Strawberry Jam with Fanta® Strawberry

Try this sweet recipe, can it, and enjoy it all year round!

Prep Time: 30 minutes

Inactive Time: 8+ hours

Cook Time: 30 minutes

Equipment Needed: Canning jars

Serves: 15 4-ounce jars

Ingredients:

  • 16 fluid ounces Fanta Strawberry
  • 16 Cups Strawberries, whole
  • 7 Cups Sugar
  • 2 Pectin Certo Liquid Pouches
  • 1/2 tsp Butter

Directions:

STEP 1

Bring a large pot to boiling water to sterilize the lids of the jars. This will later be used to     sterilize the jars.

STEP 2

Wash jars and screw bands in hot soapy water; rinse with warm water.

STEP 3

Add lids and screw bands to hot boiling water. Remove from water after 5 minutes

STEP 4

Rinse the soapy jars and place on a sheet pan. Sterilize in a 320-degree oven for 10 minutes.

STEP 5

Remove the stem off the strawberries. Smash the strawberries using a masher.

STEP 6

You should have 4 cups of “prepared” or smashed strawberries.

STEP 7

In a large pot, add sugar, Fanta, and strawberries. Stir this mixture well.

STEP 8

Add butter to the pot to reduce foaming.

STEP 9

Bring mixture to full rolling boil, stirring constantly.

STEP 10

Cook for 15-20 minutes on high until mixtures starts to thicken.

STEP 11

Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove   from heat. Skim off any foam with metal spoon.

STEP 12

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Screw bands tightly.

STEP 13

Place jars in the large pot of boiling water and process for 10 minutes.

STEP 14

Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed, and refrigeration is necessary).

Tips:

  • Jam can be made using fresh or frozen strawberries
  • Allow jam to set for 8 hours, or preferably over night before opening
  • Handle hot glass with care

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Ingredients:

  • 16 fluid ounces Fanta Strawberry
  • 16 Cups Strawberries, whole
  • 7 Cups Sugar
  • 2 Pectin Certo Liquid Pouches
  • 1/2 tsp Butter
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© 2021 National Restaurant Association Educational Foundation. All rights reserved.
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