 Summary
Unlike traditional canned jam, these preserves do not require long days of preparation and exact cooking times or any cooking at all sometimes. All you need are fresh ripe fruit, clean jars, sugar and pectin to help the jam set. Be sure to use fruit that is perfectly ripe...the jam is only as good as the fruit used. These preserves will keep for 2 weeks in the frig or you can freeze them for up to 3 months. Thaw frozen preserves in the refrigerator for about 6 hours.
Cookware used in Recipe
 4 Quart Sauce Pan with Cover View
 9X13 Bake and Roast Pan View
Prep Time
60 Minutes
Servings
12 - 14
Ingredients: 3 Lbs. ripe strawberries, at room temp3 Tbls. fresh lemon juice 1 pkg. Fruit Pectin, NO Cook *see note 1 cup sugar
Directions: Rinse and hull the strawberries. Cut the fruit into ¾ inch pieces, removing any blemishes. Place in a wide, shallow bowl. Crush the berries, using a potato masher or a sturdy fork, until they are moist and juicy, but still chunky. Measure 4 cups, reserving any extra for another use.
Mix the lemon juice with the berries and let it sit for 30 minutes to draw out more juice.
Following the package directions, prepare the pectin and calcium mixture provided with it. Add ½ cup of the pectin to the strawberries. Mix well. Stir in the sugar until very well combined. Add the calcium water as directed. Mix well.
Spoon the preserves into four 1 cup glass or plastic freezer jars or other immaculately clean containers that seal tightly. Let the preserves sit at room temperature for 2 hours to set before freezing. Makes 4 (8oz.) jars.
Note* Make sure to use the right kind of pectin, otherwise, the jam won't set, because freezer jams aren't cooked and use less sugar. The fruit's natural pectin needs to be boosted with commercial pectin, which is available in most supermarkets. NO COOK pectin is designed specifically for uncooked freezer jams. The directions on most boxes of pectin advise using the exact amount of sugar recommended, or the jam will not set properly. This is simply a matter of taste. You may prefer to have a jam that is a little runnier and a lot lower in sugar. The main thing to remember is to stir the pectin into the sugar thoroughly, or it will clump together. Yields: 4 (8oz) jars |
