30 Minutes To Homemade SURE.JELL Strawberry Freezer Jam

30 Minutes To Homemade SURE.JELL Strawberry Freezer Jam recipe

photo by:kraft

Capture the essence of strawberries in a sweet, spreadable jam without heating up the kitchen. You may never buy the jarred stuff from the store again.

time

prep:

30 min

total:

24 hr 30 min

servings

total:

72 servings, 1 Tbsp. each

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What You Need

cups crushed strawberries (buy 1 qt. fully ripe strawberries)

cups sugar, measured into separate bowl

3/4

cup water

pkg. SURE-JELL Fruit Pectin

Make It

step 1

RINSE 5 (1-cup) plastic containers and lids with boiling water. Dry thoroughly. Discard stems. Crush strawberries thoroughly, 1 cup at a time. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.

step 2

MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min. or until most the sugar is dissolved. (A few sugar crystals may remain.)

step 3

FILL containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or in freezer up to 1 year. (If frozen, thaw in refrigerator before using.)

Kraft Kitchens Tips

CERTO Strawberry Freezer Jam

Omit water and boiling step. Mix 1 pouch CERTO Fruit Pectin and 2 Tbsp. lemon juice in bowl. Stir into fruit mixture in large bowl. Continue as directed. Makes about 4 (1-cup) containers.

How to Measure Sugar Precisely

To get exact level cup measure of sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife.

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sept12coo2

posted:5/31/2005

Would it be possible to use splenda?

Lightening2

posted:5/31/2005

Just wondered if I could use Splenda with this recipe to make for Diabetic?

a cook

posted:5/31/2005

Have used this recipe many times and always successful. Would like to have recipe that uses less sugar and more part sugar substitute.

Cathy!

posted:5/31/2005

To keep the jam from being too loose, I used the juice from the Strawberries that were defrosted and crushed INSTEAD OF WATER to mix with the pectin that was being boiled. The jam came out stiff like jelly....yum! AND, it was extra Strawberry-licious!

bburk2

posted:5/31/2005

Very easy to make and very tasty. WI cook.

melleo3003

posted:5/31/2005

this recipe is very easy to make and extra delicious because it is home made. very very good!!!!! mel

a cook