I’m trying to make freezer jam – Any advice is greatly appreciated

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  • #83127 Reply
    Lanette

      Strawberries were on sale, so I’m trying to make freezer jam. I tried two recipes. The first one is the traditional: 2 cups strawberries, 4 cups sugar, lemon juice and pectin. They have set on the counter overnight and are not thick at all. Will they thicken in the freezer?

      The second recipe: 3 cups strawberries, 1 cup water, 1 package strawberry jello. (The recipe stated that strawberries have natural pectin and the jam might set up too thickly.) These jars have been in the refrigerator overnight and are not thick.

      Questions: why didn’t they thicken? Will they thicken in the freezer and stay thick when thawed? Can I fix them? I thought about boiling the jello jam and adding another box of jello. Would that work? Any advice is greatly appreciated.

      #83129 Reply
      Marjean

        ARE you using jello, not pectin? I THINK I Would add another box of pectin. MY Freezer jam has been doing that the last few years. MADDENING.

        #83130 Reply
        Sherrill

          Q: I saw somewhere that if you plant strawberries whole or the tops with a little strawberry on it they will grow?

          Was thinking if this is true you might get a plant from all the tops!

          #83131 Reply
          Linda

            Mine came out great when I exactly followed the freezer jam recipe on the paper inside the Sure-Jel box. Make sure your Sure-Jel is not old/out of date. Timing is critical also & measure really exactly.

            #83132 Reply
            Breanna

              Typically any freezer jam I’ve ever had wasn’t thick, it was more like mashed berries that I would use for strawberry shortcake or on waffles.

              #83133 Reply
              Wanda

                I’ve never made freezer jam but my recipe is equal parts sugar/ fruit. I have found that thickness depends on how long I reduce the mixture. (Aka my patience with heating it)

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