Strawberry Freezer Jam
This recipe makes 6 cups servings
|Per 1 tbsp (15 mL): about||-|
|total fat||0 g|
|sat. fat||0 g|
- Portion size: 6 cups (1.5 L)
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.
- 8 cups 8cupsstrawberrystrawberries, hulled
- 1 1box light pectin crystals
- 3-1/4 cups 3-1/4cupsgranulated sugar
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.
Additional information :
Low-Sugar Strawberry Freezer Jam
Crush 8 cups (2 L) strawberries as above. Stir in 1-1/2 cups (375 mL) sugar; let stand for 15 minutes. Stirring constantly, gradually add 1 pouch (45 g) Freezer Jam Pectin; stir for 3 minutes. Let stand for 5 minutes. Ladle into five 1-cup (250 mL) containers, leaving 1/2-inch (1 cm) headspace. Cover with lids. Refrigerate for up to 3 weeks or freeze for up to 1 year.
Makes 5 cups (1.25 L).
Per 1 tbsp (15 mL): about 16 cal, 0 g pro, 0 g total fat (0 g sat. fat), 4 g carb, trace fibre, 0 mg chol, 0 mg sodium. % RDI: 12% vit C, 1% folate.
Source : Canadian Living Magazine: August 2004