Michigan State University Extension
Preserving Food Safely - 01600300
10/13/97

FREEZER BERRY JAM

2
 cups crushed strawberries or blackberries (about 1  quart


  berries)                                                 

4
cups sugar                                                

1
package powdered pectin                                   

1
cup water                                                 

 Sort  and  wash  fully  ripe berries.  Drain.  Remove caps

and
stems; crush berries.                                   

 Place prepared berries in a large mixing bowl. Add  sugar,

mix
  well  and  let  stand   for   20   minutes,   stirring

occasionally.
                                              

 Dissolve pectin in water and boil for 1 minute. Add pectin

solution
to berry-and-sugar mixture; stir for 2 minutes.    

 Pour jam into freezer containers or canning jars,  leaving

1/2
inch space at the top. Cover containers and let stand at

room
 temperature for  24 hours or until jam has set.  Label

and
 freeze.  Store  up to 4 weeks in the refrigerator after

opening.
 Makes 5 or 6 half-pint jars.                      

Go To Top of File &&&&&& MSU Extension Home Page &&&&&& Main Page for this Data Base

This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact wrublec@msue.msu.edu . Please read our disclaimer for important information about using our site.