Thursday, April 7, 2011

Strawberry Jam, MmmMmmMmm!

Last summer I decided that I really wanted to try making our own jam so I went online and looked up some "easy" jam recipes. I ended up finding one for "Freezer Jam" through Betty Crocker. There are many different fruit options you can use to make jam for your family, but the only one we've tried thus far is strawberry. Mostly because it's our favorite and also because strawberries are cheap at the right time of year! We went through our jam from last summer before the summer had even ended, so this time I decided to make a double batch with the intentions of making another double batch in the fall. Here is the Betty Crocker recipe, but the pectin packages will come with directions for all the different fruit combinations.

Single batch ingredients:

1 quart (4 cups) strawberries, cut in half
4 cups sugar
3/4 cup water
1 package (1 3/4 ounces) powdered fruit pectin


1. Mash strawberries with potato masher or in food processor until slightly chunky (not pureed) to make 2 cups crushed strawberries. Mix strawberries and sugar in large bowl. Let stand at room temperature 10 minutes, stirring occasionally.

2. Mix water and pectin in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over strawberry mixture; stir constantly 3 minutes.

3. Immediately spoon mixture into freezer containers, leaving 1/2-inch headspace. Wipe rims of containers; seal. Let stand at room temperature about 24 hours or until set.

4. Store in freezer up to 6 months or in refrigerator up to 3 weeks. Thaw frozen jam and stir before serving.


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