Freezer jam

[fundj&e]

Freezer jam
Looking through a freezer cookery book and come across this
0.75 g strawbeerries
1 kg sugar
2 tablespoons of lemon juice
½ bottle certo  (pectin)

Mash the fruit lightly with sugar. Stirring occasionally,, leave to stand for about 2 ½ hours in a warm kitchen or until the sugar has dissolved. Add the certo and lemon juice and stir for 2 min. pour into rigid polythene containers, leaving a 1 cm head space
Allow to stand for 48 hours in a warm kitchen until set, seal, label and freeze
To thaw...leave  at room temp for about 30 min
Makes 1.5 kg

uni

[cookie1]

Sounds interesting and unusual.

[ElsieD]

They are the only ones I make as freezer jams retain their fresh fruit taste

[fundj&e]

can you please post your recipe. i would rather make a tried and tested recipe 


thanks

uni

[ElsieD]

Sure.  I follow the recipe that is included with in the Certo crystals:

2 cups hulled and thoroughly crushed strawberries
4 cups sugar
1 box Certo crystals

Add sugar to fruit, mix well and let stand 10 minutes.
Combine 3/4 cup water with Certo in a small saucepan.  Bring to a boil and boil 1 minute, stirring constantly.  Stir into fruit-sugar mixture.  Continue stirring for a full 3 minutes.  A few sugar crystals may remain.
Pour into containers filling up to 1/4 inch from rim.  Cover with lids and let stand at room temperature until set.  This could take up to 24 hours.
Store in freezer.  If used within 3 weeks jam may be stored in refrigerator.

Note that Certo crystals are used, not liquid pectin.  Also,the insert also includes directions for making other jam types.

[fundj&e]

I dont think we have Certo crystals in australia.

[ElsieD]

I would think any sort of dry pectin would work.  here in Canada, it comes in 57 gram packages.