Monkey Momma's Crafts: Homemade Strawberry & Blueberry Jam RECIPE :)

Thursday, February 17, 2011

Homemade Strawberry & Blueberry Jam RECIPE :)

I doubled the recipe given and at the last minute of smushing the strawberries decided I needed to add fresh blueberries too :) YUM!

I used the Freezer Jam recipe inside the box of SureJell Fruit Pectin. This is the one from the website here:

2 cups crushed strawberries (approx 2 pt. fully ripe strawberries)
4 cups sugar, measured into separate bowl
1 pouch SURE.JELL Fruit Pectin
1/4 cup fresh lemon Juice

**I DOUBLED THIS RECIPE! :)**

1
RINSE 5 (1-cup) plastic containers and lids with boiling water. Dry thoroughly. Stem and crush strawberries thoroughly, 1 cup at a time. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.

2
MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min. or until sugar is almost dissolved. (A few sugar crystals may remain.)

3
FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or in freezer up to 1 year. Thaw in refrigerator before using.

TIPS:
CERTO STRAWBERRY FREEZER JAM
Omit water and boiling step. Mix 1 pouch CERTO Fruit Pectin and 2 Tbsp. lemon juice in bowl. Stir into fruit mixture in large bowl. Continue as directed. Makes about 4 (1-cup) containers.
HOW TO MEASURE SUGAR PRECISELY
To get exact level cup measure of sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife
.