Wednesday, June 25, 2008

Strawberry Freezer Jam

Veronica brought me some nice fresh strawberries around noon time so I decided to make some yummy strawberry freezer jam to go with our delicious fresh homemade bread. I found this on the Canadian Living site and decided to share. I am just letting it sit with the pectin and first amount of sugar but I'm sure it's going to turn out great! Even if it doesn't, it will still be good for strawberry shortcakes or as a sauce for ice cream or a million other yummy things :)

BTW, this is a picture of my bread and jam...yummy!!

Strawberry Freezer Jam

By The Canadian Living Test Kitchens

Here's a preserve that kids love from our August 2004 "Perfect Summer Preserves" collection. Invite them to help make this no-cook freezer jam using light pectin crystals.

Servings: 6 cups (1.5 L)


    8 cups (2 L ) strawberries, hulled
    1 box (49 g) light pectin crystals
    3-1/4 cups (800 mL ) granulated sugar


In large bowl and using potato masher, crush strawberries, 1 cup (250 mL) at a time, to make 4 cups (1 L). In small bowl, whisk pectin crystals with 1/4 cup (50 mL) of the sugar. Add to strawberries and stir to combine; let stand for 30 minutes.

Add remaining sugar and stir until sugar dissolves, about 3 minutes. Pour into six 1-cup (250 mL) airtight containers, leaving 1/4-inch (5 mm) headspace. Cover with lids. Let stand undisturbed at room temperature until set, about 24 hours. Refrigerate for up to 3 weeks or freeze for up to 8 months.