The no-cook freezer jam recipes are in the little booklet inside the box.
You can cut the sugar they ask for by at least a quarter and your jam will still firm up pretty well. We also usually add at least a quarter more lemon juice than called for. That's all up to you for taste, though.
We usually make it in double batches.
Last summer we picked raspberries, and did that jam too and the flavors were just so bright and amazing, almost better than the strawberry jam.
Anyway, really easy, not hugely time intensive. The no cook part of it really helps make it easy.
Thank you for this suggestion. As soon as Michigan Strawberries are ready, the kids and I are going to go pickin and see if we can come close to Grandma's recipe. :) Thanks for your suggestion again, I appreciate it.
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Strawberry freezer Jam is the best jam ever and it's really easy to do.
Buy the liquid Certo (http://www.kraftcanada.com/en/products/p-r/certopectinproducts.aspx) (I'm sure you've got it in the US too)
The no-cook freezer jam recipes are in the little booklet inside the box.
You can cut the sugar they ask for by at least a quarter and your jam will still firm up pretty well. We also usually add at least a quarter more lemon juice than called for. That's all up to you for taste, though.
We usually make it in double batches.
Last summer we picked raspberries, and did that jam too and the flavors were just so bright and amazing, almost better than the strawberry jam.
Anyway, really easy, not hugely time intensive. The no cook part of it really helps make it easy.
Good luck!
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