut butter on a sandwich. YUMMY. So much better than the store bought variety. 3/8/13
STRAWBERRY FREEZER JAM
Strawberry season is in early June here in Indiana. A dear friend gave this recipe to me when we lived in Germany. It is good on ice cream, too! -Mary Jean Ellis, Indianapolis, Indiana
Provided by Taste of Home
Time 40m
Yield 4-1/2 pints.
Number Of Ingredients 6
Steps:
- Rinse five 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly. Wash and mash berries, measuring out enough mashed berries to make 4 cups; place in a large bowl. Stir in sugar, corn syrup and lemon juice. Let stand 10 minutes., In a Dutch oven, combine strawberry mixture and water. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat; skim off foam., Pour into containers, leaving 1/2 in. headspace. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate up to 3 weeks or freeze up to 12 months.
Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 20g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein.
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