recipe
Jams and Jellies

Strawberry Freezer Jam – Original Pectin

Original Fruit Pectin crystals let you to make a sweet, soft-set jam without cooking. Because this jam is not heat processed, it must be stored in the freezer. Do not decrease sugar; doing so may result in gel failure. For freezer jams with less sugar (higher ratio of fruit to sugar), use Bernardin Freezer Jam Pectin sold in 45 g pouches.

Yield:

Makes about 5 x 250 ml jars

Prep Time:

20 minutes

Processing Time:

Processing Time Not Required

Difficulty:

Beginner

Ingredients:

  • 2 cups (500 ml) crushed strawberries, about 1 quart (1 L)
  • 2 tbsp (30 ml) lemon juice
  • 4 cups (1000 ml) granulated sugar
  • 1 pkg (57 g) BERNARDIN® Original Fruit Pectin
  • 3/4 cup (175 ml) water

Directions:

  • Wash and rinse 5 BERNARDIN® Freezer Jars and lids or 250 ml mason jars and closures.
  • Wash and hull strawberries; crush one layer at a time. Do not purée.
  • In a large bowl, thoroughly stir together 2 cups (500 ml) prepared berries, lemon juice and sugar. Let stand 10 minutes.
  • In a small saucepan, gradually whisk Original fruit pectin into water until dissolved. Stirring frequently, bring to a full rolling boil that cannot be stirred down. Boil hard 1 minute.
  • Combine hot pectin mixture with fruit mixture; stir 3 minutes.
  • Ladle jam into jars, leaving 1/2 inch (1 cm) headspace. Wipe jar rims removing any residue. Apply lids tightly. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks, freeze up to 1 year, or serve right away.
PRINTER FRIENDLY RECIPE

www.bernardin.ca
A subsidiary of Newell Brands Canada ULC

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