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About Miranda

Miranda is the owner of Cookie Dough and Oven Mitt and the author of the Easy Homemade Cookie Cookbook. She loves to focus on fun, seasonal dessert recipes. She's been featured on BuzzFeed, Red Book Magazine, Country Living, Parade, and others.

Reader Interactions

Comments

  1. Barbara says

    This recipe looks so easy and delicious. If I let the lid seal, how long will it keep? Also, can I freeze this jam if I seal the lids? I freeze a lot of things in glass jars, but I never use seal-able lids, so I am wondering if it would be better kept out of the freezer and keep fine in the pantry. Can’t wait to try this!

    • Miranda says

      Hi Barbara! If you let the lid seal, it’ll keep for at least a year. It’s best to keep it in a cool, dark, and dry area. I’ve never placed something I’ve canned in the freezer. I would think that it may pop the seal, but I’m not positive. I do know for sure that it would keep wonderfully in your pantry though. 😀 I hope that helps and thank you for commenting!

    • Miranda says

      I haven’t tried it, Donna. I want to say that it will, but I can’t be positive. If you try it, I would love to hear your results!

  2. Donna Harmon says

    I want to let you know that I made this jam with Truvia baking blend and it turned out wonderfully. you have to adjust the amount though to 1/4 cup instead of the half cup sugar. it didn’t seem to thicken too much so I added just a teaspoon of potato starch. this will be delicious on pancakes or waffles and much healthier than that nasty artificial syrup.

  3. Chris says

    Miranda this is a great recipe that we will try. My daughter has a 5 year old and is feeding him all natural. As a baby we made our own babyfood

  4. Cheryl says

    if you just put it in a container, and refrigerate it how long will it last? I think it would be great on ice cream!

  5. Jeanne Godeau says

    Mom used to make uncooked berry jam she used sugar and powdered pectin or certo. mash strawberries or any berry fruit add sugar to taste add pectin and cook for less than a minute then put in sterilized jars and freeze. It does not freeze hard and can be eaten right from the freezer very yummy as well it looks like fresh mashed strawberries. cool before freezing.

    • Miranda says

      I haven’t tried it, but I don’t see why it wouldn’t. If you give it a try, I would love to hear how it came out for you!

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