Ingredients for Jam In A Bag Classroom Cooking
- Strawberries
- 3 cups granulated sugar
- 1/4 cup lemon juice
- Liquid Pectin
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How to Make Jam In A Bag Classroom Cooking
- Wash and halve 4 cups of mixed berries (strawberries, blueberries, raspberries).
- Place the berries in a large, heavy-duty gallon-sized zip-top bag.
- Place this bag inside a second gallon-sized zip-top bag. Seal both bags securely.
- Gently pass the bag around the circle, allowing each child to gently squeeze and crush the berries until they are mostly pulped. Adult supervision is recommended.
- In a separate, smaller resealable bag, combine 1 pouch (1.75oz) of liquid pectin and 1/4 cup of lemon juice. Mix well.
- Measure 1 cup of the crushed berry mixture into a third heavy-duty resealable bag.
- Add 3 cups of granulated sugar and the pectin/lemon juice mixture to the bag with the crushed berries.
- Seal the bag tightly, removing excess air. Place this bag inside a fourth heavy-duty resealable bag and seal again. This double-bagging helps prevent leaks.
- Knead and gently squeeze the double-bagged mixture for 3-5 minutes, or until the sugar is completely dissolved and the mixture thickens. Adult supervision is recommended.
- Carefully open the bag (adult assistance recommended) and ladle the jam into sterilized jars, leaving 1/4 inch headspace.
- Let the jam sit at room temperature for 2 hours, or until the jam sets completely. Check for setting by tilting the jar slightly; the jam should not run.
- Once set, store the jam in the refrigerator for up to 3 weeks.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
82g
Fat
0g
Carbs
7g
