30 Minutes To Homemade Freezer Jam Recipes
30 MINUTES TO HOMEMADE SURE.JELL MANGO FREEZER JAM
Making this easy, no-cook freezer jam is a great way to preserve sweet, ripe mangos for year-round enjoyment.
Provided by My Food and Family
Categories Home
Time P1DT30m
Yield about 6 (1-cup) containers or 96 servings, 1 Tbsp. each
Number Of Ingredients 5
Steps:
- Rinse 6 clean plastic containers and lids with boiling water. Dry thoroughly.
- Peel and pit mangos. Mash fruit. Measure exactly 3 cups prepared fruit into large bowl. Add lemon juice and sugar; mix well. Let stand 10 min., stirring occasionally.
- Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Cook and stir 1 min. Add to fruit mixture; stir 3 min. (A few sugar crystals may remain.)
- 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. Refrigerate up to 3 weeks or freeze up to 1 year. (If frozen, thaw in refrigerator before using.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 12 g, Protein 0 g
30 MINUTES TO HOMEMADE SURE.JELL STRAWBERRY FREEZER JAM
Capture the essence of strawberries in a sweet, spreadable jam without heating up the kitchen. You may never buy the jarred stuff from the store again.
Provided by My Food and Family
Categories Baking Ingredients
Time P1DT30m
Yield 72 servings, 1 Tbsp. each
Number Of Ingredients 4
Steps:
- Rinse 5 (1-cup) plastic containers and lids with boiling water. Dry thoroughly. Remove and discard strawberry stems. 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.
- 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 most the sugar is dissolved. (A few sugar crystals may remain.)
- Fill 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. (If frozen, thaw in refrigerator before using.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 12 g, Protein 0 g
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- Rinse and dry the containers you'd like to put the jam in (enough for 5 cups.) I always use glass mason jars but plastic containers work great also.
- In a food processor add strawberries and pulse just a few times, until strawberries are well diced, but not totally mashed. Measure exactly 2 cups of strawberries into a large bowl. (It's really important to measure the berries and sugar exactly, or the jam will not set properly.) Add the sugar and stir for several minutes until well blended. Let stand for 10 minutes, stirring occasionally.
- Meanwhile, add water and pectin package to a small saucepan. Bring to a boil over high heat, stirring constantly. Once boiling, stir for 1 min. Remove from heat and add it to the strawberry mixture. Stir mixture for really well, for several minutes, until sugar is well dissolved.
- Fill containers with jam and leave 1/2'' of head-space at the top. Cover with lids and allow to stand at room temperature for 24 hours.
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