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CERTO® Strawberry Freezer Jam
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CERTO® Strawberry Freezer Jam

24 Hours 30 Minutes
30 Min Prep
24 Hr 30 Min Cook
Get a perfect set every time with this strawberry freezer jam recipe. 30 minutes of prep today yields four cups of CERTO® Strawberry Freezer Jam tomorrow.
What You Need
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64 servings
Original recipe yields 64 servings
2 cups prepared fruit (buy about 1 qt. fully ripe strawberries)
4 cups sugar, measured into separate bowl
1 pouch CERTO Fruit Pectin
2 Tbsp. fresh lemon juice
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Let's Make It
1
Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
2
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.
3
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.)
4
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.
Kitchen 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.
Nutrition
Calories
50
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrates 13g
5%
Dietary Fibers 0g
Sugars 12g
24%
Protein 0g
Vitamin A
0%
Vitamin C
8%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
about 4 (1-cup) containers or 64 servings, 1 Tbsp. each
* 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.
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