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Hello, today we are going to make jam from frozen strawberries. It’s easy, and I hope you enjoy doing this and having some great jam on your pantry shelves.
Strawberry Jam from Frozen Berries
Remove berries from freezer and thaw. Check and remove any strawberry stems. Crush berries and place in large saucepan. Add 2 cups of water and bring to a boil. Cover and simmer on medium-low heat for 10 minutes. Measure berries and juice. You will need
4 cups of prepared juice with berries
3 cups of sugar
1 package Sure-Jell Fruit Pectin for Less or No Sugar
Measure exact amount of prepared juice, into large saucepan.
Measure exact amount of sugar into a large bowl.
Combine ¼ cup sugar from measured amount and 1 package pectin in small bowl. Stir into fruit. Add ½ teaspoon butter to reduce foaming, if desired.
Bring mixture to full rolling boil on high heat, stirring constantly. A full rolling boil can not be stirred down.
Stir in remaining sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.
Ladle immediately into prepared jars, filling to within ¼ inch of tops. Wipe jar rims and threads with paper towel moistened with white vinegar. Cover with two-piece lids and screw bands tightly.
Place jars on elevated rack in canner. (Water must cover jars by 1 to 2 inches. Add boiling water if needed.
Cover; bring water to gentle boil. Process jam for 10 minutes.
Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing centers of lids with finger. If lid springs back, lid is not sealed and refrigeration is necessary.
Let prepared jars stand at room temperature 24 hours. Store unopened jam in cool, dry, dark place for up to 1 year. Refrigerate upon opening.