Friday, June 27, 2014

Strawberry Freezer Jam Recipe

As per request here is the jam recipe I used. It is super super easy, yet so delicious!

Strawberry Freezer Jam

4 cups (1000 ml) crushed strawberries, about 2 quarts (2 L)

1 -1/2 cups (375 ml) granulated sugar or SPLENDA® No Calorie Sweetener, granulated

1 pouch (45 g) BERNARDIN® Freezer Jam Pectin

  • Wash and rinse 5 BERNARDIN® Freezer Jars and lids or 250 ml mason jars and closures.
  • Wash, hull and crush strawberries.. Measure 4 cups (1000 ml).
  • In a large mixing bowl, combine Freezer Jam Pectin and sugar or SPLENDA® until well blended. Stir fruit mixture into pectin-sugar mixture; stir 3 minutes.
  • Ladle jam into jars, leaving 1/2 inch (1 cm) headspace. Wipe jar rims removing any residue. Apply lids tightly. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks, freeze up to 1 year, or serve right away.

This is the same recipe I used for raspberries as well. It can be used with any berries and some fruit. I love this recipe because it is sweet but not overly sweet. It has 1.5 cups of sugar compared to 7 cups of sugar in this jam! The recipe is on the back of the pectin package.

1 comment:

mrs. trooper said...

I'm definitely buying this pectin instead of Certo next time. My strawberry jam is yummy but it is very sweet and it took so much sugar!