30 Minutes To Homemade Surejell Strawberry Blueberry Freezer Jam Food
30 MINUTES TO HOMEMADE SURE.JELL BLUEBERRY FREEZER JAM
Make a 30-minute blueberry freezer jam to give as a great gift! 30 Minutes to Homemade SURE.JELL Blueberry Freezer Jam won't take all afternoon.
Provided by My Food and Family
Categories Home
Time P1DT40m
Yield 112 servings, 1 Tbsp. each
Number Of Ingredients 4
Steps:
- Rinse 7 (1-cup) plastic containers and lids with boiling water. Dry thoroughly.
- Stem and crush blueberries thoroughly, one layer at a time. Measure exactly 3 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. Cook and stir 1 min. Add to fruit mixture; stir 3 min. (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. Refrigerate up to 3 weeks or freeze up to 1 year. (If frozen, thaw in refrigerator before using.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 10 g, Protein 0 g
30 MINUTES TO HOMEMADE SURE.JELL STRAWBERRY-BLUEBERRY FREEZER JAM
Capture the essence of summer in this scrumptious strawberry-blueberry jam-without heating up the kitchen!
Provided by My Food and Family
Categories Home
Time P1DT30m
Yield Makes 96 servings, 1 Tbsp. each.
Number Of Ingredients 5
Steps:
- Rinse 6 clean (1-cup) plastic containers and lids with boiling water. Dry thoroughly. Mix fruit in 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. 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 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 10 g, Protein 0 g
30 MINUTES TO HOMEMADE SURE.JELL STRAWBERRY-CITRUS FREEZER JAM
Can't decide between orange marmalade and berry jam? Make our 30 Minutes to Homemade SURE.JELL Strawberry-Citrus Freezer Jam!
Provided by My Food and Family
Categories Home
Time P1DT30m
Yield about 5 (1-cup) containers or 80 servings, 1 Tbsp. each
Number Of Ingredients 6
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 1-1/2 cups of the crushed strawberries into large bowl. Grate oranges; add grated peel to strawberries in bowl. Peel, section and finely chop oranges; add to ingredients in bowl. Grate limes; add grated peel to ingredients in bowl. Squeeze juice from limes; add juice to ingredients in 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. Boil and stir 1 min. Add to fruit 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. 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 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g
EASY 30 MIN HOMEMADE BLUEBERRY FREEZER JAM
Its always goodto have a recipe to use up an fruit in the house. Mostly around the holiday time. Nothing goes to waste.
Provided by Vanessa "Nikita" Milare @Kitkat777
Categories Jams & Jellies
Number Of Ingredients 4
Steps:
- First clean plastic containers & lids with boiling water. Then dry thoroughly.
- Then stem & crush the blueberries thoroughly. One layer at a time. Measure exactly 3 cups blueberries into a large bowl. Then stir in the sugar, let stand 10 mins & stirring occasionally.
- Then mix the water & pectin in a small saucepan. Bring to boil on high heat & stir constanlly. Boil & stir 1 min. Add to the blueblerry mixture. Stir 3 min or until sugar is dissolve & no longer grainy.
- Then fill all the containers immediately to within 1/2 inch from the top. Wipe off the top edges of the containers. Immediately cover with the lids. Then let it stand at room temperature for abotu 24 hrs.
- Special Tip: Store in refrigerator up to 3 weeks or freeze extra cntainers up to 1 year. Thaw in refrigerator before using.
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
30 MINUTES TO HOMEMADE SURE.JELL® STRAWBERRY-ORANGE FREEZER JAM
Make strawberry-orange freezer jam in only 30 minutes! You'll love how easy it is to make this strawberry-orange freezer jam to preserve these fruits.
Provided by My Food and Family
Categories Home
Time P1DT30m
Yield Makes about 6 (1-cup) containers or 96 servings, 1 Tbsp. each.
Number Of Ingredients 5
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Crush strawberries thoroughly, one layer at a time; place in large bowl. Grate the orange; measure 2 tsp. grated peel into bowl. Section the orange, removing membrane. Chop the sections; place in 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. Boil and stir 1 min. Add to fruit 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. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 9 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. This recipe fills 5-6 half pint jars.
- In a food processor add strawberries and pulse just a few times, until strawberries are well diced, but not totally mashed.
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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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