Strawberry Freezer Jam
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.
Servings: 6 cups (1.5 L)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 31 |
| pro | 0 g |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 8 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 0 mg |
| % RDI: | - |
| iron | 1% |
| vit C | 12% |
| folate | 1% |
Suggested Recipes
-
8 cups (2 L ) strawberries, hulled
1 box (49 g) light pectin crystals
3-1/4 cups (800 mL ) granulated sugar
Preparation:
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
-
Variation:
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
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