Comida Kraft
Recipe Box

CERTO® Strawberry Freezer Jam

CERTO® Strawberry Freezer Jam is rated 3.923076923076923 out of 5 by 13.
Prep Time
30
min.
Total Time
24
hr.
30
min.
Servings

about 4 (1-cup) containers or 64 servings, 1 Tbsp. each

Get the perfect set every time with this easy strawberry freezer jam recipe. Thirty minutes of prep today yields four cups of scrumptiousness tomorrow!

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What You Need

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Make It

Tap or click steps to mark as complete

  • Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
  • Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
  • Mix pectin and lemon juice in small bowl. Add to strawberry mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
  • Fill all 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. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw in refrigerator.

How to Measure 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.

Servings

  • about 4 (1-cup) containers or 64 servings, 1 Tbsp. each

Nutritional Information

Serving Size about 4 (1-cup) containers or 64 servings, 1 Tbsp. each
AMOUNT PER SERVING
Calories 50
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 0mg
Carbohydrate 13g
Dietary fiber 0g
Sugars 12g
Protein 0g
% Daily Value
Vitamin A 0 %DV
Vitamin C 8 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I've made this many times, and it turns out perfect every time if you follow directions. I've made this many times, and it turns out perfect every time if you follow directions. I was sick this weekend, but needed to get it done. I thought I would save time and mixed the lemon juice in with the fruit before adding the Certo. It did not set, but that's ok. I'll use it over ice cream, pound cake, and homemade yogurt. Made it tonight and mixed the lemon juice with the Certo first and pow - perfect set.
Date published: 2013-05-07
Rated 1 out of 5 by from Am I missing something here? Am I missing something here? I followed these instructions perfectly, but my sugar never dissolved. I can't believe that this recipe doesn't instruct you to heat the mixture at all to melt the sugar. I stirred and stirred like it says to do, but again, my jam just ended up separating out into layers of sugar, pectin and berries. It tastes good....as long as you get past the grainy-ness of the sugar.
Date published: 2010-06-19
Rated 5 out of 5 by from 1st time jam makers (girlfriend and I) and this was soooooooooo easy and turned out great. 1st time jam makers (girlfriend and I) and this was soooooooooo easy and turned out great. We tripped the recipe, pureed the strawberries (used 7 cups) and decreased the sugar to 3 cups (9 cups in total) and the results were still plenty sweet. This will now become a July tradition, strawberry jam, little wine and lots of laughs.
Date published: 2015-07-02
Rated 1 out of 5 by from I'm not sure who all the 'cooks' are who posted praising this recipe but this stuff does not work... I'm not sure who all the 'cooks' are who posted praising this recipe but this stuff does not work like the directions say it should. Something's missing either in the directions or in the liquid pectin. I wasted four cups of sugar, a pint of berries and a couple hours. I'll stick to the dry pectin thank you.
Date published: 2011-07-27
Rated 5 out of 5 by from I have used this recipe for years to make freezer jam as did my father. I have used this recipe for years to make freezer jam as did my father. I now have "strawberry jam" day with my daughters!Sometimes we don't stir long enough and the sugar is a little grainy but it always tastes good. I give it as gifts throughout the year!
Date published: 2014-05-09
Rated 5 out of 5 by from tryed to show my daughter how to make this, she doubled the strawberrys hope it turns out' she also... tryed to show my daughter how to make this, she doubled the strawberrys hope it turns out' she also only used 2 table spoons lemon juic and 1 pouch of certo. This is a cross your fingers day..
Date published: 2013-06-22
Rated 3 out of 5 by from I made this recipe using Splenda and mine also separated into layers and never really "jelled". I made this recipe using Splenda and mine also separated into layers and never really "jelled". Did I miss something? The taste is great...but the jam is thin and runny.
Date published: 2010-06-30
Rated 3 out of 5 by from I altered the sugar content. I altered the sugar content. I used 3 cups instead of 4. I also pureed the strawberries. It turned out fine. Still a very sweet, but not as bad as using 4 cups of sugar.
Date published: 2014-06-27
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