EASY STRAWBERRY FREEZER JAM
Steps:
- Add the strawberries to a deep pot along with the sugar and lemon juice.
- Stir to combine and turn the heat to high, stirring every now and then until the mixture starts to bubble and become hot.
- Use a potato masher to mash the strawberries until they begin to fall apart. The more you mash, the smaller the strawberry pieces will be.
- When the mixture begins to boil, continue to stir every 30 seconds or so.
- Use an instant-read thermometer - here's a link to mine (affiliate link) - to measure the temperature of the jam as it boils. Be sure the thermometer is measuring at the middle of the jam and not touching the bottom of the pot.
- Continue boiling as the temperature climbs and don't let it stop boiling until it reaches 220 degrees Fahrenheit (for low altitudes) or 218 degrees Fahrenheit (for high altitudes). This should take about 8 minutes or so.
- Once the correct temperature is reached, remove the pot from the heat and carefully spoon the jam into a standard mason jar. The jam might seem a little bit liquid at this stage - don't worry! It will thicken as it cools.
- Add the lids to the jars and allow to cool at room temperature until completely cool.
- Store in the fridge (or freezer for long term storage) and enjoy on toast, scones, or however you like!
Nutrition Facts : ServingSize 2 tablespoons, Calories 116 kcal, Carbohydrate 30 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 28 g
STRAWBERRY FREEZER JAM
This strawberry freezer jelly is quick, easy and delicious on toast, ice cream or even in milkshakes! Keep jars of this in the freezer and take them out when you are ready to use them. Once thawed, they will last approximately 1 month in the refrigerator. If it lasts that long!
Provided by JORDAN76
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 25m
Yield 80
Number Of Ingredients 4
Steps:
- Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.
- Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.
Nutrition Facts : Calories 40.6 calories, Carbohydrate 10.4 g, Fiber 0.1 g, Sodium 0.1 mg, Sugar 10.3 g
30 MINUTES TO HOMEMADE SURE.JELL MANGO FREEZER JAM
Making this easy, no-cook freezer jam is a great way to preserve sweet, ripe mangos for year-round enjoyment.
Provided by My Food and Family
Categories Home
Time P1DT30m
Yield about 6 (1-cup) containers or 96 servings, 1 Tbsp. each
Number Of Ingredients 5
Steps:
- Rinse 6 clean plastic containers and lids with boiling water. Dry thoroughly.
- Peel and pit mangos. Mash fruit. Measure exactly 3 cups prepared fruit into large bowl. Add lemon juice and sugar; mix well. Let stand 10 min., stirring occasionally.
- Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Cook and stir 1 min. Add to fruit mixture; stir 3 min. (A few sugar crystals may remain.)
- Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Refrigerate up to 3 weeks or freeze up to 1 year. (If frozen, thaw in refrigerator before using.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 12 g, Protein 0 g
STRAWBERRY-MANGO FREEZER JAM RECIPE
Provided by á-46587
Number Of Ingredients 5
Steps:
- Put strawberries and mango into food processor. Pulse to finely chop fruit. In a medium saucepan add sugar, pectin, and orange juice, boil for 1 minute. Remove from heat. Add fruit. Stir to combine. Pour into jars leaving 1/2" headspace. Place in freezer. Remove from freezer and defrost 24 hours at room temperature. Refrigerate after opening.
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