Strawberry Sundae Freezer Jam Recipes
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.
STRAWBERRY FREEZER JAM
When you luck into fresh strawberries, there's no better way to use them up than in jam, and this jam is as easy as can be. With just a few minutes of effort, you'll be reaping the rewards for months to come. Somehow freezing seems to capture that just-picked flavor better than almost any other form of preservation, so don't think for a minute that this easy recipe is too good to be true.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 20m
Yield 160
Number Of Ingredients 4
Steps:
- Mash strawberries with potato masher or in food processor until slightly chunky (not pureed) to make 2 cups crushed strawberries. Mix strawberries and sugar in large bowl. Let stand at room temperature 10 minutes, stirring occasionally.
- Mix water and pectin in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over strawberry mixture; stir constantly 3 minutes.
- Immediately spoon mixture into freezer containers, leaving 1/2-inch headspace. Wipe rims of containers; seal. Let stand at room temperature about 24 hours or until set.
- Store in freezer up to 12 months or in refrigerator for up to 3 weeks. Thaw frozen jam in the refrigerator and stir before serving.
Nutrition Facts : Calories 45, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 0 mg
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 SUNDAE FREEZER JAM
Make and share this Strawberry Sundae Freezer Jam recipe from Food.com.
Provided by Mom2Rose
Categories Breakfast
Time 35m
Yield 5 jars
Number Of Ingredients 7
Steps:
- In a large bowl, combine sugar, cocoa powder and pectin, stirring until well blended.
- Add strawberries, bananas, cherries and almonds, if using.
- Stir for 3 minutes.
- Ladle jam into 5 (8-ounce) glass or plastic freezer jars, leaving 1/2-inch headspace; Apply lids.
- Let jam stand at room temperature until thickened, about 30 minutes.
- Refrigerate for up to 3 weeks or freeze for up to 1 year.
Nutrition Facts : Calories 294.1, Fat 0.9, SaturatedFat 0.4, Sodium 2.6, Carbohydrate 75.4, Fiber 3.8, Sugar 67.5, Protein 1.7
More about "strawberry sundae freezer jam recipes"
STRAWBERRY FREEZER JAM - PEANUT BLOSSOM
From peanutblossom.com
Reviews 11Servings 5Cuisine AmericanCategory Breakfast
- Prepare 5 1-cup containers to hold your jam. Wash them in hot soapy water and dry thoroughly with a clean towel.
- Wash and drain the strawberries. Remove the stems and crush the strawberries with a potato masher. It might be easier to work in smaller 1-cup batches of berries at a time rather than try to mash the whole batch at once.
- Measure exactly 2 cups prepared mashed fruit and juices into a large bowl. Stir in the sugar and let stand for 10 min., stirring occasionally.
- Mix water and pectin in small saucepan. Bring to boil over high heat, stirring constantly. Continue boiling and stirring for 1 min until the pectin is completely disolved. Add the pectin and water to the fruit mixture and stir for 3 min. or until sugar is mostly dissolved. (A few sugar crystals may remain.)
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