What To Know
- In a large saucepan, combine the halved strawberries and mash them with a potato masher or fork until they resemble a coarse puree.
- Wipe the rims of the jars with a clean, damp cloth and secure the lids and rings.
- Yes, you can double or triple the recipe, but make sure to use a large enough saucepan and adjust the boiling time accordingly.
Indulge in the vibrant flavors of summer with our tantalizing Bernardin Freezer Jam Pectin Strawberry Recipe. This easy-to-follow guide will empower you to create a delightful homemade jam that captures the essence of sun-ripened strawberries. Using Bernardin’s premium freezer jam pectin, this recipe ensures a quick and effortless preparation process, granting you the joy of savoring homemade preserves in minutes.
Ingredients
- 2 pounds fresh or frozen strawberries, hulled and halved
- 4 cups granulated sugar
- 1 box (1.75 ounces) Bernardin Freezer Jam Pectin
- 1 cup water
Equipment
- Large saucepan
- Potato masher or fork
- Measuring cups and spoons
- Sterilized jars and lids
Instructions
1. Prepare the Strawberries: In a large saucepan, combine the halved strawberries and mash them with a potato masher or fork until they resemble a coarse puree.
2. Add Sugar and Pectin: Gradually whisk in the granulated sugar and Bernardin Freezer Jam Pectin. Bring the mixture to a full rolling boil over high heat, stirring constantly.
3. Boil for 1 Minute: Once boiling, reduce heat to medium and continue boiling for exactly 1 minute, stirring constantly. This step activates the pectin and thickens the jam.
4. Remove from Heat: Immediately remove the saucepan from the heat and skim off any foam that has risen to the surface.
5. Fill Jars: Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth and secure the lids and rings.
6. Process in Freezer: Place the filled jars in the freezer and allow them to cool completely. They will be ready to enjoy in just 24 hours!
Tips for Success
- Use ripe, sweet strawberries for the best flavor.
- If using frozen strawberries, thaw them before mashing.
- Stir constantly during boiling to prevent burning.
- Do not overcook the jam, as it will thicken further as it cools.
- Sterilizing the jars and lids ensures a longer shelf life for your jam.
Variations
- Add Sweetener: Adjust the amount of sugar to your desired sweetness level.
- Incorporate Spices: Enhance the flavor with a dash of cinnamon, nutmeg, or vanilla extract.
- Mix Berries: Use a combination of strawberries and other berries, such as raspberries or blueberries.
Storage and Shelf Life
- Store the freezer jam in the freezer for up to 6 months.
- Once thawed, keep the jam refrigerated for up to 3 weeks.
Serving Suggestions
- Spread the jam on toast, muffins, or pancakes.
- Use it as a topping for ice cream or yogurt.
- Create a sweet and tangy glaze for grilled meats.
Common Questions and Answers
Q: Can I use other fruits in this recipe?
A: Yes, you can substitute strawberries with other fruits, such as raspberries, blueberries, or peaches.
Q: Why is my jam not setting?
A: Ensure that you followed the boiling instructions precisely. Overcooking or undercooking can affect the setting of the jam.
Q: How long can I store the jam in the refrigerator after thawing?
A: Thawed freezer jam can be stored in the refrigerator for up to 3 weeks.
Q: Can I make a larger batch of jam?
A: Yes, you can double or triple the recipe, but make sure to use a large enough saucepan and adjust the boiling time accordingly.
Q: What size jars should I use?
A: Use 8-ounce or 12-ounce jars for this recipe.
