Desserts

CERTO® Strawberry Freezer Jam

(11)

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photo by:

kraft

Excellent recipe

posted by

a cook

on 9/10/2008

time

prep:

30 min

total:

24 hr 30 min

servings

total:

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

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What You Need

cups prepared fruit (buy about 1 qt. fully ripe strawberries)

cups sugar, measured into separate bowl

pouch CERTO Fruit Pectin

Tbsp. fresh lemon juice

Make It

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.

Kraft Kitchens Tips

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.

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whiskeyjack60

posted:7/27/2011

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.

jwerensly

posted:6/30/2010

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.

cheriedel17

posted:6/18/2010

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.

a cook