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  • L. Wilkins

Strawberry Freezer Jam.


I recently picked up some strawberries at the market. I bought way more than we could eat before they expired. But they were absolutely beautiful, so I couldn't resist.


I had always wanted to explore freezer jam because it's a simple way to create delicious jams using seasonal or frozen fruit. So, here was my opportunity.


I used this Kraft recipe from My Food And Family and the jam turned out perfect!



1. Gather up jars, large and small, and run them through your dishwasher, or clean them well in hot soapy water.



2. Buy or pick the best stawberries you can. You'll need 4 cups prepared, which is roughly 2 quarts whole.



You'll also need liquid fruit pectin, 2 fresh lemons, and sugar.




3. Prepare strawberries. Wash, stem, then chop or crush.



4. Measure 4 cups of prepared strawberries into a bowl and add 8 cups of sugar. Let stand for 10 mins. Stir every now and then.



5. Stir 2 pouches liquid pectin and 4 tablespoons lemon juice together in a separate bowl, then add to strawberry mixture. Stir well until sugar is dissolved.



6. Fill jars to within 1/2 inch of top, then cover. Let stand at room temp for 24 hours.



7. Time to get out those scones, toast, or whatever sounds good to you, and ENJOY!


8. Freeze for up to a year. Refridgerate up to three weeks.


STRAWBERRY FREEZER JAM


Prep Time: 25 mins Cook Time: 0 mins Total Time: 25 mins Servings: Lots


4 cups prepared washed, stemmed, chopped (or crushed) strawberries

8 cups sugar

4 tblsp lemon juice

2 pouches liquid fruit pectin


1. Mix prepared strawberries and sugar in a large bowl. Let stand for 10 mins. Stir every now and then.


2. Stir 2 pouches of liquid pectin and 4 tablespoons lemon juice together in a separate bowl, then add to strawberry mixture. Stir well until sugar is dissolved.


3. Fill jars to within 1/2 inch of top, then cover. Let stand at room temp for 24 hours.


4. Freeze for up to a year. Refridgerate up to three weeks. PRINT


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