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Strawberry freezer jam

16 years ago

Or other uncooked Strawberry jam...

Strawberries are $.99 a pound this week....and I am not totally pleased with my strawberry jam recipe.

what's the best recipe for bright red fresh flavored jam?

Linda C

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Comments (18)

teresa_nc7
16 years ago
I always used the recipe on the box of Sure Jell. Never failed me and tasted fabulous.

Teresa
kayskats
16 years ago
http://www.epicurious.com/recipes/food/views/Sugared-Blackberries-241186

this is a refrigerator recipe from Edna Lewis via Scott peacock ... I'm waiting for good local berries to try it. the recipe also suggests strawberries... but I'm wondering if the strawberries might have a bit too much moisture. I really don't like the texture of frozen strawberries, but it might be worth trying (refrigerate a jar and freeze a jar).
Are you getting local strawberries? we're still having to make do with California and the color isn't all the way through.

Let us know what you come up with.
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Aw crap, now I feel guilty about not cleaning out my freezer.... Murphy, I love your idea of the dry erase board! How ingenious! How did you attach it to your freezer? I haven't gone downstairs to take inventory, but there are a "few" things in there that I am certain of: beef stock-several pints chicken stock-several pints shrimp 3 lb crab legs-4 lb ground beef ground pork bacon chorizo andouille pancetta prosciutto whole wheat flour chicken breasts lobster tails-four small ones, I think pollock filets navy bean soup pizza sauce baked rigatoni tomato basil soup ham & cheese stromboli ciabatta french bread spanikopita And the upstairs freezer has: blueberries cherries raspberries strawberry sauce peas corn green beans spinach phyllo puff pastry butter lemon juice ice cream maker freezer bowl bananas foster gelato (made today) limoncello walnuts cashews almonds pine nuts pistachios ginger root Okay....that's all I can remember. I know there's more....I'll get to it, really I will! Linda
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annie1992
16 years ago
Like Teresa, I used the recipe in the box of Sure Jell, which is 2 cups of berries and 4 cups of sugar with a box of Sure Jell.

Way too much sugar for me, so I went back to cooking my strawberry jam. I did make it with Equal for Dad and that was fine too.

Annie
lindac
Original Author
16 years ago
Is this the surejell for uncooked jam...or the regular surejell?
teresa_nc7
16 years ago
I didn't know there were two different Sure Jells? All the years I made it there was just one powdered Sure Jell that had the directions for cooked jam on one side of the instruction paper and the directions for freezer jam on the other side.

Just checked their web site and all the Sure Jell products say for cooked or frozen. There is a Sure Jell that uses 25% less sugar - the pink box.
teresa_nc7
16 years ago
Forgot to add this link.

Here is a link that might be useful: Kraft Foods Sure Jell link
jude31
16 years ago
I too use the Sure Jell recipe. Personally I think they taste more like fresh strawberries than the cooked ones although they are pretty sweet. I like both kinds. I tried the low sugar for peach a few years ago and wasn't at all happy with it. Never tried peach again. Love those SC peaches, just sugared and spooned over hot biscuits. We're having 99 cents strawberries from Aldi's over hot buttered biscuits for breakfast today, as a matter of fact.

jude
grainlady_ks
16 years ago
The link below is for the recipe at the National Center for Home Food Preservation.

Are you interested in recipes that use Clear Jel instead of pectin? There are a number of recipes for freezer jam at this link.

http://www.gygi.com/institute/clearjel.pdf

-Grainlady

Here is a link that might be useful: Uncooked Berry Jam (powdered pectin)
shambo
16 years ago
Grainlady, are those recipes you linked to for instant clear jel? That's what is sold at King Arthur Flour. Would instant work or is the regular stuff necessary for those recipes?

Here is a link that might be useful: KAF Instant Clear Jel
dixiedog_2007
16 years ago
I also made the recipe on the Sure Jell box - just once. As Annie, we found it to be way too sweet - 4 cups of sugar was just too much for our taste. And that is really saying something because my husband loves everything sugar!:) Unfortunately, I also made it for my parents at the same time and they didn't like it either (too sweet). So I wasted quite a bit of fresh PYO strawberries.
dgkritch
16 years ago
Get some Pomona Pectin and you can thicken with no or low sugar. I think it lets the fruit shine instead of the sugar. Some do not like the slight cloudiness or flavor, but it works for me.

You may be able to find it locally in a health food or natural products store or you can order online.

Deanna
lindac
Original Author
16 years ago
Well, I made the sure-jell recipe....and it sure is sweet!!!!!
lindac
Original Author
16 years ago
And this morning it still hasn't set up yet....
Marilyn Sue
16 years ago
Last week I made freezer strawberry jam and I used the Ball pouch of pectin for freezer jams. The strawberry one you did not have to cook. You could use sugar, Splenda, or half and half. I used all Splenda. I am happy with the out come. I used 6 quarts of berries total for 3 batches. My berries were $1.00 a pound.

Sue
althetrainer
16 years ago
I don't have a recipe but, man, 99 cents a pound!? Strawberries here are like gold. Normally around $3 a pound. Just saw one flyer this morning, strawberries on sale for $1.99 a pound. We spend, on average, $10 a week on eating strawberries alone. So jealous!

Al
bri29
16 years ago
I'm with Deanna on the Pomona Pectin. She gave me some last year and I made a batch of freezer strawberry jam. As my MIL says, it's like eating strawberries and not jam. I love love love the stuff and could just eat it with a spoon (I often do, shh don't tell!)
Georgysmom
16 years ago
This is Ina Garten's recipe. I've made it....very easy and very good

Strawberry Jam

3 pints strawberries, hulled and cut in 1/4'2
3 C superfine sugar (or regular sugar put in processor and blended)
2 T. Grand Marnier

Bring ingredients to simmer.

Add 1/2 Granny Smith apple, peeled, cored and chopped
1/2 C blueberries (for depth of color and flavor)
Simmer until it reaches 220 on candy thermometer (about 25 - 35 min.)

I put in jam jars and hot water bath to seal.
Georgysmom
16 years ago
Do try Ina Gartens recipe. If you like your jam smoother you can mash it a bit with a potato masher. Ina likes the fruit to be thicker. I mashed mine somewhat.

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