Strawberry Freezer Jam

Author: Canadian Living

Here's a preserve that kids love from our August 2004 "Perfect Summer Preserves" collection. Invite them to help make this no-cook freezer jam using light pectin crystals.

  • Portion size 5 servings
  • Credits : Canadian Living Magazine: August 2004

Ingredients

  • 8 cups strawberries hulled
  • 1 box light pectin crystals
  • 3 1/4 cups granulated sugar

Method

In large bowl and using potato masher, crush strawberries, 1 cup (250 mL) at a time, to make 4 cups (1 L). In small bowl, whisk pectin crystals with 1/4 cup (50 mL) of the sugar. Add to strawberries and stir to combine; let stand for 30 minutes.

Add remaining sugar and stir until sugar dissolves, about 3 minutes. Pour into six 1-cup (250 mL) airtight containers, leaving 1/4-inch (5 mm) headspace. Cover with lids. Let stand undisturbed at room temperature until set, about 24 hours. Refrigerate for up to 3 weeks or freeze for up to 8 months.

Nutritional facts <b>Per 1 tbsp (15 mL):</b> about

  • Sodium 0 mg
  • Protein 0 g
  • Calories 31.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 8 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Strawberry Freezer Jam

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