Strawberry Freezer Jam

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~Use firm, ripe fruit for best flavor and set.
~Always use clean, well-sealing jars or containers.
~Measure ingredients exactly.
~Reducing sugar or using sugar substitutes will result in set failures.  Use pectin specifically labeled Less or No Sugar for no- or low-sugar jams and jellies.
~2 pints of strawberries equal approx. 2 cups crushed strawberries.
Ingredients
2 cups crushed strawberries
4 cups sugar
1 box Sure*Jell Pectin
3/4 cup water
 
Directions
1. Wash and rinse containers with tight fitting lids.  Use 1 to 2 cup size containers.

2. Prepare strawberries by crushing with a potato masher for best results.  Crush 1 cup at a time. 
3. Measure exact amount of crushed strawberries into a large bowl.
4. Measure exact amount of sugar into separate bowl.
5. Stir sugar into crushed strawberries.  Mix well.  Let stand 10 minutes; stir occasionally.
6. Stir 1 box pectin and 3/4 cup water in a small saucepan.  Pectin may start out lumpy.  Bring to a boil on high heat, stirring constantly.  Boil 1 minute, stirring constantly.  Remove from heat.
7. Stir pectin mixture into crushed strawberry and sugar mixture.  Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes.  A few sugar crystals may remain.
8. Pour into prepared containers, leaving a 1/2-inch space at top for expansion during freezing; cover.
9. Let stand at room temperature 24 hours until set.  Refrigerate up to 3 weeks.  Otherwise, store in freezer for up to 1 year.  Thaw in refrigerator.
10. Makes 5 cups.

 
Notes:
Other fruit options (all recipes call for 1 box Sure*Jell Pectin and 3/4 cup water):

Blueberry Jam:
3 cups crushed blueberries (approx. 2 1/2 pints)
5 1/4 cups sugar
(makes 7 cups)

Red Raspberry or Blackberry Jam:
3 cups crushed berries (approx. 3 pints)
5 1/4 cups sugar
(makes 7 cups)

Strawberry-Blueberry Jam:
1 1/2 cups crushed strawberries (approx. 1 1/2 pints)
1 cup crushed blueberries (approx. 1 pint)
4 1/2 cups sugar
(makes 6 cups)

Apple Jelly:
3 cups bottled apple juice
2 tablespoons fresh lemon juice (added during step 3)
5 cups sugar
(makes 6 cups)

Grape Jelly:
3 cups bottled grape juice
5 1/4 cups sugar
(makes 7 cups)




Dawn Knowlton

Member since Jan 2010

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