CERTO® STRAWBERRY FREEZER JAM
Get a perfect set every time with this strawberry freezer jam recipe. 30 minutes of prep today yields four cups of CERTO® Strawberry Freezer Jam tomorrow.
Provided by My Food and Family
Categories Home
Time P1DT30m
Yield about 4 (1-cup) containers or 64 servings, 1 Tbsp. each
Number Of Ingredients 4
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
- Mix pectin and lemon juice in small bowl. Add to strawberry mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (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. Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw in refrigerator.
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 12 g, Protein 0 g
CERTO® CITRUS JELLY
A blend of freshly squeezed orange and lemon juices puts the citrusy deliciousness in this CERTO Citrus Jelly.
Provided by My Food and Family
Categories Home
Time 45m
Yield About 4 (1-cup) jars or 64 servings, 1 Tbsp. each
Number Of Ingredients 4
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Squeeze and strain juice from oranges. Measure exactly 2 cups orange juice into 6- or 8-qt. saucepot. Squeeze and strain juice from lemons. Measure exactly 1/4 cup lemon juice into saucepot with orange juice; stir until well blended.
- Stir sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
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 11 g, Protein 0 g
CERTO® GRAPEFRUIT FREEZER JELLY
Love the tart taste of fresh grapefruit? Keep a stash of this sunshiny spread in your freezer-you'll thank us later.
Provided by My Food and Family
Categories Home
Time P1DT20m
Yield Makes about 5 (1-cup) containers or 80 servings, 1 Tbsp. each.
Number Of Ingredients 4
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Measure juice into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
- Mix pectin and water. Add to juice mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (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. Jelly is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. 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 11 g, Protein 0 g
CERTO® CITRUS FREEZER JELLY
Orange and lemon juices combine in this sweet, zingy jelly that keeps conveniently in your freezer. Spread it on toast for a little taste of sunshine!
Provided by My Food and Family
Categories Home
Time P1DT20m
Yield About 5 (1-cup) containers or 80 servings, 1 Tbsp. each
Number Of Ingredients 4
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Measure orange and lemon juices into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
- Add pectin; stir 3 min. or until sugar is dissolved and no longer grainy. (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. Jelly is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. 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
CERTO® STRAWBERRY JELLY
If you've got jelly lovers in your life, thrill them with their very own jar of your delicious homemade strawberry jelly.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield About 8 (1-cup) jars or 128 servings, 1 Tbsp. each
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Stem and crush strawberries thoroughly, one layer at a time. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-3/4 cups juice into 6- or 8-qt. saucepot. Stir in lemon juice.
- Stir sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 12 g, Protein 0 g
FIELDBERRY FREEZER JAM WITH CERTO LIGHT
I made this recipe up when making jam this July, and am posting it because it turned out so delicious! Total crushed berries should equal 4 cups. Cook time is time for mixture to sit before jarring it.
Provided by Katzen
Categories Berries
Time 50m
Yield 6 Cups, 24 serving(s)
Number Of Ingredients 7
Steps:
- In a mixing bowl, stir together prepared fruit (total of 4 cups, crushed), and lemon juice. Combine Certo Light crystals with 1/4 cup of the sugar. Add certo/sugar mixture to fruit and stir. Let stand 30 minutes, stirring occasionally.
- Add remainder of sugar (3 cups) and stir for 3 minutes.
- Pour into clean containers, filling up to 1/4" from rim. Cover with lids. Leave at room temparature until set (max of 24 hours.) Freeze.
- No cook freezer jam can be stored in the freezer for 6-8 months, and in the fridge for up to 3 weeks.
Nutrition Facts : Calories 129.3, Fat 0.2, Sodium 4.8, Carbohydrate 33.2, Fiber 1.5, Sugar 29.6, Protein 0.4
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