★★★★★ 3 Reviews
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By Nancy J. Patrykus
from Spokane, WA

IT'S THAT TIME OF THE YEAR! fOR A recipe I found in the newspaper. A.... SURE-JELL FREEZER JAM. If you have never made your own jam. Then this quickie is for you! This will make 7=1 cup containers. O.K...... now let's get started. I promise you will love this recipe. Once you make you're own,you will never go back to store bought.... Only the one jam picture & recipe is from SURE-JELL.

serves 112 servings =1 Tbsp. each


  •   1-1/2 c
    crushed strawberries
  •   1/2 c
    each= crushed blueberries and raspberries
  •   4-1/2 c
  •   3/4 c
  •   1 box
    sure-jell fruit pectin

How To Make

  • 1
    Rince clean plastic containers and lids with boiling water. Let dry throughly.
  • 2
    Mix fruit and sugar until well blended. Let stand 10 minutes,stirring occasionally.
  • 3
    Add water to pectin in a saucepan, stir, bring to a boil on high heat, stirring constantly. Boil and stir for 1 minute. Add to fruit mixture, stir 3 minutes, or until sugar is disssolved and no longer grainy.
  • 4
    Pour immediately into containers, filling each to within 1/2 inch from the top. Wipe off thr top rims of containers, immediately cover with the lids. Let stand at room temperature for 24 hours. Store in refrigerator up to 3 weeks, or freeze up to 1 year..If frozen, thaw in refrigerator before using.
  • 5
    My added tips. Put your containers on to a cookie tin, before filling...less mess. Date your containers....before filling for storing. You might want to use less sugar...I use 2-1/2 cups. The lAST PHOTO: Is the raspberry candle, I made and wanted to share it with you.. Nancy 6/12/12

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