30 Minutes to Homemade SURE.JELL® Strawberry-Citrus Freezer Jam

30 Minutes to Homemade SURE.JELL® Strawberry-Citrus Freezer Jam
30 Minutes to Homemade SURE.JELL® Strawberry-Citrus Freezer Jam

30 Minutes to Homemade SURE.JELL® Strawberry-Citrus Freezer Jam

  1. 1-1/2 cups strawberries

  2. 2 medium orange

  3. 2 medium lime

  4. 4 cups sugar

  5. 3/4 cup water

  6. 1 box SURE-JELL Fruit Pectin

Prep Time: 00:30
Total Time: 24:30

Community Rating:

Recipe Author: Kraft
  1. Ingredients & Instructions
  2. Nutritional Information

Ingredients

  • 1-1/2 cups strawberries
  • 2 medium orange
  • 2 medium lime
  • 4 cups sugar
  • 3/4 cup water
  • 1 box SURE-JELL Fruit Pectin

Recipe Directions:

Rinse clean plastic containers and lids with boiling water. Dry thoroughly.Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 1-1/2 cups of the crushed strawberries into large bowl. Grate oranges; add grated peel to strawberries in bowl. Peel, section and finely chop oranges; add to ingredients in bowl. Grate limes; add grated peel to ingredients in bowl. Squeeze juice from limes; add juice to ingredients in bowl. Stir in sugar. Let stand 10 min., stirring occasionally.Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 min. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

Serving per recipe:

About 5 (1-cup) containers or 80 servings, 1 Tbsp. each

Amount per serving:

  • Calories: 45
  • Total fat: 0 g
  • Saturated fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 0 mg
  • Carbohydrate: 11 g
  • Dietary fiber: 0 g
  • Sugars: 11 g
  • Protein: 0 g
  • Vitamin A: 0 %DV
  • Vitamin C: 4 %DV
  • Calcium: 0 %DV
  • Iron: 0 %DV