Freezer Jam
go.ncsu.edu/readext?870022
en Español / em Português
El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.
Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.
Português
Inglês é o idioma de controle desta página. Na medida que haja algum conflito entre o texto original em Inglês e a tradução, o Inglês prevalece.
Ao clicar no link de tradução, um serviço gratuito de tradução será ativado para converter a página para o Português. Como em qualquer tradução pela internet, a conversão não é sensivel ao contexto e pode não ocorrer a tradução para o significado orginal. O serviço de Extensão da Carolina do Norte (NC State Extension) não garante a exatidão do texto traduzido. Por favor, observe que algumas funções ou serviços podem não funcionar como esperado após a tradução.
English
English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.
Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.
Collapse ▲We’ve been talking a lot lately about preserving the summer’s bounty through canning. However, if canning makes you nervous, or you have plenty of freezer space instead, you can make this simple freezer jam that is just as delicious. We have a great resource for you anytime you’re preserving food, whether it is freezing, canning, or dehydrating, through the National Center for Home Food Preservation. You can find this recipe, and tons of other research-based recipes, at nchfp.uga.edu.
Uncooked Berry Jam
with powdered pectin
- 2 cups crushed strawberries or blackberries (about 1 quart berries)
- 4 cups sugar
- 1 package powdered pectin
- 1 cup water
Yield: About 5 or 6 half-pint jars
Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer’s directions.
To prepare fruit. Sort and wash fully ripe berries. Drain. Remove caps and stem; crush berries.
To make jam. 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 ½ inch headspace at the top. Close covers on containers and let stand at room temperature for 24 hours.
To store. Store uncooked jams in refrigerator or freezer. They can be held up to 3 weeks in the refrigerator or up to a year in a freezer. Once a container is opened, jam should be stored in the refrigerator and used within a few days. If kept at room temperature they will mold or ferment in a short time.
