Prep 20 mins
Cook 5 mins
Freezer jam is the very best because the berries are not cooked. It tastes like fresh fruit. Strawberry jam in my husbands favorite.
- 946.38 ml strawberries, to make 2 cups crushed strawberries
- 22.18 ml lemon juice
- 946.36 ml sugar
- 85.04 g envelope Certo
- 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.
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!
A wonderful fresh-tasting strawberry jam. I love the look, taste and smell of this jam!
This is my favourite jam. When Im at 'home' I always make sure my Mum has some in her freezer. On my last visit I brought home some liquid Certo and made my own yesterday. I chose this recipe and it is perfect. Thanks for sharing. (I did use a pouch of liquid Certo in place of the dry Certo)