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.