recipe
Jams and Jellies

Strawberry Mango Freezer Jam-Freezer Jam

Nothing could be easier or as delicious. BERNARDIN Freezer Jam Pectin lets you to make luscious homemade jam full of berries and fresh fruit flavour. All you have to do is crush, stir and freeze… or serve it right away!

Yield:

Makes about 5 x 250 ml jars

Prep Time:

10 minutes

Processing Time:

Processing Time Not Required

Difficulty:

Beginner

Ingredients:

  • 1- 1/2 cups (375 ml) granulated sugar or SPLENDA® No Calorie Sweetener, Granulated
  • 1 pouch (45 g) BERNARDIN® Freezer Jam Pectin
  • 3 cups (750 ml) crushed strawberries, about 2 pints
  • 1 cup (250 ml) mashed mango, 1 to 2 mangos
  • 1 lime, zest and juice

Directions:

  • Wash and rinse 5 BERNARDIN® Freezer Jars and lids or 250 ml mason jars and closures.
  • Wash, hull and crush strawberries, one layer at a time; measure 3 cups (750 ml) into a large bowl. Peel and pit mango; mash or pulse in food processor until a few chunks remain; measure 1 cup (250 ml) into strawberries. Grate zest from lime and add to fruit with 1 tbsp (15 ml) juice.
  • In a large mixing bowl, combine Freezer Jam Pectin and sugar or SPLENDA®until well blended. Stir fruit mixture into pectin-sugar 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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