Strawberry Freezer Jam
When fresh fruit is at its peak, I love making freezer jam. It’s quick, there’s no cooking or canning, and it really captures the fresh fruit flavor.
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- 2 pints Rodriguez Ranch Organic Strawberries (2 cups crushed)
- 4 cups sugar
- 1 package Certo Fruit Pectin
- 2 tablespoons lemon juice
- Stem strawberries & crush thoroughly or blend coarsely in a blender or food processor. Measure exactly 2 cups crushed berries into a large bowl. Stir in sugar and let stand 20 minutes, stirring occasionally. Combine 1 pouch Certo Fruit Pectin and 2 Tablespoons lemon juice in a separate bowl. Stir into fruit mixture. Fill 4 one cup containers to within 1/2 inch of tops. Wipe off top edges and let stand at room temperature 24 hours. Store up to 3 weeks in refrigerator or freeze up to 1 year. Thaw before using.
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