Recipe by Mimi in Maine
Freezer jam is the very best because the berries are not cooked. It tastes like fresh fruit. Strawberry jam in my husbands favorite.
Top Review by WiggiesStickeyRibs
I froze some strawberries to make jam for the holidays and this is the recipe I chose. I am so glad I did, because it is excellent! My family is going to enjoy it all winter long!
- 2 pints strawberries, to make 2 cups crushed strawberries
- 1 1⁄2 tablespoons lemon juice
- 4 cups sugar
- 1 (3 ounce) envelope Certo
Directions See How It's Made
- Wash and rinse containers (make sure they are sterile).
- Prepare the berries crushing one cup at a time using a potato masher.
- Measure exact amount of berries and juice and place in a large bowl.
- Measure the exact amount of sugar (no sugar substitutes) and stir into the prepared fruit; mix well and let stand for 10 minutes stirring occasionally.
- While waiting, in a small bowl, stir the Certo fruit pectin into the lemon juice.
- After the 10 minutes has gone by with the berries, stir the pectin mixture into the prepared fruit.
- Stir constantly until sugar is completely dissolved and no longer grainy--about 4 minutes (a few sugar crystals may remain--it's O.K.).
- Pour into prepared containers, leaving a 1/2" space at the top for expansion during the freezing; cover.
- Let stand at room temperature for 24 hours till set.
- You may store in the refrigerator for about 3 weeks or store in the freezer for up to one year; thaw in the refrigerator.