STRAWBERRY JAM RECIPE EASY RECIPES

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STRAWBERRY FREEZER JAM RECIPE - BETTYCROCKER.COM



Strawberry Freezer Jam Recipe - BettyCrocker.com image

When you luck into fresh strawberries, there’s no better way to use them up than in jam, and this jam is as easy as can be. With just a few minutes of effort, you’ll be reaping the rewards for months to come. Somehow freezing seems to capture that just-picked flavor better than almost any other form of preservation, so don’t think for a minute that this easy recipe is too good to be true.

Provided by Betty Crocker Kitchens

Total Time 20 minutes

Prep Time 15 minutes

Yield 160

Number Of Ingredients 4

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

Steps:

  • 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.
  • 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.
  • 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.
  • Store in freezer up to 12 months or in refrigerator for up to 3 weeks. Thaw frozen jam in the refrigerator and stir before serving.

Nutrition Facts : Calories 45 , CarbohydrateContent 11 g, CholesterolContent 0 mg, FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 0 g, ServingSize 1 Tablespoon, SodiumContent 0 mg

STRAWBERRY FREEZER JAM RECIPE - BETTYCROCKER.COM



Strawberry Freezer Jam Recipe - BettyCrocker.com image

When you luck into fresh strawberries, there’s no better way to use them up than in jam, and this jam is as easy as can be. With just a few minutes of effort, you’ll be reaping the rewards for months to come. Somehow freezing seems to capture that just-picked flavor better than almost any other form of preservation, so don’t think for a minute that this easy recipe is too good to be true.

Provided by Betty Crocker Kitchens

Total Time 20 minutes

Prep Time 15 minutes

Yield 160

Number Of Ingredients 4

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

Steps:

  • 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.
  • 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.
  • 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.
  • Store in freezer up to 12 months or in refrigerator for up to 3 weeks. Thaw frozen jam in the refrigerator and stir before serving.

Nutrition Facts : Calories 45 , CarbohydrateContent 11 g, CholesterolContent 0 mg, FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 0 g, ServingSize 1 Tablespoon, SodiumContent 0 mg

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QUICK STRAWBERRY JAM RECIPE - MARTHA STEWART
Making your own strawberry jam is as easy as one-two-three. The only ingredients you need to make this recipe are whole, hulled strawberries, sugar, and lemon juice. For a quick breakfast or snack, toast slices of country-style bread and top with ricotta cheese and a dollop of jam.
From marthastewart.com
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