Recipe: Strawberry Freezer Jam (using liquid pectin)

Here is the recipe I found. It says to let the berries sit with the sugar for 10 minutes. That should dissolve the sugar, if you stir it well, and I would stir every couple minutes to be sure.

I always use dry powdered pectin for my jams. I have not had any problem with the sugar dissolving.

STRAWBERRY FREEZER JAM (LIQUID PECTIN)

Liquid Pectin and crushed fruit make an easy, sweet fruit spread with no cooking required. Store these soft-set spreads in the freezer or refrigerator. Do not decrease sugar; doing so may result in gel failure. For freezer jams with less sugar (higher ratio of fruit to sugar), use Bernardin Freezer Jam Pectin sold in 45 g pouches.

1 3/4 cups (425 ml) crushed strawberries, about 1quart (1 L)
4 1/2 cups (1125 ml) granulated sugar
1 pouch (85 ml) BERNARDIN Liquid Pectin
2 tbsp (30 ml) bottled lemon juice

Wash and rinse 4-250 ml mason jars.

Wash, hull and crush strawberries, one layer at a time.

Measure 1 3/4 cups (425 ml) strawberries and sugar into a large bowl. Mix well; let stand 10 minutes.

Stir in Liquid Pectin. Add lemon juice. Continue stirring 3 minutes.

Ladle jam into a clean 250 ml mason jar to within 1/2-inch (1 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Cover tightly with a BERNARDIN Storage Lid or 2-piece SNAP Lid. Repeat for remaining jam.

Let stand in refrigerator until set. Freeze within 24 hours for long term storage.

Store in freezer up to 1 year or in refrigerator up to 3 weeks.

Makes about 4 x 250 ml jars.