Recipe

berries-1225101_1920As June wraps up, what better way to preserve our wonderful fruit than with this
Strawberry-Raspberry Freezer Jam. While fruit is in abundance, give it a try and let us know what you think.

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Strawberry Raspberry Freezer Jam

Strawberry-Raspberry Freezer Jam

1 1/4 pt. fully ripe strawberries
1/2 c. Rose wine
1 pkg. (2 oz.) powdered jam and jelly pectin
2 c. fully ripe raspberries
1 Tbsp. grated orange rind
1 c. light corn syrup
4 1/2 c. sugar

Rinse and stem strawberries; fully crush berries one layer at a time to let juice flow freely. Measure 1 1/2 cups. Rinse and fully crush raspberries. Measure 1 1/2 cups. In large bowl or saucepan, stir together fruits, wine and orange rind; stir well. Slowly sift in jam and jelly pectin, stirring vigorously. Set aside for 30 minutes, stirring occasionally. Add corn syrup, stirring well. Gradually stir in sugar. To speed sugar dissolving, jam mixture may be heated very slightly, but do not heat to more than 100 degrees (lukewarm). Ladle into washed and dried 1/2 to 1-pint freezer containers leaving 1/2-inch space at top. Cover at once with tight lids (no paraffin needed). Label all containers. Store containers in freezer and transfer to refrigerator as needed. Makes 8 (1/2 pt.) containers.

Helpful Tips for Great Freezer Jam:

  • Always thoroughly wash jars in hot, soapy water before use. Then dry them.
  • Use firm perfectly ripe fruit for best flavor and set. Inferior fruit will produce inferior jam.
  • Measure ingredients exactly. Altering recipes or ingredients could cause the jam to fail to set properly.
  • Yes, these recipes do call for a lot of sugar, but don’t alter the amount. If you want to use less sugar, look for SURE-JELL For Less or No Sugar Needed Recipes in the pink box.

Because this jam is not cooked, it must be stored in the refrigerator or freezer. It will be good for up to three weeks in the refrigerator, so store your jam in smaller containers that will be used up faster; I prefer to use 1-pint or 1/2-pint sized jars. Keep one jar in the refrigerator and the rest in the freezer for later. When ready to use the frozen jam, simply place in refrigerator to thaw.