No Cook Strawberry Freezer Jam Recipe
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Tips before starting |
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Ingredients: |
Ingredients: A - If doubling the recipe do in 2 separate bowls
B - One level pre-picked basket of strawberries = six dessert bowls to eat +3 1/2 cups crushed strawberries for jam
C - Measure ingredients, accurately, chopped or crushed fruit with the juice, should be measured in a liquid measuring cup. Sugar should be measured in a dry measuring cup.
D - Freezer recipe says you do not need to sterilize your jars although Nana and I always did…just run Jars, lids and screw tops through a wash and dry cycle. Alternative(must be done for cooked jams) is to sterilize the jars in a 225°F oven for 10 minutes. Leave in the oven until you are ready to use. Lids and screwtops should be placed in boiling water for five minutes. Remove from water with tongs and let air dry.
E - Store picked strawberries inside the fridge unwashed will make them last longer
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Directions: |
Directions:
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Ingredients |
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Ingredients: |
Ingredients: 1 3/4 cups crushed fresh strawberries
(Alternative - 1 1/4 cup crushed strawberries + 1/2 cup rhubarb)
4 cups granulated sugar
1 Pouch liquid Certo pectin
1 tbsp lemon juice
Filled Jam jars straight and squatty round ones are the same size
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Directions: |
Directions:Prepare mason jars and lids(above in tips)
Rinse and remove stems from strawberries. Slice into halves or quarters if desired (this makes crushing them a bit easier).
Use a potato masher to crush the strawberries into very small pieces (do not puree unless you want no pieces in the jam).
Measure precisely 1 3/4 cups of the crushed strawberries (and juices) and place in a large mixing bowl.
Add sugar and mix well. Let stand 15 to 20 minutes and stir occasionally until the sugar is completely dissolved.
Add Certo liquid, pectin pouch and lemon juice. Stir for 3 minutes.
Pour into clean containers feeling up to a quarter inch from the rim cover with lids. Let stand at room temperature for 24 hours or until set. Refrigerate or freeze until ready to use can be frozen up to 8 months or refrigerated up to 3 weeks. |
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