Raspberry or Strawberry Freezer Jam
Instruction for using Sure-Jell pectin to make raspberry or strawberry freezer jam. If you want to make another kind of jam, the instructions on the inside of the box have a chart indicating the amount of berries and sugar needed. Be sure that you follow the directions below for making the jam, however, as Kraft misprinted the jam technique in 2014.
Author: Jane Maynard
Ingredients
- FOR STRAWBERRY JAM: 2 cups crushed strawberries + 4 cups sugar
- FOR RASPBERRY JAM: 3 cups crushed raspberries + 5¼ cups sugar
- FOR BOTH KINDS OF JAM: 1 box Sure-Jell Pectin (regular pectin NOT the less/no-sugar pectin)
- FOR BOTH KINDS OF JAM: ¾ cup cold water
Instructions
- Freezer jam can be stored in any airtight container. Make sure containers are clean and dry.
- Crush berries and, using a dry measuring cup, measure the exact amount of prepared fruit into a large bowl.
- Measure exact amount of sugar then add to the berries, stirring well. Let stand 10 minutes, stirring occasionally.
- Once berries have been sitting for at least 5 minutes (to time everything properly), mix the pectin and the water in a small saucepan. Bring to a boil over high heat stirring constantly. Once mixture is boiling, boil for 1 minute, stirring constantly. Remove from heat.
- Add to fruit-sugar mixture and stir constantly for 3 minutes, until sugar is dissolved (a few crystals may remain).
- Add to containers, leaving ½" space at the top for expansion when freezing. Cover with lids and let stand for 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year. Thaw frozen jam in refrigerator.
Recipe by This Week for Dinner at https://thisweekfordinner.com/freezer-jam-tip-you-need/