Tuesday, July 19, 2016

Strawberry Freezer Jam, made w/ Instant ClearJel®



Strawberry Freezer Jam
This gorgeous ruby red jam is definitely a favorite family recipe!

Although I personally didn't come up with the recipe, I've been lovin' and making this recipe for over 3 decades now!


What's great about this SOFT-SERVE JAM; it DOES NOT set up firm like the 
"run of the mill" pectin jams do.

So, besides any obvious uses... 
i.e.: toast, pancakes - waffles - muffins.

  • It's a wonderful TOPPING for ice cream recipes. 
  • It's also great over cake, and delicious as a FILLING between cake layers too. 
  • It makes an amazing base fresh strawberry PIE
  • It's a fabulous base for strawberry BEVERAGES.

Tutorial:

1. Rinse, trim and hull centers of 2 lbs of lovely berries! 

2.Crush with a potato masher or food processor or 14-Cup Cuisinart Food Processor, see below.

3. Squeeze in 1 1/2 Tbsp lemon juice. Add corn syrup, if using Instant ClearJel and freezing in freezer bags. 

4. First... ALWAYS mix sugar with clearjel completely, before adding to the strawberries (or any wet) ingredients.

Doing so eliminates any clumps, dispersing the thickener evenly!

Taste, to adjust for sweetness!

Serve fresh or freeze for long term freshness.


Strawberry Freezer Jam
Yield: 5 3/4 cups
PRINT RECIPE

2 (16-oz containers) fresh strawberries
1 1/2 Tbsp lemon juice, fresh squeezed
   2 Tbsp corn syrup (I personally DON'T add any, but aids     w/storage-life)
1 3/4 - 2 cups granulated sugar (depending on how sweet berries are)
   OR 1 3/4 cups Whey Low® sugar substitute
4 Tbsp Instant ClearJel® powder (formulated for freezer jam)

Directions:

1. Rinse, trim and hull centers of 2 lbs of lovely berries! 

2. Crush ripe berries with a potato masher. Instead, crush a double batch (dozen half-pints) in nothing flat in my 14-cup Cuisinart food processor! Dump; repeat, for an assembly of jam.  

3. Add lemon juice and optional corn syrup (increases freezer-life).

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4. In a small bowl, completely mix sugar and Instant ClearJel powder, before folding that into the berries. 

5. Taste to adjust for sweetness. Allow the jam to sit for 10 minutes, while your jars are sterilizing, the jam will thicken and turn ruby red. Ladle the jam into sterile jars. 

6. Cover; label and date. Freeze for up to 1-year.

Nutritional Analysis: Servings: 92 (1-Tablespoons)

Per Serving (per 1-Tablespoon): 20 Calories; trace Fat (1.4% calories from fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 1/2 Other Carbohydrates.



Fresh Strawberry, No-Bake Cheesecake Pie
"Beautiful Old Glory"

Enjoy,
Sharon Anne



4 comments:

  1. Hi Sharon! This is Lisa's SIL, Gillian. Holy cow-- when you said you had a food blog, you MEANT IT!!! It's fantastic!!! I am going to try your freezer jam first. I've done it once before and had an OKAY go at it, so hopefully this time will be easier! I will keep you updated. Thanks for stopping by my blog. hugs
    -gillian

    ReplyDelete
    Replies
    1. I am pleased, honored and delighted you dropped by Gillian - I will be happy to visit your blog again and again too.

      So happy to meet you. I LOVE your SIL, she is so good to me. -- Sharon

      Delete
  2. Delicious jam and so beautiful and awesome clicks!!will surely make this soon..

    ReplyDelete

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