Pectin Freezer Jam Recipe

Freezer Jam with Pomona’s Pectin

WEBJul 1, 2019 · Add 4 tsp. calcium water from jar, mix well into fruit mixture. Jell should appear. If not, stir in 1 tsp calcium water at a time until jam is …

Rating: 5/5(1)
1. Before You Begin, prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
2. Wash and rinse freezer containers.
3. Prepare fruit. Measure fruit into large bowl with lemon or lime juice (if called for/using).
4. Measure sweetener of choice, add to fruit, mix well.

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Easy NoCook Strawberry Freezer Jam (Low Sugar)

WEBApr 7, 2023 · STEP 1 Mash the berries. Start this jam recipe by mashing the strawberries until little to no pieces of fruit remain. I use a food processor to make this as easy as …

Rating: 5/5(1)

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Best and Easiest Strawberry Jam Tastes Better From …

WEBJun 7, 2019 · Add the sugar, one cup at a time, stirring really well after each addition. Let stand for 10 min., stirring occasionally. Meanwhile, add …

1. 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.
2. In a food processor add strawberries and pulse just a few times, until strawberries are well diced, but not totally mashed.
3. 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.)
4. Add the sugar, one cup at a time, stirring really well after each addition. Let stand for 10 min., stirring occasionally.

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LowSugar Strawberry Freezer Jam Dessert Now …

WEBJun 27, 2020 · If you can't find low/no sugar pectin, you may substitute 6-8 Tbsp Ball Classic Pectin. To store the jam: Refrigerate up to 3 weeks or …

1. Wash, hull and crush strawberries in a LARGE (10 to 14-cup) microwaveable bowl to equal 3⅓ cups. You may use a potato masher, food chopper, or food processor to crush the strawberries; do not puree--leave slightly chunky. Add lemon juice and Pectin. Mix well. Let it sit at room temperature for 20 minutes.
2. Add sugar; stir until mostly dissolved. Heat in the microwave on high for 10 minutes until boiling and foamy. (Keep an eye on it so it doesn't boil over.) Remove and stir one last time. Mixture will still be thin.
3. Skim the foam off the top, then pour jam into clean freezer containers leaving ½-inch head space for expansion. Your jam should look consistently chunky throughout the jar after it is poured into the jars. If the fruit has risen to the top and the liquid remains at the bottom, pour the fruit back into the bowl, add one additional tablespoon of Pectin and heat again until boiling and foamy.
4. Immediately top with lids and let stand at room temperature for 1 to 2 hours to cool down before placing in the freezer. Refrigerate up to 3 weeks or freeze up to 1 year.

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